The Freshman Cook: March 2018

Pull Apart Sliders are pretty new on the culinary scene, and if you haven’t tried them yet, you will want to! Their flavor combinations are unlimited, and they are little and cute, making them a fun food to make and eat! Today I made Pull Apart North Carolina BBQ Sliders to share with you! I also added a Cole Slaw Dip for you to dip them in if you would like. I just can’t have BBQ without slaw!

These sliders are easy to make, but they do take a little bit of prep time. However the sauce and the pork can be made ahead of time, making the recipe even easier. You will have some left over BBQ sauce when you are done, but it will keep. If you are not a NC BBQ sauce fan, use whatever is your flavor favorite!

These would make the perfect party food for the Final Four game !

Pull Apart North Carolina BBQ Sliders

(printable recipe at end of post)

(makes 8 sliders)

Vinegar BBQ Sauce

4 ounces Applewood Bacon (cut into large chunks)

3/4 cup Beef Stock

1 1/2 cups Apple Cider Vinegar

1/2 cup White Vinegar

1/4 cup packed Dark Brown Sugar

1/4 cup Ketchup

2 teaspoons Red Pepper Flakes

1 teaspoon Chipotle Chile Powder

salt

BBQ

approx. 2 pound Pork Tenderloin
2 teaspoon minced Garlic 

Southern Slaw Dip

2 tablespoons Mayonnaise
2 teaspoons Sour Cream
1 teaspoons Apple Cider Vinegar
shake of Pepper
shake of Salt
2 1/2 teaspoons of Mustard
2-3 cups Southern Slaw Mix

Additional Ingredients
Red Onion
Club Rolls
Provolone Cheese
Start by making the BBQ sauce. Cut the uncooked bacon into several large pieces, and place in a medium sauce pan. Add the beef stock, both vinegar’s, sugar, ketchup, red pepper flakes, chipotle chile pepper and salt.

Bring the mix to a boil, then reduce to medium low heat. Simmer approx 15 minutes until the bacon renders it’s fat. Remove from heat and set aside for approx. 20 minutes to allow flavors to develop. Remove bacon from sauce and throw away.

Remove silver skin and any fat pieces from the tenderloin. This recipe is just as delicious if you prefer to use pork loin. I have used both, and they taste fantastic. Tenderloin is known to be a bit more tender, but if you use pork loin and tenderize it, it will taste just as good, in my opinion. Sprinkle the minced garlic on top of the loin and use your fingers to spread it around the entire loin. Bake at 350 degrees until the pork reaches 145 degrees.

While the pork is cooking, slice some of the red onion, and cut into small pieces to fit on the buns.

Once the pork comes out of the oven, let it rest for approx. 10 minutes, then start shredding it with a fork. I like using the fork because I like the way the meat looks. Feel free to use a food processor to shred it if you prefer.

 Place the shredded pork in a large frying pan on medium low heat. Add enough of the BBQ sauce so pork is covered and wet. If you are not sure on the amount to add, start adding a small amount first, and you can add more as needed. Turn the heat to medium high for 2-3 minutes. Then allow mix to simmer for 5-10 minutes.

 Place bottom of buns in a pan or on a sheet pan.

Start adding BBQ to top of rolls. You do not want the BBQ to be very wet at this time. If it still is, drain the extra sauce before adding pork to the buns.

 Add a 3-4 slices of red onion to each sandwich. Top each bun with a pickle.

Top each sandwich with a slice of provolone.

Spread the tops of the buns with the melted butter. Place in 400  degree oven for 10-15 minutes. Check your sliders after 10 minutes to ensure they are alright and not burning.

Start pulling the sliders apart from one another and enjoy!

I came up with this slaw dip because if you are a BBQ lover, you are probably looking for some cole slaw right about now. The recipe is basically chopped cole slaw with some sour cream added to give it a dip consistency. After pulling your slider apart, dip it into the slaw dip for a great taste sensation! 

Thanks for joining me today for this fun and tasty recipe! I hope you give it a try, and if you ever have any questions, feel free to leave them in the comment section.

Scroll down a bit and find a few more tasty pull apart slider recipes from members of the SundaySupper family, that I know you will love! They are such fun!

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.  Pull Apart Sliders for a CrowdYield: 8 slidersAuthor: The Freshman Cook Pin it

4 ounces Applewood Bacon (cut into large chunks)

1 1/2 cups Apple Cider Vinegar

1/4 cup packed Dark Brown Sugar

2 teaspoons Red Pepper Flakes

1 teaspoon Chipotle Chile Powder

approx. 2 pound Pork Tenderloin

2 teaspoon minced Garlic 

2 tablespoons Mayonnaise

2 teaspoons Sour Cream

1 teaspoons Apple Cider Vinegar

shake of Pepper

shake of Salt

2 1/2 teaspoons of Mustard

2-3 cups Southern Slaw Mix

Additional Ingredients

Red Onion

Club Rolls

Provolone Cheese

1. Start by making the BBQ sauce. Cut the uncooked bacon into several large pieces, and place in a medium sauce pan. Add the beef stock, both vinegar’s, sugar, ketchup, red pepper flakes, chipotle chile pepper and salt.
2. Bring the mix to a boil, then reduce to medium low heat. Simmer approx 15 minutes until the bacon renders it’s fat. Remove from heat and set aside for approx. 20 minutes to allow flavors to develop. Remove bacon from sauce and throw away.
3. Remove silver skin and any fat pieces from the tenderloin. This recipe is just as delicious if you prefer to use pork loin. I have used both, and they taste fantastic. Tenderloin is known to be a bit more tender, but if you use pork loin and tenderize it, it will taste just as good, in my opinion. Sprinkle the minced garlic on top of the loin and use your fingers to spread it around the entire loin. Bake at 350 degrees until the pork reaches 145 degrees.
4. While the pork is cooking, slice some of the red onion, and cut into small pieces to fit on the buns.
5. Once the pork comes out of the oven, let it rest for approx. 10 minutes, then start shredding it with a fork. I like using the fork because I like the way the meat looks. Feel free to use a food processor to shred it if you prefer.
6.  Place the shredded pork in a large frying pan on medium low heat. Add enough of the BBQ sauce so pork is covered and wet. If you are not sure on the amount to add, start adding a small amount first, and you can add more as needed. Turn the heat to medium high for 2-3 minutes. Then allow mix to simmer for 5-10 minutes.
7.  Place bottom of buns in a pan or on a sheet pan.
8. Start adding BBQ to top of rolls. You do not want the BBQ to be very wet at this time. If it still is, drain the extra sauce before adding pork to the buns.
9.  Add a 3-4 slices of red onion to each sandwich. Top each bun with a pickle.
10. Top each sandwich with a slice of provolone.
11. Spread the tops of the buns with the melted butter. Place in 400  degree oven for 10-15 minutes. Check your sliders after 10 minutes to ensure they are alright and not burning.
12. Start pulling the sliders apart from one another and enjoy!
13. I came up with this slaw dip because if you are a BBQ lover, you are probably looking for some cole slaw right about now. The recipe is basically chopped cole slaw with some sour cream added to give it a dip consistency. After pulling your slider apart, dip it into the slaw dip for a great taste sensation!