Pulled Pork Sliders

 

pulled pork sliders

• Author: Lora
 
• Total Time: 35 minutes
 
• Yield: 12 sliders 1x
 
• Diet: Gluten Free

Pulled Pork Sliders are bite-sized sandwiches filled with delicious pulled pork, gooey provolone cheese, and topped with a flavorful glaze. Perfect for gatherings or game day!

INGREDIENTS

SCALE

• 12 slider Hawaiian buns
• 4 cups cooked pulled pork
• 9 slices provolone cheese
• 1 cup BBQ sauce
• ¼ cup butter
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sesame seeds
• 1 teaspoon grated parmesan cheese
• ½ teaspoon crushed red pepper flakes (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Slice Hawaiian buns in half, creating top and bottom layers.
3. Place the bottom layer of buns in a 9×13 baking dish.
4. In a mixing bowl, mix together 4 cups cooked pulled pork and 1 cup BBQ sauce until combined.
5. Spread the pulled pork on top of the bottom layer of Hawaiian buns evenly.
6. Top the pulled pork with slices of provolone cheese and then place the tops of Hawaiian buns on.
7. In a small mixing bowl, melt the ¼ cup butter and mix with garlic powder, Dijon mustard, and Worcestershire sauce until combined. Brush half of the glaze on top of Hawaiian buns.
8. Sprinkle sesame seeds, grated parmesan cheese, and crushed red pepper flakes on top of the buttered buns.
9. Cover baking dish with aluminum foil and bake at 350 degrees for 20 minutes, uncovering for the last minute to achieve a golden finish on the buns.

NOTES

• Microwaving the pulled pork can help it warm faster in the oven.
• Feel free to adjust the heat level by adding more or less red pepper flakes.
• These sliders can be made ahead of time and baked just before serving.

NUTRITION

• Serving Size: 1 slider
• Calories: 250
• Sugar: 6g
• Sodium: 750mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 40mg

Crock pot pulled pork

 https://www.themagicalslowcooker.com/easy-slow-cooker-pulled-pork-sandwiches/

Pesto Feta Dip

https://www.thepioneerwoman.com/food-cooking/recipes/a65551455/pesto-feta-dip-recipe/

Or you can spread it on a focaccia from Aldi. Spread cheese on base of focaccia, add pesto dip, top with mozzarella and grated cheese. Garnish with sun dried tomatoes. Bake at 350° until bubbly. 

Dee’s Beef Short Ribs

 

Flour, salt, pepper and Brown

Remove from pan

Sauté Carrots, celery, onions, season with garlic powder, adobo, parsley. cook and deglaze pan with tomato paste and about 2 cups beef broth and red wine

Cook 3 hours fall off bone

350 degrees

Use Dutch oven

Italian Butter Cookies by Monday Night Baking

 Classic Italian butter cookies

Ingredients

For the cookie dough 

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 2 large egg yolks, at room temperature
• 1 tsp pure vanilla extract
• 2¼ cups all-purpose flour
• ½ tsp baking powder
• Pinch of salt
• 2–3 tbsp whole milk, if needed for piping 

For optional decorations 

• Melted semi-sweet or white chocolate
• Seedless raspberry or apricot jam
• Rainbow sprinkles
• Candied cherries
• Chopped nuts (pistachios, almonds)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a stand mixer with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3 to 4 minutes.
3. Add the egg yolks and vanilla extract to the creamed butter mixture and continue mixing until just combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough comes together. If the dough is too stiff to pipe, add milk one tablespoon at a time until it reaches a thick, pipeable consistency.
5. Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough onto the prepared baking sheets in various shapes, such as rosettes, S-shapes, or strips.
6. If using candied cherries, press a half-cherry into the center of the rosette cookies before baking.
7. Bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden. The cookies will be pale in the center.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. 

Decorating ideas

Once the cookies are completely cool, you can decorate them in several ways: 

• Chocolate-dipped: Dip half of a cooled cookie into melted semi-sweet or white chocolate. Immediately add sprinkles or chopped nuts before the chocolate sets.
• Sandwich cookies: Spread a small amount of raspberry or apricot jam on the flat side of one cookie and top it with another cookie. For a bakery-style touch, dip half of the assembled sandwich in melted chocolate.
• Ganache-filled: For a richer sandwich cookie, use a thick chocolate ganache instead of jam.
• Powdered sugar: Keep it simple by dusting cooled, plain cookies with a sprinkle of powdered sugar. 

Italian Biscotti by Grandma Jackie

 Mama Jackie's traditional almond biscotti recipe

This recipe was posted by TikTok user @momma.jackie65.
Ingredients: 

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 1 cup almonds
• 3 eggs
• 1 splash almond extract 

Instructions:

1. Combine the ingredients to form the dough.
2. Shape the dough into logs.
3. Perform the first bake.
4. Remove the logs from the oven, slice them, and return them for a second bake to achieve the classic hard, crunchy texture. 

Grandma Jackie's biscotti recipe

This is a slightly different recipe posted on the website grandmajackiesrecipes.com.
Ingredients: 

• Dry: Flour, baking powder, salt, roughly chopped slivered almonds.
• Wet: Softened butter, sugar, and eggs. 

Instructions:

1. Prep the almonds: Roughly chop the slivered almonds and set them aside.
2. Combine dry ingredients: In a bowl, mix the flour, baking powder, and salt.
3. Combine wet ingredients: Cream the softened butter and sugar until light and fluffy. Add the eggs one at a time.
4. Finish the dough: Add the dry ingredients to the wet mixture and stir until just combined. Fold in the almonds.
5. Bake: Form the dough into logs and perform the two-step baking process to create a crispy finish. 

How to find the recipes

If you need additional detail on these recipes, you can:

• Search for the specific videos: Look for TikTok videos from @momma.jackie65 or YouTube videos linked to the family recipes.
• Visit the website: Check the recipe on grandmajackiesrecipes.com for the "Grandma Jackie" version. 

Stabilized Whip Cream

  

Use whip it. 1 packet per 1 cup heavy cream, 1/4 cup confectioners sugar, 1/2 tsp vanilla. 

Double the recipe.