PULLED CHICKEN SLIDERS RECIPE RECIPES

Name: Buffalo Chicken Sliders
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings.
Ingredients: 1 pound boneless skinless chicken breasts; 2 tablespoons plus 1/3 cup Louisiana-style hot sauce, divided; 1/4 teaspoon pepper; 1/4 cup butter, cubed; 1/4 cup honey; 12 Hawaiian sweet rolls, warmed; Optional: Lettuce leaves, sliced tomato, thinly sliced red onion and crumbled blue cheese

BUFFALO CHICKEN SLIDERS RECIPE: HOW TO MAKE IT

Buffalo Chicken Sliders Recipe: How to Make It image

I got the idea for these Buffalo chicken sliders from my mom and dad, who'd made a similar version for a family get-together. It's a versatile recipe, and I sometimes use several different styles of Buffalo sauce and let guests mix and match their favorites. —Christina Addison, Blanchester, Ohio

Provided by Taste of Home

Categories Lunch

Total Time 03 hours 20 minutes

Prep Time 20 minutes

Cook Time 03 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 pound boneless skinless chicken breasts
2 tablespoons plus 1/3 cup Louisiana-style hot sauce, divided
1/4 teaspoon pepper
1/4 cup butter, cubed
1/4 cup honey
12 Hawaiian sweet rolls, warmed
Optional: Lettuce leaves, sliced tomato, thinly sliced red onion and crumbled blue cheese

Steps:

Place chicken in a 3-qt. slow cooker. Toss with 2 tablespoons hot sauce and pepper; cook, covered, on low 3-4 hours or until tender., Remove chicken; discard cooking juices. In a small saucepan, combine butter, honey and remaining hot sauce; cook and stir over medium heat until blended. Shred chicken with 2 forks; stir into sauce and heat through. Serve on rolls with desired optional ingredients.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

Nutrition Facts : Calories 396 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 873mg sodium, CarbohydrateContent 44g carbohydrate (24g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

PULLED PORK SLIDERS RECIPE | ANNE BURRELL | FOOD NETWORK

Pulled Pork Sliders Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Total Time 5 hours 25 minutes

Prep Time 2 hours 25 minutes

Cook Time 3 hours 0 minutes

Yield 16 sliders

Number Of Ingredients 18

Ingredients

1 3-pound Boston butt pork roast
1 1/2 tablespoons pimenton (smoked Spanish paprika)
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 1/2 teaspoons packed brown sugar
1 1/2 teaspoons celery salt
1 1/2 teaspoons mustard powder
Kosher salt
1 12-ounce bottle beer
16 slider rolls, split and toasted
Coleslaw, for topping
1 1/2 cups apple cider vinegar
1 clove garlic, smashed
1 Fresno chile pepper, halved lengthwise (remove seeds for less heat)
2 tablespoons packed brown sugar
2 tablespoons tomato paste
1 tablespoon dijon mustard
Kosher salt

Steps:

Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.
Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.
Sometime during the marathon cooking time, make the sauce: Combine the vinegar, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious; set aside. Remove the chile. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look delicious. Toss the pork with any residual pan juices and add salt to taste.
Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw.

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