SLIDERS ROLLS RECIPES

HAWAIIAN ROLL HAM SLIDERS | JUST A PINCH RECIPES

Hawaiian Roll Ham Sliders | Just A Pinch Recipes image

We know everyone has seen a version of these scrumptious sandwiches floating around the internet. Everyone has their own tweak to the recipe and we loved Rhonda's butter sauce. It was tangy which balances the sweetness of the Hawaiian rolls. We love that you can prep these a day ahead of time and bake right out of the fridge. The sandwiches were toasty and the cheese was fantastically gooey. Sweet and savory, these sliders are buttery perfection. Check out some of our other great pork recipes

Provided by Rhonda Gibson @Boop333

Categories Other Main Dishes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 8

Ingredients

2 package(s) Hawaiian sweet dinner rolls (12 per package)
1 package(s) deli sandwich ham, 16 oz.
12 slice(s) Swiss cheese
1/2 cup(s) butter, melted
1 tablespoon(s) poppy seeds
1 1/2 teaspoon(s) Worcestershire sauce
1 1/2 teaspoon(s) brown or Dijon mustard
1 teaspoon(s) onion powder

Steps:

Slice top from rolls and place bottoms in baking pan.
Layer ham and cheese on rolls.
Replace tops.
Combine butter, poppy seeds, mustard, Worcestershire, and onion powder in a saucepan. Mix well.
Drizzle over rolls. Refrigerate until butter is firm or overnight.
Cover with foil.
Bake at 350° for 30 minutes or until cheese melts.
Uncover and cook for 2 additional minutes.
Serve warm or cold.

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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Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is good and melted.

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