Pulled Pork Sliders with Hass Avocado and Caramelized Onion

Print this recipe

Prep Time: 30 minutes

Cook Time: 2 hours 10 minutes

Total Time: 2 hours 40 minutes

Serves: 8 servings

Description:

The perfect make-ahead captain for your team menu, these tangy pulled pork sliders with Hass Avocado will have them cheering in their seats.

Ingredients:

2 tsp. olive oil
1 small yellow onion, thinly sliced into rings
1 tsp. balsamic vinegar
1/4 tsp. Kosher salt
2 ripe, Fresh Hass Avocados, seeded, peeled and cut into 1/4-inch thick slices
2 Tbsp. fresh lemon juice
16 small dinner rolls, sliced in half
Pulled Pork (see make-ahead recipe below)
16 thin slices low-fat Gouda cheese, cut to fit rolls

Pulled Pork - Make Ahead Ingredients

1/2 tsp. paprika
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 tsp. Kosher salt
1/4 tsp. ground black pepper
1 lb. boneless pork shoulder roast, well trimmed of visible fat
1 Tbsp. olive oil
1 small onion, chopped
1 clove garlic, finely chopped
1-1/3 cups apple juice
1/3 cup prepared barbecue sauce
1 Tbsp. finely chopped chipotle peppers in adobo sauce

Instructions:

In a small skillet, heat oil over high heat. Add onion and stir, cooking for 6 minutes. Mix in vinegar and salt. Cook and stir an additional 3 minutes. Remove from pan.
Cut each avocado slice in half and toss with lemon juice.
To prepare sliders, top the bottom half of a roll with 1 heaping tablespoon of Pulled Pork, a slice of cheese, several cooked onions and four half slices of avocado. Add the roll top. Repeat process with all sliders.

Pulled Pork - Make Ahead Instructions

Up to 5 days before serving, combine paprika, cumin, cinnamon, salt and pepper. Lightly sprinkle some of the seasoning on the pork roast. Keep pork roast covered and refrigerated until cook time.
Heat oil in a 2-quart pot with lid over medium-high heat. Place pork roast in pot. Cook pork roast for 3-4 minutes or until browned. Turn and cook an additional 3-4 minutes or until browned; remove from pot.
Add onion and garlic to pot, stir and cook until golden brown. Stir in apple juice and remaining seasonings.
Return pork roast to pot. Bring liquid to a boil; then reduce heat to a gentle simmer. Cover tightly with lid and cook for 1 1/2 hours or until the meat is very tender. Remove pork roast from pot and let rest for 5 - 10 minutes or until cool enough to handle. Pour pot juices into a bowl; cover and refrigerate.
Shred pork roast, removing small amounts of fat as needed; cover and refrigerate for up to 3 days.
On the day the sliders are to be served, remove pot juices from refrigerator and skim off fat. Pour into small pot; bring to a boil. Stir in barbecue sauce and chipotle peppers. Mix in shredded pork meat and heat through. Keep warm until sliders are assembled.

Nutrition Info:

Nutrition Information Per Serving: Calories 610; Total Fat 30 g (Sat 12 g, Trans 0 g, Poly 2 g, Mono 10 g); Cholesterol 100 mg; Sodium 1740 mg; Potassium 567 mg; Total Carbohydrates 50 g; Dietary Fiber 6 g; Total Sugars 9 g; Protein 32 g; Vitamin A 364 (IU); Vitamin C 8 mg; Calcium 265 mg; Iron 4 mg; Vitamin D 0 (IU); Folate 174 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 8%; Vitamin C 15%; Calcium 25%; Iron 20% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Note: The Pulled Pork for this recipe also can be prepared utilizing a slow cooker. Prepare Pulled Pork recipe as directed through Step 3. Then, transfer pork to a 4- to 6-quart electric slow cooker. Bring onion, garlic and juice mixture to a boil; reduce heat to a gentle simmer and transfer mixture to slow cooker. Cover and cook on low setting for 2 1/2 - 3 hours or until meat is very tender and falling apart. Continue recipe as directed.