–My favorite latest item at the grocery store is Hawaiian Bread brand’s Jalapeño rolls! Made these little gems with them to rave reviews…
1-2 pkgs. “Hawaiian Bread”
brand Jalapeno dinner rolls
1 recipe Slow Cooker Pork BBQ,
1 recipe Vidalia Onion Frazzles
1 recipe Alabama White Sauce
Cut dinner rolls in half, horizontally. Place a good-sized mound of shredded pork barbecue on the bottom half of the roll, top the pork with some onion frazzles and then drizzle with a little Alabama White Sauce before putting on the top half of the slider roll.
Great served with coleslaw on the side!
Other recipes needed:
*Ingredients for pork barbecue:
-1 boneless pork loin roast
-2 bottles store-bought
barbecue sauce (Heinz just
put out some really tasty
ones, Sweet Baby Ray’s, as
well as, Sticky Fingers are
all very good name brands,
or your own homemade
barbecue sauce, if you prefer.
-McCormick’s Montreal Steak
Sear your pork loin roast on all sides, until browned, in a hot frying pan with a couple tablespoons of oil coating the pan bottom.
Turn slow cooker/crockpot to HIGH. Place seared pork roast in slow cooker. Deglaze pan pork was seared in with about a 1/2 of water, swirl pan around over the heat for about a minute, then pour the contents over the pork roast in the slow cooker. Turn roast to coat with pan drippings, then with fat-side up, sprinkle liberally with McCormick’s Montreal Steak Seasoning. Cover and continue to cook for about 3 hours, or until meat easily shreds with a fork. At that stage, fully shred, using two forks, the entire roast. Blend in one bottle of barbecue sauce with shredded pork in slow cooker, adding more, until you reach desired pork to sauce ratio. Cook on LOW until throughly heated.
Use for sliders (with or without onion strings) or equally delicious, piled on top of a sliced open, insides fluffed and buttered, baked potato!
**Vidalia Onion Frazzles
peanut or canola oil for frying (to a depth of at least 3 inches)
1 large Vidalia (or sweet onion)
1 1/4 cup buttermilk
1 1/2 cup rice flour
1 tsp salt
1 tsp black pepper
Peel and thinly slice the onion or use a mandolin slicer set to its finest setting. Pour the buttermilk into a large bowl and add the onions, carefully separating the rings with your fingers.
In a dish toss together the cornmeal, salt and pepper.
Heat the oil in a large pot to a temperature of 375F degrees.
When the oil is hot, grab a handful of rings from the buttermilk and let the excess drip off. Toss them in the cornmeal, coating all surfaces. Shake off any excess before dropping them in the oil. Fry for until golden and crispy. Drain on paper towels. (Fry the onions in batches to avoid crowding the pan.)
***Alabama White Sauce
-1/2 cup Miracle Whip
-2 Tbsp horseradish cream
-juice of 1/2 lemon
-a dash of salt
-1 tsp coarse ground black pepper
-ground cayenne pepper, to taste
Mix the ingredients together and drizzle over the onion strings.