Pulled pork and Brie grilled cheese sliders
Yields 12
Ingredients:
For the pulled pork
- Pork shoulder blade roast (4 pounds)
- 1 cup water
- 2 tablespoons chipotle chili powder
- 1-1/2 tablespoons pasilla ancho chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground black pepper
- 1-1/2 teaspoons salt
- 1 tablespoon dried Mexican oregano
- 1/2 onion, chopped
- 5 garlic cloves, chopped
For the sliders
- 12 mini buns or slider rolls
- 3 tablespoons butter
- 1 teaspoon garlic powder
- Pulled pork
- 18 ounces Brie cheese, cut into approximately 3 x 2-inch slices
- 1/2 a red onion, thinly sliced (optional)
- 24 slices nacho jalapeño peppers (optional)
Directions:
For the pulled pork
- Add all the ingredients to a slow cooker.
- Using a cooking fork, lift up the roast, and move it around in the water a little before setting it down again so that the spices are under the roast as well as on top of it.
- Slow-cook the roast for 6 hours.
- Transfer the pork to a large, shallow casserole dish.
- Using 2 forks (1 in each hand), pull apart the pork.
- Add about 2 ladles of juice from the slow cooker onto the pulled pork.
- Taste test the pork, and add more salt if desired.
For the sliders
- Preheat the oven to 350 degrees F.
- Heat a large skillet on low-to-medium heat, and add the butter.
- As the butter melts, spread it evenly around the pan with a spatula.
- Sprinkle the garlic powder evenly over the melted butter, and lay the buns facedown in the pan.
- Move the buns around a bit so that they absorb all the butter.
- Continue to toast the buns until they are lightly browned.
- Lay the bottom halves of the buns faceup on a cookie sheet (set the top halves aside on a separate plate).
- Top the bottom halves of the buns with pulled pork and Brie.
- Bake until the cheese starts to melt (about 5 minutes).
- Top with sliced onion and nacho jalapeño peppers, if using.
- Add the top halves of the buns, and serve hot right out of the oven.
