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Triple Pork Sliders with Texas BBQ Gravy, Swiss, and Onion Haystacks

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These Triple Pork Sliders with Texas BBQ Gravy, Swiss, and Onion Haystacks should probably come with a warning!…

“Devourers beware! You may experience a feeling of euphoria, your eyes may roll back into your head, and uncontrollable yummy sounds are likely to happen. Drooling may also occur.”

You’ve been warned!

 

 

 

 

 

OMG, were these babies ever GOOD. Grand slam sliders for sure! I had leftover roast pork in the freezer, along with a pound of bacon just crying to be used…so I set out to put them both to justice.

Since what I had wasn’t going to be nearly enough to fill 12 Hawaiian Rolls, I decided to just go for it, and bang out some mini pork patties to make it a triple!

 

*For the roast pork, please see here! I used my Glazed Coca Cola Pork Loin Roast for this recipe! Worked beautifully!

 

I didn’t want big, or even small strips of bacon sticking out, as that’s kind of hard to manage.

So I decided to make little spirals, or “roses” if you will, and that worked a whole lot better!

 

 

 

I always pepper my bacon for extra flavor, too. Do this if you don’t already! It makes it so much better!

(I made sure any fatty sides were up, and meaty sides down, so that the fatty sides would crisp, and the meaty sides wouldn’t get over done.)

 

 

 

And they baked up just how I’d hoped that they would!

 

 

 

 

(Note to self. Make an extra one next time!)

 

 

Just look how pretty those bacon roses are!
And the perfect size for a slider!

 

I always like to toast the inside of the bread rolls. I’ve tried melted butter versus butter-flavored spray (Crisco’s), and I hate to admit it, but the spray always turns out the best.

A light, buttery flavor, and always nicely crispy-toasted and not soggy inside. But you can use whatever you’re comfortable with!

 

 

 

I also topped those juicy pork patties with cheese. I mean, because…it’s cheese. (What would a slider be without cheese, right?)

Along with a dang good Texas-style “barbecue gravy”!

And lastly, the crown on top! Some crunchy fried onions! Very thinly sliced, fried to a golden delicious brown, and piled like haystacks on top!

 

Sound good?

Wanna bite?

 

 

Go ahead!

Get in closer, give it a little smash, and take a bite!

No, a BIG bite!!

There ya go!!!

GOOD, huh?!!

 

 

 

OH MAN, were they EVER. What a dang good way to stretch out some leftover roast pork from the freezer! And if you don’t happen to have any, that’s ok! You can pick some up at the store in the deli section. Just ask that they slice it very thin.

And if you have any leftover, (ha, yea right, not in this house!), it does freeze very well for a sandwich or two later. No worries!

 

So. If you’re looking for a KILLER good slider, especially with football season and the Super Bowl right around the corner, you’ll want to make sure that you save or Pin these Triple Pork Sliders with Texas BBQ Gravy, Swiss, and Onion Haystacks for now or later!!

These knocked our BOOTS off! And I’m sure you’re going to love them just as much! Enjoy!!

 

 

 

 

*I used my Glazed Coca Cola Pork Loin Roast for this recipe.

Triple Pork Sliders with Texas BBQ Gravy, Swiss and Onion Haystacks
Yield: 12 sliders

Triple Pork Sliders with Texas BBQ Gravy, Swiss and Onion Haystacks

Ingredients

For Mini Pork Burgers:

  • 1 1/2 lb. ground pork, (not sausage)
  • 6 finely ground gingersnap cookies
  • 1 Tbl. finely snipped green onion
  • 2 Tbl. soy sauce
  • 1/2 Tbl. sriracha
  • 1/2 Tbl. finely minced fresh garlic
  • 1/2 tsp. coarse ground black pepper, plus more to sprinkle on patties
  • 12 small thinly sliced pieces of swiss cheese

For Onion Haystacks:

  • 1 large onion, very thinly sliced
  • 1/3 cup flour
  • 1/2 tsp. garlic salt
  • 1/4 tsp. regular black pepper

For BBQ Gravy Sauce:

  • 1 Tbl. butter
  • 1 large clove garlic, finely minced (more if you like)
  • 3/4 cup water
  • 1/4 cup peperoncini brine (for mild) or jalapeño brine (for hotter) from the jar
  • 1 envelope brown gravy mix
  • 1 1/2 tsp. chili powder
  • 1 tsp. worcestershire sauce
  • 1/2 tsp. coarse ground black pepper
  • 1/4 tsp. liquid smoke
  • 1/2 tsp. cayenne, more if you like it hot adding a little at a time
  • 1/8 tsp. onion powder
  • 1/8 tsp. Slap Ya Mama cajun seasoning, (or your favorite brand)
  • 1/3 cup sweet thick barbecue sauce such as Sweet Baby Ray's

Glazed Coca Cola Pork Loin Roast

  • 12 crisp cooked peppered bacon roses (half of a strip each)
  • 1 pkg. King's Hawaiian Rolls
  • pickled peperoncini or jalapeño pepper slices, (or pickle slices if you prefer), optional but good!

Instructions

  • Make Bacon Roses: Heat oven to 375º F. Place a wire rack over a baking sheet, place half strips of bacon shaped into pinwheels ("roses") onto rack. Sprinkle tops with pepper and bake until crispy, about 20 - 25 minutes. Remove and let rest. *If making ahead, place into paper towel-lined container, cover, and refrigerate.
  • Make Sauce: While bacon is baking, add all sauce ingredients to a small or medium saucepan, whisk to mix. Heat over medium heat, stirring, until simmering, simmer one minute until thickened. Remove from heat. Set aside.
  • Make Burgers: Add ground pork to large bowl, crumbling in. Sprinkle with green onion, ground gingersnaps, garlic and pepper, drizzle with soy sauce and sriracha. Lightly but thoroughly mix together with hands until combined but not over mixed. Shape into small patties, sprinkle tops with pepper to taste. In large frying pan, add 3 - 4 Tbl. canola or vegetable oil and get hot. Turn down to medium-low heat and add 5 to 6 of the patties to the pan peppered side down. Sprinkle tops lightly with more pepper. Fry patties over medium-low heat for 5-6 minutes *per side* until very deep golden browned and caramelized on the outside. Remove patties to a plate after each batch, rinse out pan, wipe clean, and repeat until all are cooked.(*Don't forget the oil! Or they will stick, even to a non-stick pan.). *When almost done, top with swiss cheese pieces. Remove to a wire rack placed over a baking sheet, keep warm in a low oven if desired. These can also be rewarmed in the microwave.
  • Make Onions: Slice onion(s) very thinly, toss with rest of ingredients. Heat 2 inches of oil in medium saucepan or frying pan. When oil is hot, drop coated onions into oil and fry until golden, remove to rack. (Can be done in batches.)
  • To Finish: Separate rolls and slice in half. Place cut sides up onto baking sheet, spray with butter-flavored no-stick spray and broil until toasted. Remove and top with a pork burger, a pile of warmed roast pork, and spoonful of bbq gravy, a bacon pinwheel, a pile of fried onions, and a few pickled jalapeño or peperoncini slices if desired. Top with top bun and serve warm.
  • Notes

    *These are made quickly and easily when the bacon and sauce has been prepared the day before. The mini pork burgers reheat extremely well also, and can also be made the day before and reheated in the microwave. Then just reheat everything, toast the rolls and fry the onions. Easy-peasy!


     

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