Cranky's pulled pork sliders with PP gravy

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

crankybuzzard

Smoking Guru
Original poster
OTBS Member
SMF Premier Member
Jan 4, 2014
5,611
2,932
Montague County, TX
Over the weekend I made quite a few things on the smoker, but the bride and I tend to get really crazy with pulled pork recipes, and tonight is no exception!

Last week, the bride came home with some slider buns from a local baker. I'm not a big slider guy, but we found a use for them tonight.

After I got home tonight, I was asked what I wanted for supper since we made so much over the weekend and there are a LOT of leftovers. I suggested tacos, but the bride said she wanted something made with pulled pork. So, I had a few Crown type beverages and got busy in the kitchen.

First order of business was to get some pulled pork reheated, so I dropped a couple of vac packs into a pot of water and let it get going.


Wile that was warming up, I took some butter out of the frig. Dirtsailor, this is from your part of the country and we are in LOVE. I wanted the butter to get soft enough to slice, but not smash when I went at it with a knife. The Tillamook butter was added to the top and bottom of a slider bun and then put into the oven which was set on broil.


While the bread was toasting with the butter on it, I sliced up some cheese. Havarti dill and American were the choices. After the butter was melted I added the cheese to the bread. A dill slice on the top piece and American on the bottom. Then, back into the oven to melt some.


While the cheese was getting comfy on the bread in the oven, I took the PP from the bags and dumped it into a bowl, and then added some of my Buzzard Broth (PP finishing sauce) over the top. I snacked a bit here!


FINALLY, it was time to make the mini sammichs!

Hers were PP only, mine had some REAL mayo on them!


Supper was good here! The heavily buttered bread made for a very different flavor than we usually get from a PP sandwich, the 2 cheeses were also present with the dill only giving a hint of flavor. The finishing sauce, according to my bride, made it all come together!

Now, I'm trying to convince myself that I need to go in and bottle up the pan of Buzzard Broth I made instead of going to bed!

UGH, I'm stuffed!
 
Wow. That looks awesome. I bet the crown had something to do with it. Lol.

Seriously killer thou.
 
Mmmmm, gravy! Everyone needs a paddle full of pork gravy!

Yep we always have several boxes of Tillamook seeet cream in our fridge! Along with multiple bricks of Tillamook cheesus!

Point!
 
Those are some very tasty looking sliders CB!  Very nicely done!  Point!

I'd love to hear some more about that Buzzard Broth, if you don't mind sharing.  Always looking for new/different finishing sauces for PP.

Red
 
Last edited:
Thanks folks!  I may have had one of these for breakfast this morning!  
biggrin.gif


Red, the finishing sauce process can be found at the link below.  One thing I didn't mention is that after all ingredients are finally mixed together in a pot, bring it all to a boil and let it simmer for 30 minutes or so.  I'll edit it here shortly.

http://www.smokingmeatforums.com/t/252360/pulled-pork-gravy-my-finishing-sauce
 
Thanks folks!  I may have had one of these for breakfast this morning!  :biggrin:

Red, the finishing sauce process can be found at the link below.  One thing I didn't mention is that after all ingredients are finally mixed together in a pot, bring it all to a boil and let it simmer for 30 minutes or so.  I'll edit it here shortly.

http://www.smokingmeatforums.com/t/252360/pulled-pork-gravy-my-finishing-sauce

Thanks Brother...saved that one...definitely gotta try this!

Red
 
Dang those look good  Nice job Charlie   
points1.png


Gary
 
Those are superb looking sandwiches, Cranky. They wouldn't have made it past me.

Points

Disco
 
Yummm! Never thought of making gravy out of the pan juices I just always added them back into the pp or brisket to increase the juiceness of the meat. (As if it needed it, not) I'm going to save some next time and try it in place of the usual barbecue sauce, I have never made tocos with pp either I need to give that a try as well. I do however put real mayo on everything hot dogs, all sandwiches, burgers and many other things I even mix it with ketchup and dip my frys in it. I also mix mayo, sweet chili sauce and Siracha and use it like mayo on just about everything. Some refer to it as bang bang sauce it's really good on frayed shrimp and chicken tenders.
1/2 cup mayo
1/3 cup sweet chilly sauce
As much hot sauce as you like

Simple and good,
Randy,
 
Sorry I'm late, but Boy do those Little Sammies look good!!!
drool.gif
 
points.gif


My Kind of Sammies!!
drool.gif


Nice Job, Charlie!!
icon14.gif


Bear
 
GREAT job Charlie. Those sliders look (and sound) absolutely delish.

Ijust finished saving your gravy recipe. I'm sure going to be trying that next time I make PP. Sounds like a real good change from the finishing sauce and cold slaw that always goes in my PP.

POINTS!!! For sure on this one.

Gary
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky