Smoked Pork Sliders
Serves: 8
Ingredients:
16 oz. package Jimmy Dean regular pork ground sausage (in a tube)
BBQ Rub
8 sweet mini buns
2 tbsp butter
MLG Coleslaw
BBQ Sauce
Pickled Red Onions
For MLG Coleslaw:
1/4 cup apple cider vinegar
1/3 cup mayonnaise
2 cloves garlic, minced
1/8 cup white sugar
1/2 head cabbage, shredded
2 cooked bacon strips, chopped
Salt and pepper
For Pickled Red Onions:
1/2 cup apple cider vinegar
1/2 cup water
1/2 cup sugar
1/2 tsp Kosher salt
1/2 red onion, sliced into thin rings
2 cloves garlic, crushed
MLG Coleslaw Instructions:
In bowl, whisk together apple cider vinegar, mayonnaise, garlic, and sugar. Pour dressing over cabbage, add bacon, and mix well. Store in the fridge until ready to use.
Pickled Red Onions Instructions:
In a saucepan, bring apple cider vinegar, water, sugar, and salt to a boil, stirring occasionally. Take off the heat and let it cool. In a container with a lid, place onion and garlic. Pour the cooled liquid into the container and refrigerate until ready to use.
Method:
Setup the grill for the two-zone indirect cooking method at 350 degrees F. Use peach wood chunks for smoke.
To prepare the pork sausage, follow instructions for the Naked Fatty on page 116.
Toast the rolls by spreading butter on the top and bottom buns and then grilling them directly over the heat with a hint of char.
Slice the fatty into round discs, about one inch thick, to be placed flat on the bun.
To assemble the sliders: place a pork disc on the grilled bottom bun, then place a spoonful of coleslaw on top of the fatty disc. Drizzle a good dose of BBQ sauce over the slaw and finish off with a few dripping rings of pickled onions.
Serve immediately.
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