Apparently, there is far too much meat in my freezer and we needed to empty it out. There was a vacuum sealed bag of just over 1lb of pulled pork in there and I figured easy dinner. But I wanted to dress it up a bit.
Kings Hawaiian Sweet Rolls has a nice little recipe for baked ham and cheese sandwiches that I grabbed and manipulated to make it work for pulled pork sliders. If you folks have never had Kings Hawaiian Sweet Rolls, grab a pack and treat yourself. They're fantastic.
Here's how it goes:
Get a 12 pack of rolls.
Cut them in half horizontally and put the top halves aside for a moment.
Lay out 4 slices of pepperjack so that it covers the entire bottom half of the rolls.
Put the meat on and spread it as evenly as you want.
Put the tops of the buns back on.
Mop a little sauce over the tops. My very simple sauce consisted of 2 tbsps of cider vinegar, 1/2 tsp of Meathead's memphis dust, and 1 1/2 tsps of dried minced onions.
If you use minced onions, make sure they're distributed pretty well across the tops of the rolls.
Bake at 350 for about 15 minutes
The meat was still nice and moist. The center of the buns were still soft and delicious. And the outer edges of the buns were slightly toasted and crunchy.
They were pretty amazing, gang.
Anyway, here are some pictures:
Kings Hawaiian Sweet Rolls has a nice little recipe for baked ham and cheese sandwiches that I grabbed and manipulated to make it work for pulled pork sliders. If you folks have never had Kings Hawaiian Sweet Rolls, grab a pack and treat yourself. They're fantastic.
Here's how it goes:
Get a 12 pack of rolls.
Cut them in half horizontally and put the top halves aside for a moment.
Lay out 4 slices of pepperjack so that it covers the entire bottom half of the rolls.
Put the meat on and spread it as evenly as you want.
Put the tops of the buns back on.
Mop a little sauce over the tops. My very simple sauce consisted of 2 tbsps of cider vinegar, 1/2 tsp of Meathead's memphis dust, and 1 1/2 tsps of dried minced onions.
If you use minced onions, make sure they're distributed pretty well across the tops of the rolls.
Bake at 350 for about 15 minutes
The meat was still nice and moist. The center of the buns were still soft and delicious. And the outer edges of the buns were slightly toasted and crunchy.
They were pretty amazing, gang.
Anyway, here are some pictures:
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