Friday, February 3, 2017

Joey's Slammin' Pork Sliders

OK, lemme start right off by saying I have no idea where I got the idea for this recipe. Somewhere, somehow, I saw a recipe for slow cooker pulled pork that used Catalina French dressing as its base. It sounded good, so I bought the pork and the salad dressing. Unfortunately, when I went back for it, I had NO IDEA where I had seen the recipe. Hmm. I googled and googled. Nope. Still couldn't find it. Actually, I did find a similar pork chop recipe, but my original inspiration was nowhere to be found. So of course, I figured, "well, I guess I'll make my own!" And this is the result!
 Basically, I added ingredients based on my hopes for the final product. I knew I wanted it to be sweet and spicy and tangy and saucy. The Catalina dressing was a great place to start the sauce, a little honey for sweetness, a few crushed red pepper flakes for some heat, soy sauce to balance the sweet, and onions and garlic for a savory depth of flavor. It all worked PERFECTLY! The end result is kinda like BBQ sauce, only not. And it definitely hits all the notes I wanted it to hit. Fun, huh? They're perfect for your Super Bowl party, actually ANY party, for that matter. And it's so easy, a cooking novice can do it! You simply MUST try 'em!

1 3-4 lb pork roast
1 medium onion, sliced
1 large clove garlic, minced
1 8oz bottle Catalina French dressing
1/3 cup honey
1 tbs soy sauce
1/2 tsp crushed red pepper flakes

Place all ingredients in a slow cooker. Cook for 7-8 hours on low. Using two forks, pull the meat apart into shreds. Stir to coat the shredded pork with sauce. Serve on soft slider rolls.

The amounts are just guidelines. If you like a lot of something, add a lot! Add extra onions or garlic, sweeten it up with a little extra honey. Want more heat? Add more pepper flakes! It all works!
I served this with a side of cole slaw and some sweet pickles, but you do you! Also a little drizzle of Sriracha is AMAZING here. Just sayin'!
I bet you could swap out other salad dressing for the Catalina. I think I might try regular French dressing or maybe red Russian dressing next time.
This makes just the right amount of sauce to go with a small roast. If you're making a large roast, you might want to double the amounts of the sauce ingredients.

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