Loaded Pulled Pork Sliders

Tender cooked Pork Butt, shredded
mixed with bbq sauce and seasonings
Piled on sweet Hawaiian rolls topped with chopped jalapeños, onions,
pickles, cheese and creamy coleslaw

Well, hey, hey everybody. Welcome in the kitchen with Tally Fay. How y’all doing today? Everybody doing good? Feeling happy and blessed? I hope so, y’all. It’s a beautiful day here in Iola, Texas. So, I just hope everybody’s doing good out there and just feeling happy and blessed. I hope so. I know I am, y’all. God is good to me each and every day. So, anyhow, y’all, I’m going to get in here. I am multitasking this morning and so I’m kind of like one of them working mamas that has to do all that stuff and everything. But I am going to put together something in the crock pot. Y’all know I very seldom do crock-pot meals. So what I’m going to work on is I’m going to fix I’m wanting to do the pulled pork sliders. I’ve got me the little Hawaiian rolls in there. I keep mine in the fridge, keep them from going bad. But I got me a pack of the Hawaiian sweet rolls, the dinner rolls to make the sliders with. And you don’t have to do the sliders. I mean, if I had hamburger buns, I could make the big old sandwiches with them and stuff, you know, or you can use Texas toast. You can do whatever you want to, right? The main thing is getting your pork done. So, what I’m going to do, I wanted to show y’all. I get it from got mine from HB, of course, but it’s a big old pretty pork butt. Y’all look at this thing. Look at it. And it was 12 bucks and some change for it. But this is what I’m going to put in my crock pot today with a whole bunch of spices. I want some flavor going off in this thing. I’m going to let it cook all day long while I’m doing all my stuff. Y’all, I’m having to pack for that trip. Oops, I didn’t mean to do that. I’m having to pack for that trip. We getting close. We getting a couple weeks away or so or whatever. And you know, I got to be ready. It’s hard for me to think about anything else. Actually, it’s starting to, you know, be the only thing I’m thinking about. I’m getting very excited. I hope it goes good and I’m able to show y’all some videos. I hope I am. I don’t know if I’m going to be able to or not, but anyh who, we’ll try it and do the little on the road with Tally Fay thing. If at all possible, I will. Okay, but let’s do this, y’all. I want to get this pork butt going in here. Let me get it up close. See how close I can get here. All right. I’m just going to do it like that. Do I have it on? Let me check it. Well, okay. Right in the middle of it, my crockot decided it didn’t want to work. Ain’t that something? See that? Just them little old things though about life. You just move on. What did I do? I called the kids up and said, “I need a crock pot.” So, I run down the road, went and got a crock pot from the kids. Oh, mama’s still cooking. You just got to find a way. Just just do it, y’all. Don’t let it get you down. Okay. Might have to buy me a new crockot. But so, now I need a new crockot and a new blender. I got to get over over there and make up my mind on that stuff, don’t I? That’s funny, y’all. You got to laugh, right? Okay. I got me a crock pot. I’m gonna keep on moving. So, I got Now, this is the kids, so I had to look at, but I’m gonna set it on low for eight hours. That’s how I’m gonna cook this thing. It does have It does say high for 6 hours, but I really want to cook it low and slow, you know, cuz we want it tender where we can pull it apart and all that good stuff. So, that’s what we’re going to do. Crockpot fumble fixed. There we go. That’s good enough down in there. Let me see. Oh, yep. Okay. All right. All right. Now, let’s go and get this thing. Put it down in here, y’all. 12 bucks. And this is What’s it say on the weight? 4 and 12 lb. 4.6. So, it’s a nice size pork butt in there. Look at that thing of fat on the bottom part of it. I’m going to put that down there. right in the bottom and let it do its thing for flavor. Okay, now I really want to sp I want some flavor in this meat, y’all. So, I got a lot of stuff I’m going to add in here. The first thing I’m going to do is I’m going to cut me up one big old onion. I’m just going to cut it up and just like yay so in there. Okay, just cut it up hunks, whatever. Cuz that’s going to just that’s just for flavoring in there. One big onion. Onion. That’s what my daughter used to call it was a onion when she was little. Onions. I don’t want onions, mama. Oh, sure. Miss those times. All right. Now, you don’t have to use any kind of stock. You can use water if you want to. But I got me one of these cartons of chicken stock. It’s the It should be the unsalted. I don’t know. I can’t see it on here. I’ll find out. Let’s see. Get the lid off of it. Pour me some. It tastes to me like it’s got some salt in it. It’s very light. If it is, it just may be good chicken broth. Either way, I’m fixing to pour this all in here. I got a quart of it. Look at that. That’s going to be perfect for this. Absolutely perfect. You can use chicken broth, beef broth, pork broth, it don’t matter, you know, or just water like I say. But get you some water in there. And you see that I have it almost to the top of it. almost just that little old piece is poking out there. So, you kind of basically right at the top of your meat, you want it. Okay, since that kind of tasted a little salty to me, I’m going to still put me plenty of salt in here, but not as much as I would have if that didn’t seem like it was a little bit salty. Okay, so there’s some salt, some black pepper. I’m going to load it up, y’all. I want some flavor in this meat. So, that broth has to be heavily seasoned. Okay. The more the better. Okay. Now, I need I’m going to put me some onion powder in here. Oh, ain’t no shaker on that one. I got to be go around there like that. Okay. Now, we want some garlic powder. Onion powder. Garlic powder. Salt. Pepper. One big old onion. We’re going to put us some paprika in here. Shake us off some paprika. I wish everybody all the recipes calls for smoked paprika. You know, I don’t know if I’m not looking enough, but I never see that at the store. I just get the paprika and I don’t know, it works for me. All right. And the last thing is I want some cumin in here. A little bit of cumin. We’re going to go around there. There we go. All right. Now we got some spices going on in there, y’all. Kind of stir it up just a little bit. M. Those spices smell wonderful. Now, look at that. We going to let that sit there and cook in that for 8 hours, y’all. I got plenty of things I can do. I can make some progress in 8 hours. Can you? I can do some stuff in 8 hours. So, I’m just getting my lid, putting on it, and I am gonna walk away from this thing. Perfect. Thank you, kids, for letting mama bum the crock pot. There we go. 8 hours on low. That means I’ll see y’all way later on. Okay. At least eight hours from now, if not tomorrow. Who knows? Okay, but it’s we’re going to make some pulled pork sliders, y’all. I’m going to do the sliders with the the Hawaiian the Hawaiian rolls. I love those. Do y’all like those? It don’t matter. You get whatever kind of rolls or bread or whatever you want. You just want to make this pulled pork more than anything cuz it’s going to make a lot. And this will feed a number of people for 12 bucks, right? You get what I’m saying there? All right, I’ll see y’all later on. I forgot about the crushed red pepper. Y’all, y’all know Tally Fay got to have some zing in my stuff. So, I’m going to put me a shake in there of the crushed red pepper. If y’all like that, you can do it. You don’t have to put it in there. But, I’m going to add me some in there. That’ll make that pork have some good flavor to it. That much more. All right, that ought to work. I put too much in there sometimes and then sometimes when I think I put too much, I ain’t put enough. You do that if you want to. But anyway, I just wanted to tell you I put the crushed red pepper. That’s that’s the last seasoning I’m going to put in it. Okay, y’all. I’m already in my pajamas. So, I’m fixing to turn this thing off, but I wanted y’all to see looking at it floating around in there and all that good goodness in there. And see, look, I can just take my fork and it just it’s doing that, right? So, I’m gonna turn the crock pot off, let it cool off, and I’ll take it and uh bag it up, put it in the fridge, and tomorrow I’m going to shred it all up and going to make them pork sliders I’m talking about. So, there it is, y’all. It’s just been cooking for It’s been cooking all day long. It’s uh What time of evening is it? What time is it, Lynn? About 6:30. Yeah, it’s 6:30 in the evening now. So, see, that was this morning when I put it on. But look at that. Y’all know that’s going to be good, don’t you? And I can just shred it. I’ll be able to pull it all apart. But there we go. There’s our pork butt all cooked in them good spices. I’ll see y’all tomorrow. Well, hey, hey everybody. Welcome in the kitchen with Tally Fay. How’s everybody doing out there? Y’all having a good day? A blessed day? I hope so. It’s been a beautiful day here in Iola, Texas. I know I’m happy and blessed and I hope the same for y’all. It’s been a good day, y’all. All right, I’m going to get in here this evening and make up me and Buzz the these sliders. Now, this is the next day for me cooking that pork. Okay, so I did I got that part behind me and I wanted to show you. I took it out of the pot and I went ahead and shredded it and I took it up and put it in my bowl and put it in the refrigerator until I got ready for it this evening. All right, so let me show you where I’m at on that. Let’s get it down here. I got my bowl in there. See, I got it all shredded. All shredded and everything. I’m not going to need every bit of that, y’all. So, I’m gonna set that to the side. I got me a little bit of coleslaw made up here. I got all my fixings, my little toppings that I want for them. You use what you want. But I’ve got uh pickles, onions, jalapenos, and some cheddar cheese here. So, there’s me some fixings for it. And I’ve got me one pack of the Hawaiian rolls. The the Hawaiian rolls. The I love those, y’all. But it don’t have to be these. You can get the other ones. Whatever kind you like. So, I’m going to get them out of the package and go down through here and cut this in half. I think I’m going to break it in half so I can manage it a little better, but I need to slice them in half, right? Got to make them where they’ll make us a little sandwich. Slice them in half. I’m just doing it like this so I can manage them better for sure. But if I do them six at a time, that’ll be that’ll be good stuff there. Okay, now I’ve got them I’ve got them cut in half. I’m going to take them. Let me flip them open right here. I’m going to go ahead, y’all. I got my skillet over there because I want to toast the inside of my buns. So, I’m going to go ahead get my skillet be getting hot. All I’m going to do, now you can do butter if you want to or whatever, but I’m just going to take my canola oil spray and spray the insides of them. Spray them down like that. Now, I got me a little bit of garlic salt here. Not powder, garlic salt, because more than anything, uh, my meat could use a little bit of salt in it. But you put on here what you want to. I’m going to shake me some garlic salt on my little rolls. Give that a little bit of taste there. Now, I’m going to just spray that again just to make that make sure that sticks to it. I’m just going to take them over here, y’all. Me spray my skillet. I’m going to get that good and hot. And I’m just going to toast them buns up first thing. We’re going to get them toasted, set them to the side, and then we’re going to take our meat and get it heated up and stir it up with some barbecue sauce in it and get it all ready to put them together. Okay, but it’s the pulled pork. These are loaded pulled pork sliders, y’all. And we going to chow down on these tonight. But y’all seen how easy that was. Just put that pork shoulder, that pork butt in there, and just let it cook that day or whatever. You know, if you start off early that day and I mean, I could have done them last night, right? I just had other things lined up. So, that made it easy for me to have a easy supper tonight. And that’s a good way for you to uh utilize your time if you want to have that thing cooked up and all the rest of this stuff is easy peasy, y’all. All right, let me get my bread toasted good and we’ll come back and heat our barbecue up. I mean our uh pork butt up and put us some barbecue sauce on it in the skillet and have it ready to load them up. Good stuff, y’all. Whoops. Okay, so I got them all good and toasted. See, look. Look at that. M. And then just flop them over on the top and let that toast for a second. So now my bread is ready. And get my my skillet’s already a little warm still, right? I’m just going to use that same skillet. And I took out of that bowl about what I thought would be the equivalent of 12 sliders. I’m sure I have more than what you know that I have more in there than what they can hold. But I’d rather have more than not enough. I am definitely that person. Are you that way? I do not want to come up shy on it. So, you just take your favorite barbecue sauce. We got the sweet baby rays here. And I’m going to make it pretty saucy cuz I want it to uh you know stick to that bread. Let’s see what that looks like. Get it stirred up here. Give it a lookie. You just put on there how much you want though. But like I say, I want to make sure that I got it good and salty. I want it to have plenty of barbecue sauce flavor on there for sure. Now, you can just do it like say this amount on there and put your meat on your little bun and then squirt some more, you know, uh, barbecue sauce on top of that if you want to. You can do it like that. I may do that on my buns. Spread that out a little bit. I’ll show you what I’m talking about. I’m still going to put me some more in here, y’all. I want a little more than that. I do. I do. Okay. And I want this to get heated up good through and through. Anyway, there we go. All right. Let me get this heated up. I’m going to take it up in a bowl and we’ll get back to the bar and get ready to assemble them. Okay. So, I think I got everything set up here that I want how I want to do it. Let me put it down here. Okay, there’s my tops. I’m going just take them off. Do them like that cuz I still want to go ahead. Like I said, I am definitely going to do this part. I want to put me some more sauce on my rolls. Right. Do some sauce on there. We’re going to spread that out like you would. You can do mayonnaise on it. You can do mustard. You know, you can do anything you want on these. However you like to do that taste, whatever your favorite taste is. But see, look. I’m just going to take it, spread it around on there. Easy peasy. I’m telling y’all, this was worth me cooking this meat yesterday and having this for our meal tonight. No doubt about it. Okay, first thing I’m going to do is I’m going to take my meat. Oh, that’s the Let me get it over here on the I want it on the bottom. There we go. I do have the bottom there. Yes. Okay. Let’s take this meat and we’re going to pile it up on there, y’all. We want these things loaded. All that delicious seasoned up pork cooked all tender and everything. I told y’all I’d have way more than where I needed. That’s all right. I don’t think I won’t take this extra in here and make me like a fold over or something with it or any kind of something something. I just want to make sure that I got plenty of the meat in there. Right. And these things are just so wonderful for company meals because of the way you do them. Right. That’s another thing. Or I think so. That’s just Tally Fay way of thinking. Okay, there we go. We’re going to call it on the meat there, y’all. Okay, like so y’all look at that. Okay, now I’m going to put this cheese next to the meat while it’s hot. Take it and just go ahead and put it on there like that. Sprinkle it all across there. Y’all, this is something I never heard of. I I mean, I don’t know if sliders have been around forever, but definitely nothing my mama ever made was sliders. If we had this pulled pork, we were just going to have big old sandwiches and be done with it, you know. But I like these things. I really do like them. So, I don’t know. It was a new a good new find for me. All right, let’s take a All right, I’m going to go ahead and get my Let me move this meat bowl out the way. Let’s get my jalapenos. Let’s put them on there. And I got everything diced up where I can just sprinkle it, right? Rather than trying to lay a slice here and there. I think with these little sliders like this, if you do the the chopping thing, you get more out of it, get more in your bite. Okay, look here. I got some pickle all chopped up. I did it in my little chopper hopper thingamajiggy. Dill pickle, cheddar cheese, jalapeno, dill pickle, onion. All like that. Looking good. Smelling good. I like lots of onion on mine. I want me some onion. Okay, there’s that. And now our coleslaw give it a stir. And I’m going to do the same thing with it. I’m going take it and spread it across there like that. Yeah, that’s got that sweet, tangy mayonnaise in there, right? Give it all a try to spread it out there. I get it mounded in the middle a little bit. Get it spread out to the edges. Push it down. Okay. Look at that, y’all. Here we go. Now, let’s take our tops and put on them. Just like that. Another top. Now, let’s see if we can get these cut in half without losing too much. Right. probably need you a really good knife. And I’m not pressing real hard either. Going through it gently. [Music] Turn it that way now. Y’all look at it. Look at it like that. That’s going to be some kind of good. So, let me get them all sliced apart here. I think this is easier than building them one at a time, but that’s just my way of thinking on it. Once again, I think you can get more on them doing this, too. All right, let me get them all cut up and I’ll show you how we going to plate this stuff up. We’ll get us a bite of one of these things, y’all. It sure is looking good. I’m wanting a bite of it right now. Okay, so I got Buzz a plate fixed up. I’m putting four of them on there. Look at them big suckers on there with a big pile of potato chips. And you know, you could if you want to really go all out with it, you can make a big old tray of platter of onion rings and French fried potatoes and things like that to go with them, you know, if you want to. Or you can serve them up with potato salad. I mean, it just goes on and on as far as uh what you can do with them. I love the versatility of them. But this is how we’re going to chow down on them tonight. Y’all look all up in there. Mm-m. But there’s a plate of them. Look, I got these took up on on them. I got them cut apart and ready. I don’t know how many of these are going to be able to eat, but I’m definitely going to have to save some. Let me see if I can find one I bite that running down my arm. It ain’t right if it ain’t running down your arm, though. Right. Get a napkin. [Music] M. It just gets better and better with each bite. You get bites of all them little different things chopped up in there, y’all. and the oh and the cheese melted in with the meat a little bit. You know, that’s why I wanted to put my cheese right immediately on top of my meat for that reason. But you can build them however you want either way. Build you some. Look at that. You can feed some folks on that. And y’all, I have a bunch of pork left in there. But you know what I’m going to do? I’m going to put it in a Ziploc baggie and freeze it. And I can save it for later for any kind of thing I want to do with it. That’s one of the things wonderful about it. For 12 bucks, y’all, we’re having this meal tonight and no telling what kind of meals afterwards off of that $12, right? So, don’t be scared. You can do this kind of stuff. And like I say, one of the great things about it was that I did it yesterday and had it all shredded and ready for me today to do with whatever I wanted to with it. So, it’s a very good thing for your timing deal when you’re needing that. And on top of it, delicious. I love y’all. I hope y’all try these things. Don’t be scared. They good. And there’s all kind of slider recipes out there, but this is the pulled pork loaded pulled pork sliders, y’all, in Tally Face Kitchen tonight. All right, I love y’all. Y’all take care now. Uh, lift each other up and everything. All that good stuff. And listen, stay blessed. Eat well. I’ll see you next time in the kitchen with Talifi.