What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Gherkin Pork Sliders! Mini sandwiches are popping up on bar and grill menus all over the place. What that translates to the consumer is unspoken permission to have seconds. That’s my story and I’m sticking to it. It’s a way to try creative small bites to match your mood. Did you know the toppings can include creamy coleslaw, mac ’n cheese, crunchy potato chips, pineapple salsa, onion rings, and anything else you find delicious? Just like this recipe. If you prefer dill gherkins to sweet ones, by all means tweak it up. After all, in your kitchen you’re in charge.
GHERKIN PORK SLIDERS
12-count slider buns
3 cups precooked pulled pork
1/2 cup hickory-smoked barbecue sauce
1/4 cup unsalted butter
2 teaspoons Worcestershire sauce
1/2 teaspoon onion salt
1/4 teaspoon garlic powder
1/2 teaspoon poppy seeds
1 pint deli coleslaw
Preheat oven to 375°. Slice the slider buns horizontally in half. Remove the tops and set aside. Transfer the bottom half of the buns to a 9”x13” glass dish. Spread the precooked pulled pork evenly on the buns. Layer with barbecue sauce. Replace the tops of the buns. In a microwave-safe bowl, combine unsalted butter, Worcestershire sauce, onion salt, garlic powder, and poppy seeds. Warm the mixture on 20% for 15 seconds in the microwave. Stir. Repeat, if necessary, until completely melted. Brush the butter mixture over the tops of the buns. Cover the dish with foil. Bake for 10 minutes. Remove foil and bake 5 minutes longer. Once cool, separate sliders. Serve with coleslaw and sweet gherkins.