Shredded BBQ Chicken and Pulled Pork Sliders

MORE NOVEMBER IDEAS KEEPING KINDNESS MOVING ALONG 

Shredded BBQ Chicken and Pork Sliders

These yummy sliders made an appearance at a recent Walking and Wounded Party. The concept of the party hosted by the Iversons was a brilliant idea. It was a nod to those either recovering from surgery or in need of it. There was lots of great food, drinks, and friendship! I did win the “most wounded” award as the most recent person having surgery. The Red Cross kit will become a traveling item for next year's party.

The centerpiece was quite clever. The basket held crying towels and hankies.

Depending on your mood you had a choice. Scattered about the table were pills, bandages, and other assorted medical items. Even an assortment of crutches, walkers and canes were available for anyone who felt they needed aid.

I went for easy on this appetizer choosing prepared ingredients-so minimal assembly. These mini sliders were big on taste and perfect for an appetizer plate or as a filling meal.

Hawaiian mini rolls 24 in a package were just the right amount to fill a 13 x 9 pan. Shredded chicken and pulled pork packages meat fully cooked was ready to stuff in buns.

Ingredients:

• 2 packages of meat. I used one shredded chicken and one pulled pork.
• 1 package -24 count Kings Hawaiian sliders
• 1 package of provolone cheese
• 1/4 cup butter
• 3 tablespoons Dijon mustard
• 1 tablespoon sugar
• 2 tablespoons poppyseeds or bagel seasoning

Directions:

• Quarter each provolone slice and preheat the oven to 350 degrees.
• Add 1 heaping tablespoon of meat to the bottom of the bun, top with 2 quarters of cheese, and place the bun on top. Place each prepared slider in 13 x 9 pan.
• Melt butter and whisk in mustard, sugar, and poppyseeds or bagel seasoning.
• Brush the tops of each slider with the butter mixture and let some butter drip down the sides into the pan.
• Bake for 18 minutes.

• Top with a cherry tomato on a toothpick and serve.

Thanks, Patty for the cartoon.