Heyo! Happy 4th of July Week!
This is an interesting holiday for me considering that I’ve only actually spent a handful of 4th of July’s in the United States. My family is like the super-travel family. My mom’s birthday is July 5th, and her favorite thing in the whole wide world is to travel. So most of our 4th of July’s have been spent looking out the window of an airplane at the fireworks as we fly out of JFK or Hartsfield-Jackson airport. And this year will be no different. We will be celebrating the 4th of July in Paris!
How patriotic of us! Ha!
These orange pork sliders though are the perfecttt way to celebrate 4th of July, because who doesn’t like food that they can hold in one hand while sipping on an ice cold coke in the other?
Speaking of Coca Cola, cokes here in Europe have ranged from 2.50 euros to 8.50 euros, and the euro is almost double the American dollar. So yeah, I’ve basically spent my entire savings account on cokes. Why are European cokes so good?!
Vivian’s lovely mama, Mrs. Mara, came up with the orange sauce for this recipe. Pair that sauce with some pork tenderloin and homemade gluten-free buns and you’ve got yourself a meal-of-the-century!
Please tell me you also get this excited about food.
What’s awesome about this recipe is that they can be served hot or cold. So if you’re out at a friend’s house celebrating and want to stick them in the fridge for a few hours before you actually eat them, go for it!
Or if you are out at the park enjoying the beautiful summer weather and just pulled them out of your cooler, eat on up!
Or if you just made them at home while grilling up some veggies and mixing some potato salad, sounds amazing!
Whatever way you decide to serve these sliders will be perfect. They are so versatile for any setting, fun to eat, and straight up delicious. The pork is juicy and melt-in-your-mouth good (and super easy to cook, might I add) and the orange sauce adds some great dimensions of flavor, everyone you’re sharing these with will be like, “WHERE DID THIS PARTY IN MY MOUTH COME FROM?!”
Or if you’re anything like me, you didn’t share them at all. Just kidding.
Let the fireworks begin!
- ¼ cup orange marmalade
- ½ cup apple jelly
- ½ teaspoon worcestershire sauce
- ¼ teaspoon curry powder
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon white pepper
- salt to taste
- 2 tablespoons active dry yeast
- 1 cup unsweetened almond milk
- 2 tablespoons dairy-free butter
- ⅓ cup vegetable oil
- ¼ cup honey
- 1 egg
- 1 teaspoon salt
- 3 - 3½ cups gluten-free flour (I used potato flour)
- 1 pork tenderloin
- 10-12 dairy-free slider buns
- orange sauce
- purple lettuce
- Preheat your oven to 350 degrees F.
- Bake the pork in the oven for 45 minutes to 1 hour, or until a meat thermometer registers 145 degrees F.
- While the pork is cooking, mix all the ingredients for your sauce together in a small bowl and place in the fridge to cool.
- When the pork is done cooking and cooled, slice into small pieces.
- To build the sliders take one bun and cut in half.
- Spread some of the orange sauce on one half of the bun.
- Place three pork slices and purple lettuce on the other half.
- Close the bun and continue until your sliders are made.
- Preheat your oven to 425 degrees F.
- In a small pot, bring the almond milk and butter to a light simmer over low heat.
- Remove from the heat and add the active dry yeast and let dissolve.
- Add the oil and honey and let the mixture rest for 10 minutes.
- Whisk in the egg, salt, and flour until the mixture forms a soft dough.
- Place the dough onto a floured surface and knead until smooth and easy to handle. Create 10-12 slider buns by rolling the dough into small balls a little bit smaller than the size of your fist.
- Cover and let rest for 20-30 minutes. They should rise a little bit, but not much.
- Bake the buns for 8 - 12 minutes, or until they are golden brown. Let cool and then use them to create the pork sliders.
Fireworks in my mouth, yo.