Pickled pork sliders combine bacon, ground pork, and pickles for a savory sandwich. These are terrific with coleslaw or over rice. Use the Instant Pot® or make it on the stove top--with only 5 everyday ingredients, this recipe is easy to make and fun to eat.
Disclosure--this post is sponsored by the
Ohio Pork Council. The more I meet with Ohio hog farmers the more inspired I am to create recipes showcasing their hard work. Pork is a versatile protein and I always have some in my freezer. I'm glad to show you an easy way to enjoy ground pork!
I've been using my new Instant Pot to make new versions of old favorites. In this post I'm updating my Pickled Pork and White Bean Sliders recipe with a new-and-improved version, using bacon instead of beans, and cucumber pickles instead of yellow squash pickles. If you're looking for the old version, scroll down to the bottom and you'll find the stove top directions.
When I embraced making pickles--thanks to the clear directions and approachable small batch recipes in Marisa McClellan's book
Food in Jars
(Amazon affiliate link) and
on her eponymous blog--I did so with gusto. I pickled cucumbers, beets, peppers, green beans, squash, and turnips nearly as fast as I could accumulate mass quantities of them from my Community Supported Agriculture (CSA) farm share. I soon had jars of quick-pickled vegetables in my fridge, and water bath-processed jars of pickled vegetables in my pantry. I had a family who unanimously loved cucumber pickles--at least on sandwiches and burgers.
What I didn't have were kids who would embrace different types of pickled vegetables.
Pickled beets? Um, they're beets, Mom. Pickled turnips? No, thanks. Pickled peppers? Too hot! Pickled squash? Just . . . . why? Dilly Beans? Ok, none of us really cared for them, though I tolerated them in a nicoise salad.
