Olandria’s Southern Belle Peach Cobbler Sliders
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Why I Love This Recipe
BamaBarbie has entered the chat! Alabama's "People's Princess" Olandria Carthen had us all believing in fairy tale love with her Southern charm and that "Nicolandria" chemistry that made our hearts flutter. When she walked back from Casa Amor and reunited with Nic, we were LIVING for that genuine connection! These Southern Belle Peach Cobbler Sliders are everything Olandria brought to the villa—sweet pulled pork that's as tender as her heart, topped with peachy chutney that's giving major Alabama vibes, all nestled in cornbread buns that scream Southern hospitality. They're the perfect crowd-pleaser for your watch party, just like how Olandria won over America with her authentic, drama-free approach to villa life. Get ready to fall in love with every bite!
This fan-made tribute uses islander photos with love, not ownership – because in the villa of creativity, we're all just grafting together!
Ingredients You'll Need
1 lb pork shoulder
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp salt
½ cup BBQ sauce
2 peaches, diced
¼ cup brown sugar
2 tbsp apple cider vinegar
½ tsp cinnamon
¼ tsp chili flakes
1 cup cornmeal
½ cup flour
1 tsp baking powder
½ tsp salt
1 egg
½ cup milk
2 tbsp melted butter
1 cup coleslaw
Directions
Rub the pork shoulder with olive oil, smoked paprika, garlic powder, and salt.
Place the seasoned pork shoulder in a crockpot with ½ cup water and cook on low for 6 hours (or in the oven at 275°F for 3 hours) until tender.
Once cooked, shred the pork using forks and mix it with BBQ sauce.
To prepare the peach chutney, combine the diced peaches, brown sugar, apple cider vinegar, cinnamon, and chili flakes in a saucepan.
Simmer the chutney over low heat for 15 minutes until it thickens. Set aside to cool.
Preheat your oven to 400°F to bake the cornbread buns.
In a mixing bowl, whisk together cornmeal, flour, baking powder, and salt.
Incorporate the egg, milk, and melted butter into the dry mixture until smooth.
Grease an 8x8-inch baking pan and pour the cornbread batter evenly.
Bake for 15 minutes or until the edges are golden and a toothpick inserted in the middle comes out clean.
Cool the cornbread and cut it into 8 small rounds or sliders.
Slice each cornbread round horizontally to create slider buns.
For assembly, layer each bottom bun with a portion of shredded pork, a generous spoon of peach chutney, and a helping of coleslaw.
Cover the sliders with the top cornbread bun to form hearty sandwiches.
Serve warm on a platter and enjoy!
Pairs Well With
Sweet tea for a classic feel or a crisp lager for an elevated touch.
Questions, Comments & Reviews
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