PULLED PORK SLIDERS RECIPE
An easy recipe for Slow-Cooker Pulled Pork Sliders that takes 10 minutes to prep and delivers the most flavorful, drool-worthy sliders ever!
Provided by Kelly Anthony
Categories Appetizer Main Course
Time 6h10m
Number Of Ingredients 15
Steps:
- Trim away any excess fat from the pork butt. Pat the pork butt dry with a paper towel and make the rub.
- Add the ketchup, sugar, Worcestershire, apple cider vinegar, mustard powder, salt, chili powder, pepper, and onion powder to a medium-sized mixing bowl and stir to combine
- Add about half of the sauce to the bottom of the crock pot and set the pork butt inside. Pour the remaining sauce over the pork butt, and turn on the slow cooker.
- Cook for 6 hours on the high setting or 8 hours on the low setting. Shred with two forks and stir the pulled pork so that it is coated in the sauce.
- To assemble the sliders, spread the inside of each bun with a thin layer of mayonnaise (if using). Add a scant 1/2 cup of pulled pork to the bottom bun, top with a pinch of coleslaw, a couple of pickles, a drizzle of BBQ sauce. Finally, cap with the top bun. Repeat for the remaining sliders.
Nutrition Facts : Calories 268 kcal, Carbohydrate 12 g, Protein 30 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 95 mg, Sodium 930 mg, Sugar 9 g, ServingSize 1 serving
PULLED PORK SLIDERS AND SLIDER BAR
Steps:
- I recommend these pork recipes from the slow cooker or Instant Pot. Both recipes yield 8 cups pulled pork.*Make the pork, bbq sauce, and coleslaw a day in advance for optimal flavor and convenience.
- Put the SLAW, BBQ SAUCE, PICKLES, and FRENCH FRIED ONIONS in serving dishes and arrange on a large serving tray or baking sheet. Reserve a spot for the PULLED PORK serving dish. Pull SLIDER ROLLS apart and arrange them around the toppings.*pro tip - nest the cold toppings in bowls of crushed ice to keep them chilled.
- To serve, reheat the PULLED PORK in a heat-safe serving dish and fit it in the reserved spot on the tray.*tip: keep a backup of pork in the Instant Pot or slow cooker in 'keep warm' mode and refill the serving tray as needed.
- Build the sliders from the bottom up in assembly-line fashion.
- Start with the slider bottom, and layer upwards with mayo, bbq sauce, pork, more bbq sauce, coleslaw, pickles, French fried onions, more bbq sauce, and the slider top.
- Serve immediately.
Nutrition Facts : ServingSize 2 sliders, Calories 339 kcal, Carbohydrate 41 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 36 mg, Sodium 1058 mg, Fiber 2 g, Sugar 21 g
SLOW-COOKER BBQ PULLED PORK SLIDERS WITH SLAW
Provided by Catherine McCord
Categories main-dish
Time 8h30m
Yield 16 sliders
Number Of Ingredients 19
Steps:
- For the BBQ pork: Whisk together the smoked paprika, salt, garlic powder and onion powder in a large bowl. Add the pork shoulder and turn to coat.
- Heat the oil in a large saute pan over low heat and cook the pork, turning occasionally, until all sides are golden, 8 to 10 minutes.
- Remove the pork to a plate. Combine the onions with the chili sauce, vinegar, brown sugar and 1 cup water in a slow cooker and whisk together. Add the pork shoulder, cover and cook on low until the pork is hot and cooked through, 8 to 10 hours.
- Remove the pork to a cutting board and set aside. Pour the liquid into a medium saucepan. Bring to a boil and cook over high heat until reduced by half or the sauce is thick, 8 to 10 minutes.
- Meanwhile, shred the pork with 2 forks or chop into pieces. Put back in the slow cooker and top with the reduced sauce, to taste.
- For the slaw: Whisk together the mayonnaise, mustard, vinegar, sugar, salt and pepper in a large bowl. Add the cabbage and carrots and toss until coated.
- To serve, place the pulled pork on the bottom buns, top with the slaw, then close the sliders.
PULLED PORK SLIDERS
Provided by Anne Burrell
Time 5h25m
Yield 16 sliders
Number Of Ingredients 18
Steps:
- Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.
- Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
- Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.
- Sometime during the marathon cooking time, make the sauce: Combine the vinegar, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious; set aside. Remove the chile. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
- Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look delicious. Toss the pork with any residual pan juices and add salt to taste.
- Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw.
SOUTH CAROLINA BBQ PORK SLIDERS
Make and share this South Carolina BBQ Pork Sliders recipe from Food.com.
Provided by Pixies Kitchen
Categories Pork
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix 1 tbsp of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder, and allspice. Sprinkle 1 tbsp on this mixture into the bottom of the slow cooker, with the remaining being rubbed all over the pork roast. Add vinegar and remaining brown sugar tot he slower cooker and stir to mix. Then add the pork roast.
- Cover and cook on low for 8 to 10 hours or until pork is fork tender. Remove pork to cutting board and shred. Return the shredded pork back to the crock pot and add in the scallions. Mix thoroughly.
- Place 1/4 cup of BBQ on each dinner roll and serve.
Nutrition Facts : Calories 831.3, Fat 47.3, SaturatedFat 15.7, Cholesterol 161.9, Sodium 1031.7, Carbohydrate 52.1, Fiber 3.6, Sugar 9.8, Protein 46.6
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BBQ PULLED PORK SLIDERS RECIPE - KITCHEN SWAGGER
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Cuisine AmericanTotal Time 8 hrs 15 minsCategory AppetizerCalories 683 per serving
- Remove pork from the packaging and rinse with cool water. Pat dry with a paper towel. If the meat contains the fat cap (firm white fatty layer), see note below on removal.
- Combine paprika, cumin, salt, and pepper (to taste) in a small bowl and mix. Rub pork all over with dry rub. Place in a slow cooker and pour beer (or pineapple juice) over the pork. Add in chopped onion and garlic. Cover and cook on low heat setting for 7-8 hours, or high heat setting for 5-6 hours (until the meat easily pulls apart/shreds with two forks). Shoot for an internal temp of 200 °F.
- Shred the pork using two forks. You can remove the whole roast from the slow cooker and shred on a platter, or discard the juices and shred right in the slow cooker. This is helpful if you need to keep the pulled pork warm for a few hours.
- Transfer pulled pork to a large bowl (or keep in the slow cooker) and add 1 cup of BBQ sauce. Add more to taste if needed.
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