Pulled Pork Sliders
Oh slow cooker pulled pork. I love how easy it is to make you during the week. Here we'll prep not just the pulled pork, but everything you need to make sliders for dinner! Honestly it's just making coleslaw and toasting bread. But they all come together to make a meal that is sure to be a hit! I used Chowhound's recipe for the slow cooker pulled pork.
What You'll Need
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup chicken stock or low-sodium chicken broth
- 1 tablespoon packed dark brown sugar
- 1 tablespoon chili powder
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (or pork butt)
- 2 cups barbecue sauce
Cook Time: 6 to 8 hours on high or 8 to 10 hours on low
Chop up your onions and garlic.
Use them to coat the bottom of the slow cooker.
In a small bowl, mix together the sugar, chili powder, measured salt, cumin and cinnamon.
Pat the pork dry with paper towels.
Rub in the spice mixture all over the pork.
Heat up a large pan or skillet to medium high. I usually don't add oil and instead place the fattiest part of the pork on the pan first. The as the fat boils down it makes up for any oil needed on the other parts of the pork.
Sear all sides of the pork!
Place the seared pork into the slow cooker and then add the chicken broth.
Cover and cook for 6 to 8 hours on high or 8 to 10 hours on low.
Annnnd we're done! Onto the next steps.
Take the pork out onto a large plate or cutting board. Discard the bone if included. Shred the pork with forks and discard any large pieces of fat.
Put a strainer over a large bowl and pour the sauce through. Discard what's left behind in the strainer. The leftover sauce can be used to pour over the pulled pork in 1/4 cup increments if you're not using a BBQ sauce OR to can help reheat pulled pork. Either way I like to keep a cup on the side for reheating.
If you're using a BBQ sauce now is the time to add it! In a large bowl combine the pulled pork and BBQ sauce. Mix together. Season with salt and pepper as needed.
This is technically the end of the pulled pork recipe, but I've included prepping the bread and side below!
I made some no-mayo coleslaw to go in the sliders. This provided a sharp, tangy and crunchy counterpart that complemented the pulled pork.
I lightly buttered the buns and broiled them in the toaster for about 2-3 minutes. Our broiler doesn't heat up very fast though...so it might be a lot less for you! I'd keep an eye on it and take them out once the top is lightly browned.
The reason for broiling over toasting is to get a crunch inside while preventing the rest of the bun from drying out.
Assemble everything and you've got some delicious pulled pork sliders ready to go! The other plus is that these make great leftovers for lunch the next day too. :)