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BBQ pulled pork sliders

Early this week I decided to make pulled pork sliders, though I had never made pulled pork before, and didn’t even know how to. So I did some research and a lot of recipes suggested I use a crockpot; I have never used a crockpot before (Ghana electricity problems). Anyways I managed to borrow a crockpot and set out to buy some pork shoulder, slider buns and veggies. I marinated the pork shoulder in a barbecue dry rub, put it in the crockpot, barely slept all night because I was so excited to see if it worked, woke up and magic! I had super tender, super moist, super flavorful pork! I pulled and mixed with homemade barbecue sauce and now I’m obsessed with the crock pot. I don’t eat pork, these were for my husband, so now I have to make BBQ pulled chicken sliders because 1) I want to use the crockpot again, and 2) I want BBQ pulled chicken sliders.

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Ingredients

  • Dry rub (makes 1 cup)
    • 4 tbsp. paprika
    • 2 tbsp. chili powder
    • 1 tbsp. cayenne
    • 1 tbsp. black pepper
    • 2 tbsp. salt
    • 2 tbsp. brown sugar
    • 1 tbsp. mustard powder
    • 2 tbsp. cumin powder
    • 2 tbsp. garlic powder
  • Barbecue sauce
    • 1/4 cup ketchup
    • 2 tbsp. brown sugar
    • 3 tbsp. honey
    • 1 tbsp. apple cider vinegar
    • 1 tsp. Worcestershire sauce
    • 1/2 tsp. garlic powder
    • 1 tsp. smoked paprika
    • Salt & pepper to taste
  • Coleslaw
    • 1 cup red cabbage, shredded
    • 1 cup green cabbage, shredded
    • 1/2 cup carrot, grated
    • Handful of parsley, chopped
    • 1/4 cup mayonnaise
    • 1 tbsp. mustard
    • 2 tbsp. honey
    • 1 tsp. apple cider vinegar
    • 1 tsp. celery seeds
    • Salt & pepper to taste
  • 1 pound pork shoulder
  • 1/2 onion, sliced into half moons
  • 1 cup chicken broth
  • 12 slider buns

Method

  1. Combine the ingredients for the dry rub and sprinkle a fair amount onto the pork. Rub the marinade to coat the pork and set aside for at least 1 hour. You can store the leftover seasoning in an airtight container.
  2. Line the base of the crockpot with the onions, then place the pork on top and pour in the chicken broth. Cook in the crockpot for 4 hours on high, or 8 hours on low.
  3. When the magic happens, transfer the pork into a bowl with a few tablespoons of the accumulated liquid and shred with two forks.
  4. Combine the ingredients for the barbecue sauce into a small pot and cook on medium heat for 5 minutes. Pour the sauce over the pulled pork and mix.
  5. In a large bowl, toss all the ingredients for the coleslaw together and set aside for 10 minutes to soften.
  6. Slice up the buns, top with some pulled pork and coleslaw and serve.

 

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