Slow Cooker Bbq Pulled Pork Sliders With Slaw Food

EASY SLOW COOKER PULLED PORK SLIDERS

Steps:

• Trim any excess visible fat from pork. Rub all over with spice rub.
• Place in slow cooker. Add apple cider vinegar and cook on low setting 6-8 hours.
• While pork is cooking, prepare coleslaw. Pour coleslaw mix into a large bowl. Pour dressing over slaw mix and toss well to coat. Refrigerate until ready to use.
• Once pork is tender enough that it shreds easily, use two forks (or your stand mixer) to shred pork into bite-sized pieces.
• Stir in barbecue sauce and keep on warm setting until ready to serve.
• To assemble sliders, place shredded pork on slider buns. Top with coleslaw, pickles, onions, and more sauce as desired. Enjoy!

ELAINA - THE RISING SPOON

Steps:

• Place the slider buns on the middle rack of your oven and set it to 375 degrees (no need to preheat). Set a timer for 3-5 minutes and remove the rolls when they're lightly toasted to your liking.
• Meanwhile, place the coleslaw on the counter to take the chill off, then melt the butter and set aside. Combine the barbecue sauce and cooking juices (optional) in a small saucepan set over medium heat. Cook for 2-3 minutes or until warmed through.
• Measure the pulled pork into a mixing bowl, add the warmed barbecue sauce and stir until all the meat is coated.
• Assemble each slider as followers: Place a heaping 1/4 cup of the pulled pork onto the bottom of the roll. Top with extra barbecue sauce (I use 1 tablespoon per slider) then 2-3 tablespoons of coleslaw. Place the top slider roll over the slaw and brush with melted butter.
• If desired, stick a large toothpick into the middle of each slider so they're easier to hold (ideal for party appetizers). Serve immediately while warm and store any leftovers in a sealed container in the fridge. Eat the leftovers within 2-3 days so the bread doesn't get soggy or hard.

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW

Steps:

• For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
• Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
• For the pulled pork: Preheat the oven to 275 degrees F.
• Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
• Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
• If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
• For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
• Serve the pulled pork on buns topped with coleslaw.

SLOW COOKER TEXAS PULLED PORK

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

SLOW COOKER BBQ PULLED PORK

Steps:

• In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
• Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
• Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.