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Pulled Pork Sliders

Pulled Pork Sliders

This recipe is from Astoria's Katch Brewery & Grill, and it has you brine the pork shoulder for up to three days so that it's extra moist and tender. This sandwich wouldn't be complete without a coleslaw topping, though, and chef Chad Bowser shares his signature recipe for this, too.

Ingredients

For the brine

  • 2 gallons water
  • 2 Cups salt, plus more to taste
  • 1/2 Cup brown sugar
  • 20 cloves garlic
  • 2 bunches thyme
  • 10 bay leaves
  • 4 Cups beer
  • 1 Cup espresso beans
  • One 2-pound pork shoulder, bone-in
  • Barbecue sauce, as needed
  • Black pepper, to taste

For the coleslaw and sliders

  • 1 head red cabbage, shredded
  • 1 Granny Smith apple, julienned
  • 2 Cups mustard greens, julienned
  • 3/4 Cups mayonnaise
  • 1 1/2 Tablespoon white vinegar
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons buttermilk
  • 1/2 Teaspoon celery seed
  • Salt and pepper, to taste
  • Pulled pork
  • Barbecue sauce, as needed
  • Sandwich pickle slices
  • Slider potato buns

Easy Pulled Pork Sliders

“This recipe for Easy Pulled Pork Sliders starts with a simple spice rub, add a bottle of beer, a crock-pot, and let it go for about 8 hours. Easy, simple, delicious” .

Easy Pulled Pork Sliders

What to drink? Well, to be perfectly honest, a beer is great with this dish, if you are into beer. I’m not, so I had it with a Zinfandel (red please not pink) or you could drink a nice soft Merlot.

A printer-friendly recipe card can be found at the bottom of this post

Pulled pork. I love me a good pulled pork sandwich. Put me in a BBQ joint, and that’s one of my favorite things to order.

As a matter of fact, you might just call me a pulled pork expert.

I have found, just like in most things edible, there are many ways to accomplish the end. I mean, really, it’s the fatty shoulder or butt of the pig, cooked slowly in juices, until completely shreddable and edible. So in my mind’s eye, it’s what you put into that cooking of the edible shreddable pork that is going to make all the difference.

Easy Pulled Pork Sliders are the perfect game day food! .

Most of the pulled pork sandwiches that I’ve eaten that were not my favorites were due to overly flavored sauces, too much vinegar, too much bbq sauce, too much…much. Not enough of the lovely pork flavor shined through.

My favorite pulled pork sandwiches are those that have well-flavored meat, with a touch of smoky sauce with a mound of coleslaw on a soft squishy bun.

Hamburgers I want on a toasted bun, always. Pulled pork sandwiches? I like softer buns so I can squish them together to get each flavor of the sandwich in each bite.

The Pork

I start my recipe for Easy Pulled Pork Sliders with a pork butt that’s weighing about 4 pounds before I trim off as much fat as I can from the top of the roast. Cooking in a crockpot helps keep the meat extremely moist so you don’t need but a very fine layer of fat. So trim any visible fat to about 1/4 inch. Then, take a sharp knife and make some shallow slits in the meat, not deep, again, only about 1/4 inch to allow the rub to stick better. Rub the rub all over the meat and then place it into the slow cooker add one bottle of beer, pouring it around, but not over the meat cover and cook on low for 8 hours or so, or high for 6 hours or so.

You know crockpots, an hour here or there hardly makes a difference.

“Don’t have a slow-cooker? No worries, you can cook this in the oven” .

By the time time is up, your roast should be fork-tender.

So remove the roast to a cutting board and take a couple of forks and shred the meat return the shredded meat to the crockpot and the juices still contained within. You shouldn’t have a lot of juice left, only about 1/2 inch in the bottom of the pot – if it’s more then that, remove some of the excess, or better, cook it down, then return the meat. The juice should be plenty flavorful.

I like to just add a bit of BBQ sauce to my meat and toss it together, then add a dab more over the top. Not too much, just enough.

The Slaw:

I mention slaw as a key component in this recipe for Easy Pulled Pork Sliders. That’s because I think slaw is a key component to a proper slider – as you can tell from the above photo – which is a really nice photo of the slaw – but not so much of the pulled pork slider. But I love the crunch of the cabbage and the sweet vinegar addition of the dressing that the slaw adds. If you don’t want the slaw on your slider, well, that’s your choice to make. Serve it on the side, or not at all.

As far as what kind of slaw to use, I use just regular old cole-slaw dressing. You can use a jarred dressing, or make up a batch of your own. I like to mix equal parts low-fat mayo, sour cream, and buttermilk, along with a touch of mustard, a pinch of sugar, some cider vinegar, and oftentimes, a shake or two of celery seeds. I guess I should really write that up, and I will. Someday. Toss that with some shredded cabbage, green and purple makes it pretty, shredded carrot, and call it a day. Or you could if you wanted to spice it up, use my recipe for Coleslaw with Sriracha dressing.

The Sauce:

While I use Lindy’s Favorite BBQ Sauce on my sliders, any bbq sauce will work. So choose your favorite. When not using my own, I like Bullseye Original. While I don’t use it often, as making my own is pretty easy, I do have to think in advance. And sometimes I don’t, so Bullseye to the rescue. The flavor is close to my own, but it does contain a lot more sugar, including the dreaded high-fructose corn syrup, so if you can, make your own.

Some people like to mix their shredded pork with a lot of bbq sauce and then put it on the bun. I like to mix my shredded pork with a little bit of bbq sauce, then add some on just the top. Right below my mound of slaw.

Use your sauce sparingly as the flavor of the pork is so good you don’t want to taste just bbq sauce.

I mean, if you want to just taste bbq sauce – have a glass … J/K… but try not to drown the pulled pork in it.

The Bun:

Throughout this recipe, I have called these Easy Pulled Pork Sliders. But they could also be called Easy Pulled Pork Sandwiches.

As more and more restaurants feature sliders on their menus, I find the buns are getting easier to find in the stores. But not always. So I find that King’s Hawaiian Sweet Rolls which are available practically everywhere, including online, is the perfect foil for holding all this deliciousness.

Whether you end up serving these on small slider-sized buns, or a larger hamburger bun, the method is the same. I warm my bun, add my shredded meat, my sauce, my slaw, close, and consume.

So sit back and enjoy your day, and let these Easy Pulled Pork Sliders practically make themselves.

Fight on! (I mean go team -whichever you choose!)


Why You’ll Love This Recipe

It is the perfect mix of pork with beans! Pork with beans is a classic combination. By topping these perfect pulled pork sliders, you get the best of both worlds.Perfect, tender pulled pork, with the sweet and smokey goodness of Bush’s® Brown Sugar Hickory beans. These sliders help turn bean goodness into meal greatness with Bush’s® Beans!

They are customizable: While I opted for Bush’s® Brown Sugar Hickory Baked Beans, Bush’s® Baked Beans are available in 7 delicious flavours here in Canada, each slow-cooked with a signature blend of spices. This makes these beans perfect for any meal, and more importantly, gives you many options to customize these sliders.

They can be made ahead! The pulled pork can be made in an Instant Pot or a crockpot, and can be made ahead and heated prior to serving. This makes for a great make-ahead meal!

Store-bought shortcuts are welcome! This pulled pork recipe welcomes delicious store-bought ingredients, so making a homemade barbecue sauce is not necessary!


Best way to cook pulled pork (2 recipes)

Both methods turn out juicy, fall-apart tender pork, which makes it actually hard to tell them apart! You get to decide which method works best for you.

1. Slow Cooker Pulled Pork (8 hours low and slow)

2. Instant Pot Pulled Pork (ready in 1 hour)

More GAME DAY RECIPES from Kitchen Girl


Slow Cooker Pulled Pork BBQ Sliders || Perfect for a Party Crowd

Hello friends! Today I am joining a group of bloggers who are all sharing budget friendly recipes. I am always looking for new inspiration and am excited to check out everyone’s recipes today, a huge thanks to Marty for putting this fun idea together. For my budget friendly recipe, I am sharing a yummy slow cooker pulled pork BBQ that I recently made. This recipe is actually from my bestie in Charlotte and she has made it numerous times for us. It is truly the perfect thing to throw in the crockpot and have ready when guests arrive! Always a crowd pleaser and plenty to go around.

It is also a lean version of slow cooker pulled pork BBQ because you use a pork tenderloin as your cut of meat. And lastly- I consider this a budget recipe because while it tastes as good as getting it catered from a BBQ restaurant- it is much cheaper than getting it as take-out. Healthier and less expensive? Win win!

As I mentioned, I made this a few weeks ago for some company and I loved how easy it was to prepare. I also loved how it was cooked and ready when our guests arrived so there was no frantic grilling burgers or burning anything in the oven! (ahem, I tend to get a little distracted when entertaining!) Now I just need to find a delicious home made coleslaw recipe because I did grab a quart from our favorite BBQ chain to serve along this meal.

SLOW COOKER PULLED PORK BBQ RECIPE

Total Time: 7 hours 5 minutes

Serves: 8 (although I always have leftovers because I usually serve lots of sides)

INGREDIENTS || SLOW COOKER PULLED PORK BBQ

  • 2.5 lb boneless pork loin roast, center cut, trimmed of all fat
  • 2 tsp red wine vinegar
  • 2 tsp Hickory liquid smoke
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 cup BBQ Sauce

INSTRUCTIONS || SLOW COOKER PULLED PORK BBQ

  1. Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.
  2. Cover and set to high for 6 hours.
  3. Remove pork and transfer onto a large dish reserve all the liquid into a cup and set aside.
  4. Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ Sauce. (for every 3 oz cooked pork, I used 1 tbsp BBQ Sauce)
  5. Cook on high one more hour.

SERVE THESE SLOW COOKER PULLED PORK BBQ SLIDERS WITH:

  • Slider Buns- I like King’s Hawaiian
  • Cole Slaw
  • Dill Pickles
  • BBQ Sauce
  • Mac & Cheese
  • Baked Beans
  • Potato Chips

Now be sure to hop around and check out all of the other budget friendly recipes below!

Heather @Southern State of Mind shares her Pulled Pork Sliders

Tamara @ CITRINELIVING is sharing her easy & delicious boneless Asian Chicken Thighs

Christy @ Our Southern Home shares her recipe for Homemade Oreo Ice Cream

Rachael @ This Is Our Bliss made the most wonderful Delicious Light Fresh Pasta Salad For Summer

Briana @ Bloom in the Black made these amazing Chocolate Chip Peanut Butter Energy Balls


Slow Roasted Pork with Apple Sauce

Sausage Meatball & Penne Pasta Bake

Autumn Pork Stew


Directions

Pulled Pork: In large resealable bag, combine pork and marinade refrigerate for at least 2 hours or up to 24 hours.

Add pork roast to insert of slow cooker. In separate medium sized bowl, combine broth, chipotles, brown sugar and garlic pour over roast. Cover and cook on Low setting for 6 to 8 hours or High setting for 3 to 4 hours or until meat is tender. (Alternatively, cook pork in Instant Pot: Cover and lock to seal. Pressure-cook on High for about 1 hour or until very tender. Carefully release pressure according to manufacturer’s instructions before removing lid.)

Transfer meat to cutting board let stand for 15 minutes. Shred pork using two forks. Meanwhile, transfer sauce from slow cooker or Instant Pot to saucepan set over high heat. Skim fat from top cook for 10 to 12 minutes or until thickened. Return pork and sauce to slow cooker, tossing well. Set on Warm setting to serve.

Creamy Coleslaw: In large bowl, whisk together mayonnaise, cilantro, lime juice, Adobo seasoning, garlic and honey toss with coleslaw.

Assemble pulled pork and coleslaw in slider buns. Alternatively, serve pulled pork and coleslaw in tortillas to prepare tacos or on a bed of rice.

More Cooking Tips
  1. In a medium pan over medium-high heat, combine ketchup, water, steak seasoning, vinegar, brown sugar, pepper, onion powder, garlic powder, mustard, lemon juice and Worcestershire. Whisk until combined. Simmer barbeque sauce for 15 minutes. Set aside.
  2. Turn slow cooker on low. Add pork, cover with 1 cup of sauce. Cook on low for 8 hours or until tender. Drain pork and shred. Add remaining barbeque sauce and toss. Reserve.
  3. In a large mixing bowl, add green and red cabbage, carrot, onion, lime zest, lime juice, olive oil, salt and pepper to taste. Toss to combine. Reserve.
  4. Open brioche rolls and fill with desired amount of pork and slaw.

TIP: For a crunchier bite, toast the rolls. Double up on the barbeque sauce for another use. It freezes great!

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen


  • 1/4 cup packed dark brown sugar
  • 1/4 cup paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper or crushed red pepper
  • 4 pounds, boneless, pork shoulder
  • 1 extra large onion, diced (about 1 1/2 cups)
  • 2 cups Swanson® Chicken Stock
  • 1 cup ketchup
  • 1/4 cup cider vinegar
  • 1/4 cup molasses
  • 30 Pepperidge Farm® White Slider Buns
  • Serving Suggestion: For a nice balance of flavor and texture, try topping the sliders with coleslaw.

Set the oven to 325°F.  Stir the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne pepper in a medium bowl.  Rub the pork with 1/4 cup brown sugar mixture.  Reserve the remaining brown sugar mixture.

Stir the onion and stock in a roasting pan.  Place the pork in the roasting pan.  Cover the pan tightly with aluminum foil.

Roast for 3 hours or until the pork is fork-tender.  Uncover and let stand for 30 minutes.  Spoon off any fat.  Do not discard the cooking liquid.

Heat the ketchup, vinegar, molasses, reserved brown sugar mixture and 1 cup cooking liquid in a 2-quart saucepan over medium-high heat to a boil.  Reduce the heat to medium-low.  Cook for 25 minutes or until the sauce is slightly thickened, stirring occasionally.

Remove the pork to a cutting board.  Using 2 forks, shred the pork.  Place the shredded pork into a large bowl.  Pour the remaining cooking liquid over the pork.  Add half the sauce and toss to coat (add more sauce if you like until desired consistency).  Divide the pork mixture among the buns.  Serve any remaining sauce on the side.


Cannabis Infused Spicy Espresso Pulled Pork Sliders with Apple Bacon ‘Slaw featuring Gelato Strain Profile by True Terpenes

Pork Shoulder marinated and slow cooked with a spicy espresso rub- served with a crisp Gelato apple bacon coleslaw and a spicy espresso Gelato drizzle atop sweet Hawaiian rolls.

Time: 14 hours (including marinating time)

Yields: 24 sliders

1 3 to 4-pound pork shoulder

1 recipe Spicy Espresso Rub and Gelato Drizzle (below)

1 recipe Gelato Apple Bacon ‘Slaw (below)

2 package Hawaiian rolls (24 rolls total)

a couple tablespoons melted butter to brush rolls.

Pickled jalapeno (optional)

Prepare Spicy Espresso Rub and Gelato Drizzle.

Rub entire (trimmed and cleaned up) pork shoulder thoroughly with about 1/3 of the Spicy Espresso rub, being sure to get into all the nooks and crannies. Set the remaining 2/3 puree to the side to for drizzle. Cover pork butt with plastic and refrigerate overnight (8+ hours).

After pork has marinated for 8+ hours, pull from fridge to let ‘come up to temperature’ or take some of the chill off prior to cooking. Roast pork shoulder in a pan several inches deep, it will render lots of fat (you can crock pot it too if you prefer).

Start with a hot oven, at 425 degrees F, pork uncovered, cooking for about 45 minutes before turning the oven down to 275 degrees F. for the remaining time, about 3 .5 to 4 hours or until pork is fall apart tender. Cover with foil if you are worried about drying out the pork. I brush the pork butt with about half a cup of the Spicy Espresso Drizzle when there is about 1 hour of cook time remaining. *I do not cover mine, I just keep a close eye on it so I can pull it from the oven just when it is tender enough but has not begun to dry out. The Gelato drizzle brushed on prior to it finishing helps ensure moisture content also.

Once, pork is pull apart tender- remove it from the oven and remove pork from roasting pan. Move onto cutting board, sheet pan or casserole dish to cool for about 10 minutes, before using forks to shred. If you prefer, on cutting board with clever or heavy chopping knife, chop pork into pieces.

Serve on butter brushed and toasted sweet Hawaiian rolls, topped with Gelato Apple Bacon ‘Slaw and Spicy Espresso Gelato Drizzle. Serve with some homemade (or store bought) pickled jalapenos and a little Spicy Espresso Gelato Drizzle spread onto the plate for dipping.

Spicy Espresso Rub and Gelato Drizzle

2 tablespoons whole espresso beans

2 large jalapenos peppers, whole

a little olive oil for roasting

1 lime, juice and reserved

Roast above ingredients at 350 degrees F until peppers and onions are golden brown and tender.

Deglaze pan with half the amount of lime juice. Add peppers and onion mixture into blender with remaining lime juice and seasonings below:

1/2 teaspoon ground mustard

1/2 teaspoon ground turmeric

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

Use 2 or 3 tablespoons of olive oil to thin puree. Puree as smooth as possible.

*Rub entire pork shoulder thoroughly with about 1/3 of the Spicy Espresso rub. Set the remaining 2/3 rub to the side for to prepare drizzle. Cover pork butt with plastic and refrigerate overnight (8+ hours). Refer to above instructions for cooking directions.

For Gelato Drizzle:

Cannabis infused olive oil (cannabis infusion optional)

Blend with remaining 2/3 spicy espresso rub: 2 tablespoons cannabis infused olive oil, 1/4 cup olive oil (use a little more if you want it thinner), 1.5 teaspoons honey and 1 drop Gelato terpenes by True Terpenes. Refrigerate Spicy Espresso Gelato Drizzle until pork has about 1.5 hours of remaining cook time. At this time set it on the counter to take off the chill from fridge.

Gelato Apple Bacon ‘Slaw

3 strips bacon, chopped thin

1/2 small apple julienne (matchsticks)

1 medium purple or orange carrot julienne (matchsticks)

about 3/4 to a full head of small/medium cabbage julienne/shredded

2 tablespoons apple cider vinegar

1/2 tablespoon melted bacon fat (from frying bacon)

1 tablespoon spicy espresso drizzle

1/8 teaspoon granulated garlic

1/8 teaspoon granulated onion

2 drops Gelato terpenes by True Terpenes

In sauce pan, fry bacon until crispy. Remove from pan to drain. Sautee shallots until just beginning to develop color. Remove shallots and drain also, reserving any bacon fat in pan for recipe.

Deglaze pan with apple cider vinegar. Mix in garlic, onion, pepper, sugar, spicy espresso drizzle (recipe above) and reserved melted bacon fat. Remove from heat. Stir into mayo, add Gelato terpenes by True Terpenes. Toss with bacon, shallots, carrots, apples and enough cabbage that sauce will coat entire ‘slaw but not be over dressed. Refrigerate until ready to serve.


Slow Cooker Pulled Pork BBQ Sliders || Perfect for a Party Crowd

Hello friends! Today I am joining a group of bloggers who are all sharing budget friendly recipes. I am always looking for new inspiration and am excited to check out everyone’s recipes today, a huge thanks to Marty for putting this fun idea together. For my budget friendly recipe, I am sharing a yummy slow cooker pulled pork BBQ that I recently made. This recipe is actually from my bestie in Charlotte and she has made it numerous times for us. It is truly the perfect thing to throw in the crockpot and have ready when guests arrive! Always a crowd pleaser and plenty to go around.

It is also a lean version of slow cooker pulled pork BBQ because you use a pork tenderloin as your cut of meat. And lastly- I consider this a budget recipe because while it tastes as good as getting it catered from a BBQ restaurant- it is much cheaper than getting it as take-out. Healthier and less expensive? Win win!

As I mentioned, I made this a few weeks ago for some company and I loved how easy it was to prepare. I also loved how it was cooked and ready when our guests arrived so there was no frantic grilling burgers or burning anything in the oven! (ahem, I tend to get a little distracted when entertaining!) Now I just need to find a delicious home made coleslaw recipe because I did grab a quart from our favorite BBQ chain to serve along this meal.

SLOW COOKER PULLED PORK BBQ RECIPE

Total Time: 7 hours 5 minutes

Serves: 8 (although I always have leftovers because I usually serve lots of sides)

INGREDIENTS || SLOW COOKER PULLED PORK BBQ

  • 2.5 lb boneless pork loin roast, center cut, trimmed of all fat
  • 2 tsp red wine vinegar
  • 2 tsp Hickory liquid smoke
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 cup BBQ Sauce

INSTRUCTIONS || SLOW COOKER PULLED PORK BBQ

  1. Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.
  2. Cover and set to high for 6 hours.
  3. Remove pork and transfer onto a large dish reserve all the liquid into a cup and set aside.
  4. Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ Sauce. (for every 3 oz cooked pork, I used 1 tbsp BBQ Sauce)
  5. Cook on high one more hour.

SERVE THESE SLOW COOKER PULLED PORK BBQ SLIDERS WITH:

  • Slider Buns- I like King’s Hawaiian
  • Cole Slaw
  • Dill Pickles
  • BBQ Sauce
  • Mac & Cheese
  • Baked Beans
  • Potato Chips

Now be sure to hop around and check out all of the other budget friendly recipes below!

Heather @Southern State of Mind shares her Pulled Pork Sliders

Tamara @ CITRINELIVING is sharing her easy & delicious boneless Asian Chicken Thighs

Christy @ Our Southern Home shares her recipe for Homemade Oreo Ice Cream

Rachael @ This Is Our Bliss made the most wonderful Delicious Light Fresh Pasta Salad For Summer

Briana @ Bloom in the Black made these amazing Chocolate Chip Peanut Butter Energy Balls