Pulled pork is one of life's great joys. It's meat-lovers meat. Now, goodness knows I'd never look anything but favorably on anyone who takes their food seriously, but boy, there are people out there who take their pulled pork very, very seriously. From the age of the pig to the heat of the coals and the phase of the moon (okay, not that one), or the precise amount of vinegar to molasses -- it's all about perfection. They have my full respect.
But in real life, we can't all give over an entire weekend to slow-roasting a hunk of meat, but does that mean we must go without it's superlative, sweet and smoky joy? Not on my watch. This awesome recipe is a sure keeper.
Slow Cooker Pulled pork sliders with spicy slaw
6-8
25 minutes
4 hours 30 minutes
4 hours 55 minutes
3 tablespoons apple cider vinegar
1 cup ketchup
¼ cup dark brown
3 tablespoons tomato paste
2 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 teaspoon cumin
2 teaspoon coriander
1 tablespoon chili powder
2 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon pepper
2 pounds pork shoulder (or porky butt it's the same thing) cut into large chunks
1 24 pack Hawaiian rolls or any mini buns
spicy slaw:
3 cups cabbage thinly sliced
2 tablespoons crystal hot sauce (or your favorite)
¼ cup mayonnaise
1 teaspoon sugar
1 tablespoon parsley finely chopped
¼ teaspoon salt
¼ teaspoon pepper
In a 6-quart slow cooker, add in apple cider vinegar, ketchup, brown sugar, tomato paste, Worcestershire sauce, mustard, cumin, coriander, chili powder, thyme, salt and pepper. Whisk together, being sure the tomato paste is fully incorporated.
Add in pork, and mix well, coating each peach of pork.
Cook on high for 4½ hours or on low for 8 hours.
Shred with 2 forks, salt to taste if needed.
To make spicy slaw:
In medium sized bowl, add in cabbage, hot sauce, mayonnaise, sugar, parsley, salt and pepper. Mix well.
Toast buns if desired. Add meat topped with slaw to bottom bun. Finish with tops and serve.
Tip: Take your sliders to the next level by adding your favorite cheese. Put cheese on top of meat; place in oven to melt, and then top with slaw!
