Slow Cooker Pork Barbecue Sliders are a low fuss way to make game day delicious!
These Slow Cooker Pork Barbecue Sliders are smoky and sweet with a barbecue sauce made from the pork drippings. To make them extra special, the sliders are topped with a fresh slaw made from bok choy and carrots.
Come Sunday I’m pretty sure some of us will be watching football and some of us will be watching the commercials- but all of us will be eating! Game day food calls for delicious, sloppy food. The kind that oozes down your face and hands while your eyes are glued to the TV. The type of sticky, juicy food that makes you lick your fingers like a kid…so make sure you’ve got plenty of napkins ready for these delicious pork sliders!
A while back I made these awesome Rosemary Sweet Potato Rolls. They are so soft and sweet with a hint of rosemary. I just KNEW that they would make awesome pork slider buns! So I had to make a pork barbecue recipe to go with them. And just in time for the big game day (you know the #BigGame I can’t say by name because I’ll get sued).
My hunch was spot on! The rosemary in the rolls goes perfectly with the smoky spices like ancho powder, smoked paprika and Thai chiles. But what I really love is how a good soft roll sops up all the sauce.
This particular sauce is made from scratch with just four ingredients: the juices from the pork, diced tomatoes, bourbon (boozy #eeeeeats!) and a bit more brown sugar. So easy and none of that delicious pork broth goes to waste.
Finally, a simple homemade slaw tops these bad boys. I went with bok choy leaves instead of cabbage because its so bright and green, but also because its softer. So this slaw is a little more malleable than a traditional slaw. I know that sounds like nonsense but really, this slaw squishes out of the bun a little less than the crunchier stuff… but don’t get me wrong, these are still messy sliders… because it’s game day and you we wouldn’t want it any other way, right?
Not only is this recipe made with a slow cooker, the pork can be made a day or two in advance.
- 6 lb pork shoulder
- 4 dried Thai chiles
- 1/2 cup dark brown sugar
- 2 tablespoons kosher salt
- 2 teaspoons ancho chili powder
- 4 teaspoons smoked paprika
- 4 teaspoons garlic powder
- 1/2 cup Dijon mustard
- 2 tablespoons dried minced onion
- pork drippings, fat removed
- 2 cups canned diced tomatoes
- 1/4 cup bourbon
- 2 tablespoons dark brown sugar
- 4 cups bok choy leaves, thinly sliced
- 4 cups carrots, grated
- 1/2 cup mayo
- 4 teaspoons sugar
- 4 teaspoons white wine vinegar
- salt and pepper, to taste
Remove the fat back from the pork shoulder.
In a small bowl, crush the dried chiles and mix with dark brown sugar, salt, ancho powder, paprika, garlic powder, dijon and minced onion.
Cover the pork shoulder in the paste and place in a slow cooker on low.
Cook until pork is falling from the bone, about 6-8 hours.
Remove pork, leaving behind the bones and juices.
Skim off fat (or refrigerate overnight to make it easier to remove) and remove bone.
Add diced tomatoes, bourbon and brown sugar to pork broth and bring to a simmer.
Cook until tomatoes break down and sauce thickens.
Shred pork and toss in sauce.
Season with salt and pepper to taste.
In a bowl, whisk together mayo, sugar and vinegar and let stand for five minutes to let sugar dissolve.
Toss bok choy and carrots with dressing and season with salt and pepper to taste.
Serve pork on Rosemary Sweet Potato Rolls and top with slaw,
Recipe yields about 4 pounds of pulled pork.
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