Thursday, January 31, 2013

Slow Cooker BBQ Pulled Pork Sliders










There's something about sliders that people love. Maybe it's because they are so filling even though they are small, or because they are usually served at parties. Whatever the reason, people flock to them, especially pork sliders. Here's a recipe you can make for your next party or surprise your family on a week night. Plus, it's an excuse to use your slow cooker (as if you need one). You won't be disappointed!

Serves 6-8 people. Recipe can be easily doubled.

Ingredients:
1.5 - 2 pound boneless pork tenderloin
16 oz of tomato sauce
1 tablespoon of tomato paste
3 teaspoons of paprika
2 teaspoons of cumin
2 tablespoons of brown sugar
1 teaspoon of mustard powder
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1  large onion, chopped
2 cloves of garlic, minced
1 tablespoon of white wine, red wine or champagne vinegar
1 teaspoon of salt
1 teaspoon of pepper
8 oz can of Coca Cola or Pepsi
1 tablespoon of Worcestershire sauce
1 tablespoon of olive oil
1 cup of white wine or cooking wine
Bread rolls or baguette 
1/2 head of cabbage
1 lemon

Kitchen Essentials:
Slower Cooker
Stove
Saute pan
Medium pot
Whisk
Wooden spoon
Kitchen tongs
Knife
Cutting board
2 forks
Measuring cups
Measuring spoons
Bowl
Wine opener

Prep:
Chop onions and finely mince garlic. Set aside. We bought our pork tenderloin already cut into large chunks, but if you bought a whole tenderloin cut it at this time. Season the pork with salt and pepper. Finely slice the cabbage and place in a bowl.  Pour the juice of a lemon over the cabbage and season with salt and pepper. Store in the fridge for later.

Directions:
First step is making the BBQ sauce that the pork will slowly cook and marinate in. In the slow cooker, add the tomato sauce, tomato paste, paprika, cumin, mustard powder, brown sugar, onion powder, garlic powder, the can of soda, Worcestershire and the vinegar. Whisk well so that all ingredients are combined and free of clumps.

Add the olive oil to a sauté pan over medium heat. Once the oil is hot, begin to brown the pork pieces in small batches, roughly about 2 minutes on each side. Once browned, remove from the sauté pan and place in a bowl. Continue to brown the remaining pork.

Add some more olive oil and add the onions and some more salt and pepper.  Cook over medium heat for about 5 minutes and then add the garlic. Cook the garlic for 1 minute and add the white wine to deglaze the pan. Using a whisk, slowly whisk the mixture to remove all the little pieces and drippings of the pork that stuck to the pan. THIS IS LOADED WITH FLAVOR!

Carefully pour the onion, garlic and wine mixture to the slow cooker. Then add the pork and all juices it released in the bowl to the slow cooker.  Give it one good mix and set your slower cooker to cook on low for 9 to 10 hours.

After 9-10 hours, remove the pork from the slow cooker and place on a cutting board. Using 2 forks, pull on the pork to shred it. The pork should be so tender that this is an easy process. Transfer the sauce from the slower cooker into a medium pot and place over medium heat on the stove. Reduce the sauce in half so that it thickens. The sauce should be thick enough to coat your wooden spoon. Place the shredded pork into the thick BBQ sauce and mix well. Reduce heat to keep warm until you are ready to serve.

To make sliders,  cut your roll of choice in half.  Place about a 2 tablespoonful of the BBQ shredded pork on the roll and top with the shredded cabbage for crunch and color. Enjoy!!

Tip: Before cutting the roll in half make sure the bread lays flat on a surface. If it does not,  cut a little off the bottom to create a flat surface, this prevents your slider from tipping to a side.

1 comment:

  1. What a delightful, charming and inspiring blog! Glad I found you guys! I've had a lot of fun visiting your past Greece trip with pictures and videos. Hope you two enjoy many wonderful years together, filled with exciting & enticing adventures, that will bring you a life time of love and memories to share! Cheers, Melanie

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