If you never want your guests to leave then you should make them these amazing pulled pork sliders. I originally made this for a few friends for the Super Bowl and it was a huge hit. Cooking the pork itself requires very little hands on time so there’s lots of time to make the barbecue sauce and coleslaw, or if you wanted to serve it earlier in the day you could also cook it overnight. It’s really the perfect combination of buttery potato rolls, tender pulled pork, sweet barbecue sauce and tangy coleslaw. You won’t regret taking the time to make these delicious pulled pork sliders!
Total time: 7 hours
Get out your slow-cooker.
Mix 1 tbs of the brown sugar with the paprika, mustard powder, ground cumin, salt and pepper together in a small bowl.
Rub the spice blend all over the pork and set aside.
Heat a pan on medium heat then add the vegetable oil. Brown the pork roast on all sides for approximately 5 minutes. Once the pork is browned remove it from the pan and set aside on a plate.
Whisk 3/4 cup of water into any drippings left in the pan. Add that water to the slow cooker along with the remaining 2 tbs of brown sugar, tomato paste and 2 more cups of water.
Place the pork roast in the slow cooker and cook on high for 6 hours or until the meat is tender and easily shredded.
Once the meat is cooked remove it from the slow-cooker and set aside. Pour the liquid from the slow-cooker into a saucepan and boil for about 10 minutes or until reduced by half. Return the pork to the slow-cooker with 1 cup of the cooking liquid and season with salt if necessary. Stir in 1 cup of Honey Garlic Barbecue Sauce and serve on Potato Rolls with coleslaw.
*The original recipe calls to cook the pork for 8 hours on low; however, the first time I made it this way it was not easily shredded after 8 hours and I ended up cooking it longer. The next time I made it I cooked it on high for 6 hours with much better results.
Pork recipe sourced from Foodnetwork.com.