Slow Cooker Pulled Pork Sliders

The slider is the perfect dish for your Super Bowl menu. It’s small enough to classify as an appetizer, but with several on a plate, they make the perfect entree. Most importantly, you can easily eat a slider with one hand while standing up. Looking for a slider that will easily feed your Super Bowl crowd and not leave you in the kitchen all game? Try this slow cooker pulled pork slider topped with Blood Orange Bourbon Barbecue Sauce and Weekend Slaw with bacon.

Here is the recipe Sally made

Pulled pork sliders can be geared towards the team you are cheering for. Pulling for the Denver Broncos? Top yours with bacon weekend slaw and Blood Orange Bourbon Barbecue Sauce. If you are a Seattle Seahawks fan, top yours with Chimichurri or Creamy Pesto Dressing.

Slow Cooker Pulled Pork Sliders

Slow Cooker Pulled Pork ( recipe below)

Weekend Slaw

1/2 pound thick cut Applewood bacon, cooked and drained on paper towels

Blood Orange Bourbon BBQ Sauce

Slider Rolls

1. Cut or chop the cooked bacon into bite sized pieces. Add to the weekend slaw and stir until well mixed. Use immediately or refrigerate for up to 24 hours.

2. For each slider use 1/4 cup of pulled pork mixed with 1 Tablespoon of the Blood Orange Bourbon BBQ Sauce. Put pork on a slider roll. Top the pork with 1 heaping Tablespoon of the Bacon Weekend Slaw. Serve.

 

Slow Cooker Pulled Pork

This pork shoulder is seasoned just enough to let the delicious natural pork flavors come through. You can start the shoulder the night before or early in the day and keep warm until you are ready to pull. Top with your favorite barbecue sauce or any other sauce that you would use on pork tenderloin.  When using a large shoulder, you will most likely have leftovers that you can freeze or use in Smoky Barbecue and Cheddar Egg Rolls

1 large pork shoulder 8-9 pounds (Boston Butt)

2 Tablespoons salt

1 Tablespoons freshly ground black pepper

1 1/2 cup chicken stock

1/4 cup apple cider vinegar

2 Tablespoons fresh squeezed lemon juice

1 teaspoon red pepper flakes

Large Slow Cooker

 

1. Remove the pork shoulder from its packaging. Pat pork dry with paper towels.

Leave the fat cap intact. Season all sides of the pork with the salt and pepper.

2.Put the pork into the cooking vessel of the slow cooker, fat cap side up. In a medium bowl add the chicken stock, vinegar, lemon juice and red pepper flakes. Stir to blend. Pour the chicken and vinegar mixture over the pork. Some of the red pepper flakes will stay on the top of the pork. Cover pork with the lid of the slow cooker.

3. Cook the pork on LOW heat for 12 hours. Cook on WARM for an additional 2 hours. Pork can be kept on warm up to 4 hours before pulling. When ready to pull, remove the pork from the slow cooker and cool  in a shallow pan for 15 minutes. Remove the fat cap. Remove the shoulder bone. Using your hands or 2 forks, pull the meat into bite sized pieces. You may further  chop pieces with a knife if desired. Serve with BBQ sauce.

Recipe ©Sally James Mathis Photography ©Taylor Mathis

Here is more on the picture Taylor took.

Here is a set shot for the slider picture. My light source was positioned in the top left side of the sliders, creating a side/backlit lighting pattern. I used a white fill card on the right side to fill in the shadows.