BBQ Pulled Pork Sliders with Classic Coleslaw Dressing
Number of Servings: 6
Serving Size: about 5 ounces
Preparation Time: 5 minutes
Equipment Needed: 5-6 quart Crockpot
Suggested drink: ginger beer or ginger ale
Pulled Pork
Ingredients
- 3 ½ – 4 pounds pork shoulder roast
- 12 ounces of your favorite barbecue sauce
- 6 Buns such as hamburger, brioche or potato
Pulled Pork Preparation
Wash and dry the pork roast and place into the crockpot. Pour BBQ sauce over the pork, making sure to cover it completely. Error on the side of too much sauce over not enough. The meat will be drier if it is not completely covered with sauce while cooking. Once you start the cooking process, DO NOT LIFT THE LID.
Set crockpot to low and cook for 8 – 10 hours. Put it on before you go to bed at night. It will make you feel like the cooking fairies came while you were sleeping.
When finished cooking, remove lid and use two large forks to shred the meat while still in the crockpot. If not serving immediately, cover again and put on warm setting.
Spoon warm shredded pork onto buns and serve with chips and/or a green salad. Consider ordering side dishes from one of your local restaurants to show them some support and to make this even easier on you.
Store leftover pork in airtight container in refrigerator.
Classic Coleslaw
Servings: 6-8
Yield: 1 1/3 cups
Dressing Ingredients
- 1 cup high quality mayonnaise
- 2 Tbsp. sugar
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. caraway seeds
- ¼ tsp. fine sea salt
- ¼ tsp. black pepper
Dressing Preparation
Whisk together the mayonnaise, sugar, vinegar, mustard, and caraway seeds in a small bowl. Season to taste with salt and pepper.
Use the dressing the same day, or store it in an air-tight container in the refrigerator for up to 10 days.
Coleslaw Ingredients
- 1 small (1-lb.) green cabbage head
- 1 small (1-lb.) red cabbage head
- 2 large carrots
- 1 small, sweet onion such as Vidalia
- the dressing you prepared
Coleslaw Preparation
Quarter the cabbage heads. With a box grater, shred the cabbage using the large holes. Shred the carrots and onions using the box grater.
Combine the cabbage, carrots, and onions in a mixing bowl. Add enough dressing to evenly coat the vegetables without saturating them. Refrigerate for at least 30 minutes before serving.
Tip
Pork: If you prefer a richer meat flavor, try browning the roast for a couple of minutes on each side before putting it into the crockpot.
Coleslaw: If you prefer a sweeter coleslaw, add sugar to taste. If you prefer a tangy coleslaw, add apple cider vinegar to taste.
Pork Preparation
Wash and dry the pork roast and place into the crockpot. Pour BBQ sauce over the pork, making sure to cover it completely. Error on the side of too much sauce over not enough. The meat will be drier if it is not completely covered with sauce while cooking. Once you start the cooking process, DO NOT LIFT THE LID.
Set crockpot to low and cook for 8 – 10 hours. Put it on before you go to bed at night. It will make you feel like the cooking fairies came while you were sleeping.
When finished cooking, remove lid and use two large forks to shred the meat while still in the crockpot. If not serving immediately, cover again and put on warm setting.
Spoon warm shredded pork onto buns and serve with chips and/or a green salad. Consider ordering side dishes from one of your local restaurants to show them some support and to make this even easier on you.
Store leftover pork in airtight container in refrigerator.
Classic Coleslaw
Servings: 6-8
Yield: 1 1/3 cups
Dressing Ingredients
- 1 cup high quality mayonnaise
- 2 Tbsp. sugar
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. caraway seeds
- ¼ tsp. fine sea salt
- ¼ tsp. black pepper
Dressing Preparation
Whisk together the mayonnaise, sugar, vinegar, mustard, and caraway seeds in a small bowl. Season to taste with salt and pepper.
Use the dressing the same day, or store it in an air-tight container in the refrigerator for up to 10 days.
Coleslaw Ingredients
- 1 small (1-lb.) green cabbage head
- 1 small (1-lb.) red cabbage head
- 2 large carrots
- 1 small, sweet onion such as Vidalia
- the dressing you prepared
Coleslaw Preparation
Quarter the cabbage heads. With a box grater, shred the cabbage using the large holes. Shred the carrots and onions using the box grater.
Combine the cabbage, carrots, and onions in a mixing bowl. Add enough dressing to evenly coat the vegetables without saturating them. Refrigerate for at least 30 minutes before serving.
Tip
Pork: If you prefer a richer meat flavor, try browning the roast for a couple of minutes on each side before putting it into the crockpot.
Coleslaw: If you prefer a sweeter coleslaw, add sugar to taste. If you prefer a tangy coleslaw, add apple cider vinegar to taste.
Shopping List
Bakery / Baking Aisle
- 6-8 Buns such as hamburger, brioche or potato
- White sugar (2 tablespoons)
Butcher
- 3 ½ – 4 pound pork shoulder roast
Condiment Aisle
- 1 bottle BBQ sauce (12 ounces or more)
- I jar Mayonnaise (1 cup)
- Apple cider vinegar (2 tbsp)
- Dijon Mustard (2 tbsp)
Produce
- Green cabbage head, 1 pound
- Red cabbage head, 1 pound
- 2 large carrots
- 1 small Vidalia or sweet Onion
Spices
- Caraway seeds (1 tsp)
- Fine sea salt (1/4 tsp)
- Black pepper (1/4 tsp)