Saints Vs Colts Pulled Pork Sliders
From sas 14 years agoIngredients
- 1 medium onion, chopped shopping list
- 1/2 cup(s) ketchup shopping list
- 1/3 cup(s) cider vinegar shopping list
- 1/4 cup(s) packed brown sugar1/4 cup(s) tomato paste shopping list
- 4 tablespoon(s) sweet paprika shopping list
- 4tablespoon(s) worcestershire sauce shopping list
- 4tablespoon(s) yellow mustard shopping list
- 3 teaspoon(s) salt shopping list
- 3 teaspoon(s) ground black pepper shopping list
- 6 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces shopping list
- 25 soft sandwich buns or ciabatta rolls, warmed shopping list
- * hot sauce (optional) shopping list
How to make it
- In a 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
- Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
- With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
- While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
- Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with hot sauce if you like.
- Serve with Cole Slaw: Cole Slaw Southern Style This is the best slaw I have ever had.
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