• Original Creations

    BBQ Pulled Pork Sliders with Pickled Red Onions

    March 12, 2018 /

    Pulled pork is something we all love to eat, but seldom love to make. The main reason? Time. We never seem to have enough of it. 

    In order to get that perfect, “fall off the bone” consistency, you have to be patient.

    Between busy work schedules, running errands, and the many other obligations filling our schedules, it is more attainable to whip up a quick meal than to plan the day around what you’re serving for dinner..but what if we looked at it from a different angle? 

    While pulled pork does take time to cook, it is quite easy to prepare, and low maintenance. Once it goes into an oven or slow cooker, it’ll go for several hours with no attention necessary, but the real up-side of this particular item is that it truly is the dish that “keeps on giving.” Even a small pork shoulder will yield a sizable final product, which can be used for many different dishes throughout the week, thus- saving you time (and money) in the long run. 

    Although today’s post is focused on sliders in specific, there are several ways to repurpose the leftovers so you can be sure nothing goes to waste! Grilled cheeses, sandwiches, enchiladas, quesadillas, tacos, & flatbreads are just a handful of ways you can incorporate the pulled pork leftovers into yet another delicious meal. 

    So let’s get back to the sliders, shall we? These make for the perfect “small bite” hors d’oeuvres when having company over and I assure you they will smell them before they see them. The sweet and smoky BBQ pork will fill any room with a heavenly aroma and immediately get the taste buds tingling. Top the pork with a handful of tangy pickled red onions, serve on miniature hawaiian buns, and you’ve got yourself a delicious appetizer all of your guests (and you) will love!

    BBQ Pulled Pork Sliders with Pickled Red Onions
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    SLOW COOKER BBQ PORK
    1. 1 Pork Shoulder (Bone In, 3-5lbs)
    2. 1 Bottle of your Favorite BBQ Sauce
    3. 1 Cup Coca Cola or Dr. Pepper Soda
    4. 1/2 Cup Water (or more if needed to fully submerge the pork)
    DRY RUB FOR PORK
    1. 1/4 Cup Brown Sugar
    2. 1 Tsp Kosher Salt
    3. 1 Tsp Course Ground Black Pepper
    4. 1 Tsp Garlic Powder
    5. 1 Tsp Onion Powder
    6. 2 Tsp Paprika
    PICKLED RED ONIONS
    1. Sliced Red Onion (1)
    2. 1 Tsp Kosher Salt
    3. 1/2 Tsp Whole Black Peppercorns
    4. 2 Tsp Granulated Sugar
    5. 1/2 Cup Apple Cider Vinegar
    6. 1/4 Cup Grenadine
    7. 1/2 Cup Water
    SLIDERS
    1. Miniature Kings Hawaiian Buns (12)
    2. Gherkin Pickles (for topping)
    3. Skewers (to assemble sliders)
    SLOW COOKER BBQ PORK
    1. Combine dry rub ingredients together well. Coat pork shoulder with dry rub on all sides and place into the slow cooker. To the slow cooker, add in BBQ sauce, cola, and water until the pork is covered completely. Set to low and cook for 9-12 hours until it reaches the desired tenderness. Remove bone(s) and any excess fat. Shred with a fork and toss back into cooking liquid to absorb the juices. Remove the pulled pork and drizzle with a bit more of the cooking liquid. Set aside.
    PICKLED RED ONIONS
    1. Add Apple Cider Vinegar, Grenadine, water, sugar, peppercorns, & salt to a small pot and bring to a boil. Add onions and cook for 1-2 minutes to soften. Remove from heat and pour directly into a tightly sealed container and refrigerate for several hours or overnight (stays good for several weeks in the refrigerator)
    SLIDERS
    1. Halve the slider buns and place bottoms onto serving platter. Top with the pulled pork and pickled red onions. Place the top half of the slider bun onto the onions and skewer the sandwich with the gherkin pickle. Serve room temperature.
    Notes
    1. For the pork, I find that "bone-in" pork shoulder, tends to work better than the boneless. It helps to tenderize the pork and further enhances the flavor.
    2. Some people like to remove excess fat before the cooking process, however, I find that it helps to maintain tenderness, adds flavor, and is easy to remove later, so I say..leave it!
    3. If you can not find Hawaiian buns, miniature brioche or potato rolls also work as good substitutes, although I find that the soft texture and buttery flavor of the Hawaiian buns work the best for this recipe.
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