Skip to main content

Best damn pulled pork sliders

There are few things I love more than BBQ. I am the bbq master in my house. My husband, bless his heart, is a great cook, but he is rarely allowed in my kitchen, let alone near the grill. I'm a control freak. I like things the way I like them, and that is that. Don't feel sorry for him. He has gained 30 lbs in the 3 years we have been together. He is WELL fed.

The one thing I love just as much as my grill is my Crock Pot. I have two regular sized crocks and a mini one for dips and such. I love the heck out of those things! I make a lot of roasts in my crock pot. My favorite is pork. I love how the low and slow cooking makes the meat happy, and it just falls apart.

I thought I would share my recipe, because it was so damn good.




1 - 4lb pork shoulder roast
1 tsp black pepper
1/2c Apple cider vinegar
1c good quality apple juice or cider
1 bottle darker beer (I used Newcastle)
1 tsp liquid smoke
1 bottle BBQ sauce
1 large, or 2 small onions, sliced thinly

Place sliced onions in the bottom of the crock pot, then place the roast over the top. Sprinkle the top of the roast liberally with the black pepper. Pour the apple juice/cider, liquid smoke, vinegar & beer over the roast.


Set your crock pot to low and cook for 8-10 hours.


When the meat is done, it should shred with no problem. Remove the roast from the pot and shred. Reserve juice and set aside. Put meat and onions back in the crock pot and turn to high.


Add a bit of the juice and enough barbecue sauce to coat the meat. Let cook on high for another 30-45 minutes, checking occasionally. I served my sliders on mini Hawaiian rolls, but you can use any type of rolls you like.



Comments

Popular posts from this blog

Grandma's Stuffed Cabbage

I really have no idea where this recipe came from, as we're Italian, and its really not an Italian dish. If you do searches online, you will come up with Hungarian and Polish backgrounds. My grandfather's sister married a man of Hungarian descent. It could have come from there. However, my grandmother used to also work for a Jewish caterer. She made life-long friends with the ladies she served with. One in particular happened to be a Holocaust survivor. I remember as a little girl, the old ladies would gather once a month for lunch. I can remember my grandma brought me once and I noticed that one of the ladies had a tattoo on her forearm. This was so strange to me, because I wasn't real familiar with tattoos, and especially ladies with tattoos. (All of that will change as I get older.) I was so curious about this tattoo and like children do, my eyes became fixated on it. She noticed my curiosity and asked me if I knew what it was. "A tattoo!" I exclaimed, so p...

Holy Meat Sauce, Batman!

In my last post, I promised you guys a recipe for the little culinary delights known as meatballs. Grandma is really good at making meatballs. She is also really good at braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian language). Braciole is one of my favorites. Its pretty much just as simple as making a meatball, but I usually save them for special occasions. If you don't know what they are, let me enlighten you. Braciole are basically little roulades made with beef round steak and filled with spices, cheese and a secret center- a hard boiled egg. If you don't really like egg, you can just pick it out at the end, or you can stuff it with something else like a sausage. Ive never stuffed it with a sausage, but what could be bad about stuffing meat with more meat? Nothing. Exactly! So in this post, I will give you the recipe for both, my grandma's meatballs and her recipe for braciole. You ARE  welcome. First, let me introduce you to Grandma Sa...

Chi-Chi-Chi...Chia! (Seeds)

With all the diet fads going around nowadays, its hard to keep up with all of the stuff that is actually good for you. Is it good for me? Is it a super food? Will it give me tons of energy? These are probably some of the questions that float around in your head... no? OK, that's just me then. Lately, with all this GMO Monsanto talk, there is also a rush on super foods. This stuff has been around for a billion years, and now, its just getting the press it deserves. A few years ago, it was quinoa. Pronounced (kin-wa) for those who still don't know how in the hell to say it. For those who have no idea what the heck it is, its a grain like seed, kinda like couscous, but more woody tasting. It originated in the Andean region of Ecuador, Bolivia, Colombia and Peru. It is an excellent source of both fiber and protein. I happen to like quinoa a lot. More foods that top the "OMG you must incorporate it into your diet NOW" list are coconut water, aloe vera, flaxseed, and chi...