This week is Super Bowl week, so we are going to forget all the things I usually talk about like eating healthy and eating your vegetables. Instead, we are going to talk about a recipe that is sure to be a hit when you bring it to your neighborhood Super Bowl party - pulled pork sliders!!!
This recipe requires a slow cooker, but if you have one in your kitchen, then this is a fairly hassle-free recipe. The coleslaw takes a bit of work because you have to cut the vegetables, but the pulled pork basically cooks itself - all you need to worry about is seasoning.
Cooking in a slow cooker takes a lot of time, but zero oversight. I recommend putting all the ingredients together in a slow cooker before going to bed and letting it cook overnight. You'll wake up to a house smelling gloriously of spicy pulled pork. Yum!
Makes about 20 sliders.
- 2.5 lbs. pork shoulder
- 1/2 tsp. cinnamon
- 1/2 tsp. cumin
- 1 tbsp. cayenne pepper
- 1 tbsp. salt
- 1 tbsp. brown sugar
- 1 yellow onion, chopped
- 2 garlic cloves, roughly chopped
- 1 can dark beer
- 1 tbsp. cider vinegar
- barbecue sauce
- slider buns
- jalapeno coleslaw (see recipe below)
Chop your onion and garlic and place them in the bottom of a slower cooker.
Mix together the salt, cumin, cayenne, brown sugar, salt, and cinnamon. Remove the excess fat from your pork shoulder and cut the pork shoulder into large chunks, about 3 inches wide. Rub the spices onto the pork pieces (or just drop the pork pieces into your spice bowl to get the pork nice and covered). Place the prok on top of the onions and garlic in the slow cooker.
Pour a can of beer into the slow cooker and set it for 8-10 hours (I cooked my pulled pork overnight and set the timer for 10 hours). When the pork is cooked, remove it from the slow cooker and place it on a chopping board. Drain the slow cooker and toss the onions and garlic.
With two forks shred the pork into pieces. Once shredded, add the pork back into the slow cooker and mix it with some barbecue sauce (as much as you desire!). Serve the pulled pork on a slider bun with jalapeno coleslaw.
- 1 small head of white cabbage, thinly sliced
- 1 small head of purple cabbage, thinly sliced (about 1.5 lb. cabbage all together)
- 2 medium carrots
- 2 medium-sized jalapenos, thinly sliced
- 1/2 red onion, thinly sliced
- 3/4 c. mayonnaise
- 3 tbsp. apple cider vinegar
- 2 tbsp. olive oil
- 1 tsp. salt
- black pepper to taste
Rinse your cabbage and remove the outer leaves. Taking a sharp knife, quarter your cabbage. Thinly slice the each quarter, horizontally and place the cabbage in a bowl. Peel the carrots and julienne them into thin, 1.5 inch pieces. Thinly slice half of a red onion. Seed and thinly slice the jalapenos. Place the carrots, red onion, and jalapenos in the bowl with the cabbage.
In a small bowl, whisk together the apple cider vinegar, olive oil, salt, pepper, and mayonnaise until the mixture comes together. Add the mayonnaise mixture to the vegetables and toss all the ingredients together.
Let the cole slaw sit 30 minutes in the fridge before serving as a side or on top of sliders.