Pot lucks, in my opinion, are an amazing concept. You have a smorgasbord of dishes that everyone makes well and you can take a sample of everything. I really do love a smorgasbord – besides the name being fun to say – the concept of picking at a bunch of different snacks is my ideal. Snacks aside, the cost (and the work) of the get together is spread out amongst everyone and you can spend the afternoon hanging out and catching up rather than sweating over the stove and doing dishes. Well, I suppose pot lucks are a lot less fun if your friends are lousy cooks. Maybe you need to pick better friends. Kidding.
These pulled pork sliders are my absolute favorite for a pot luck. Small enough to still be appetizer size and huge on flavor, these are incredibly easy to make and you will still have room to try a few other things. All you need is a Dutch oven or a crock pot, a knife, some forks and a few ingredients. This is also a great ‘make ahead’ dish. The coleslaw is actually much better if allowed to sit overnight, so you might as well make everything right? The pulled pork can cook overnight in the crock pot so the day of you just need to shred it and dress it. Then you can focus on more important things, like what you’re going to drink.
Besides the flavorful, tender pork, the zesty barbecue sauce and the creamy coleslaw…the apples and potato rolls are what really do me in for this dish. The potato rolls, just slightly sweet and oh so soft, will soak up a bit of the juices from the pork without completely falling apart. The crunchy, tart, yet sweet flavor of the granny smith apples are surprising but well received with the creaminess of the coleslaw. Drooling yet? I am and Charlie Brown certainly is. Here’s what you’ll need to make your own mini bites of barbecue heaven.
Pulled Pork Sliders
Delicious and easy to make pulled pork is sure to win over your most devout BBQ friends!
Recipe type: Appetizer, Entree
Serves: 24 sliders
- 1 3-lb picnic roast
- 5 tablespoons canola oil, for searing
- 3 tablespoons rub or seasoning of choice
- 1 can of beer (something to the effect of Budweiser)
- ½ cup pan juices
- ¾ cup Barbecue Sauce
- 1 16-ounce package tri-color coleslaw
- 1¼ cup Newman's Own poppy seed dressing
- 1 granny smith apple, cut into matchstick slices
- 1 package 24-pack party potato rolls (such as Martin's)
For the Pork:
- Rub the pork with spice rub or seasonings of choice
- Heat a dutch oven, or deep sided skillet, over high heat. Add canola oil. Sear the pork on all sides until browned - about 8 to 10 minutes
- Transfer to a crock pot, add the beer and cook on low for 8 hours. If using a dutch oven only, lower the heat as low as possible, letting the pan cool off before adding the beer. Add water if more liquid is needed.
- Once pork is cooked, transfer to a cutting board. Remove any large pieces of fat and discard. Using two large forks or tongs, shred the meat - this should happen easily after the low and slow cooking process.
- In a large bowl, add the shredded pork meat, pan juices from the crock pot, and the barbecue sauce and toss to combine.
For the Coleslaw:
- In a large bowl or sealable plastic bag, add the coleslaw and dressing and mix thoroughly so all of the coleslaw is coated.
- Let sit for a few hours, overnight is best.
- Toast the rolls in the oven or toaster oven for 5 to 7 minutes until slightly browned.
- On a bun, layer ⅓ cup pulled pork, 3 tablespoons coleslaw and 4-5 pieces of the matchstick apples pieces.
If you don't have a rub on hand, you can make one with salt, black pepper, cayenne, chili powder, paprika, a little cumin, mustard powder, brown sugar and turbinado sugar. Not sure on the quantities? Add a little at a time and taste it as you go!