You know what the saddest part of fall and winter is?  Less Barbecue.  Smokey, juicy, tender pulled pork with a little spice and a little sweet.  Let’s turn that frown upside down with these super easy, extra tasty Crock Pot Pulled Pork Sliders.

When the weather turns colder, the prospect of hanging out all day in the yard with the smoker or barbecue going is far less appealing.  To feed your need for some smoky sweet meat and allow you to go about your day as you please, I’d like you to meet my kitchen bestie – the crock pot.

Crock Pot or Instant Pot, both will certainly get the trick done.  Whip up some marvelously tender juicy  pulled pork without having to worry about temps or smoke or silly things like pants.

The low and slow method of the crock pot will mimic that of a smoker resulting in fall apart with a fork pulled pork.

Crock Pot Pulled Pork Sliders

Pot Luck Magic

Beyond the Crock Pot Pulled Pork

A sandwich is only as good as what you put on it right?  Beyond the barbecue perfection you’re about to whip up, the accouterments are equally important.

Pre-packaged coleslaw mix slides in for the win when it comes to toppings for your Crock Pot Pulled Pork Sliders.  All ready cut and mixed, we’re going to coat it in slightly sweet Poppy Seed Dressing.  The Newman’s Own brand in always my go-to grab at the store.  It’s tangy, just a touch sweet – definitely not your typical coleslaw.

Our final surprise will be the burst of fresh, crunchy, tart Granny Smith apples.  Cut in matchstick slices, almost hidden along with the colors of the coleslaw, the bright classic apple is going to add a pleasant surprise.

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.

What else are we going to dish up alongside these Crock Pot Pulled Pork Sliders?  This Endless Summer Broccoli Salad is always a must for anytime barbecue sauce is involve.  It’s superbly crunchy and just a touch sweet – I’m constantly disappointed when there aren’y any leftovers.  For a savory dish that’s going to feed the crowd, these Chorizo Pinto Beans from Vintage Kitty are a huge hit.  A touch spicy with real, authentic chorizo and fresh vegetables alongside protein packed pinto beans.  Leftovers are perfect over rice or for nachos on game day!

Crock Pot Pulled Pork Sliders

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★★★★★

5 from 1 reviews

• Author: Lauren
• Prep Time: 20 mins
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 24 sliders
• Category: Appetizer, Entree
• Cuisine: American

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Description

Delicious and easy to make crock pot pulled pork sliders are sure to win over your most devout BBQ friends!

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Ingredients

• 1 3-lb picnic roast
• 5 tablespoons canola oil, for searing
• 3 tablespoons Barbecue Spice Rub or seasoning of choice
• 1 can of beer (something to the effect of Budweiser)
• 1/2 cup pan juices
• 3/4 cup Barbecue Sauce
• 1 16-ounce package tri-color coleslaw
• 1 1/4 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)

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Instructions

For the Pork:

1. Rub the pork with spice rub or seasonings of choice
2. 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
3. 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.
4. 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.
5. In a large bowl, add the shredded pork meat, 1/2 cup of pan juices from the crock pot, and the barbecue sauce.  Toss to combine.

For the Coleslaw:

1. In a large bowl or sealable plastic bag, add the coleslaw and dressing and mix thoroughly so all of the coleslaw is coated.
2. Let sit for a few hours, overnight is best.

To assemble:

1. Toast the rolls in the oven or toaster oven for 5 to 7 minutes until slightly browned.
2. On a bun, layer 1/3 cup pulled pork, 3 tablespoons coleslaw and 4-5 pieces of the matchstick apples pieces.

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