Spicy pork, creamy slaw, and buttered buns, oh my! BBQ season is here and this dish will have you wanting to ditch the grill and slow cook everything all summer!
EASY & CHEESY Slow Cooker Pulled Pork Sliders
CHEESY PULLED PORK SLIDERS
Yields: 24 sandwiches, 3 per serving
Prep time: 20 minutes
Total time: 8 hours and 20 minutes
Sprinkle pork butt with salt, pepper and cumin. Rub all over and set aside. In the base of the slow cooker, add orange juice, lime juice, cilantro, garlic and red onion. Place pork over onions. Let cook for 8 hours on low.
Oven: Preheat oven to 300 degrees. Place all ingredients in roasting pan. Cover with aluminum foil. Let cook for 4 to 6 hours, until tender and pork is shred-able.
Electric pressure cooker: Place all ingredients into inner pot of pressure cooker. Lock lid and turn steam value to lock. Hit meat/stew button for 45 minutes on high pressure. Let natural release for 15 minutes. Remove pork and shred.
Turn heat on slow cooker to high. Remove pork to cutting board and shred. Discard contents of pot, reserving 1/3 cup of cooking liquid. Add pork back into slow cooker and stir in BBQ sauce. Let pork get warm, about 5 to 7 minutes. Set aside.
In a small sauce pan, melt butter. Add garlic and parsley, sauté for 1 minute. Set aside.
Preheat oven to 450 degrees. Remove both 12-packs of Hawaiian rolls from packaging. Place on a cutting board and cut through each bread loaf lengthwise, leaving the rolls attached. Place bottoms of the Hawaiian bread loafs on sheet trays. Cover with shredded pork (make sure to cover all bread). Sprinkle each loaf with 1 cup of cheese. Place top part of rolls on the cheese. Brush roll tops with parsley butter. Place in oven for 5 to 7 minutes until cheese is melted and bread is golden brown.
Place on platter to serve!
EASY COLESLAW WITH APPLES AND GREEN ONIONS
In a large bowl, add mayo, sugar, rice wine vinegar, celery salt, salt and pepper. Whisk until combined. If dressing is thick, add 1 tbsp of water at a time, until dressing drips from whisk. Add coleslaw mix, green onions, apple and cilantro and toss until coated.
Can make ahead of time and let sit in refrigerator until ready to serve.