Slow Cooker BBQ Pulled Pork Sliders For Two
Cooked all day, this Slow Cooker BBQ Pulled Pork For Two is fork-tender and is an easy to make game-day favorite!
Servings: 3
Ingredients
- 1 - 1.5 pounds boneless pork butt or pork shoulder, Note: 1 – ⅕ lbs will serve 2-3 people, Use a 3-3.5 lbs if you have more diners (6-8) or want extras to freeze for a weeknight meal.
- Kosher salt and freshly ground pepper
- 2 Tablespoons canola oil
- ½ yellow onion finely chopped
- 1 garlic clove minced
- ¼ cup chicken stock
- 1 cup good-quality store-bought barbecue sauce
- 1 ½ Tablespoons yellow mustard
For the sriracha slaw:
- ¼ small head green cabbage cored and thinly sliced crosswise
- ¼ small red onion very thinly sliced
- 1 small carrot peeled and shredded
- 1 Tablespoon cider vinegar
- ⅓ cup mayonnaise
- 1 to 2 teaspoons sriracha sauce
- Kosher salt and freshly ground pepper
- ½ teaspoon sugar or honey optional
- 4 slider buns split and warmed
- Barbecue sauce for serving I prefer Famous Dave’s Rich and Sassy
Instructions
Season and Sear the Pork.
- Select a cut of pork with a good amount of intramuscular fat and marbling, like pork butt or pork shoulder. Trim the pork of excess fat and cut the meat into equal pieces, about ½ - ¾ lb each. Season generously with salt and pepper.
- In a large, heavy fry pan heat the oil over medium-high heat. Add the pork, try not to crowd the pan. You may need to work in batches. Sear the pork turning as needed, until browned on two sides, about 10 minutes. Transfer the pork to a slow cooker.Cooking for two? SEE THE SECTION: COOKING SMALLER PORTIONS IN A LARGE SLOW COOKER
Make a Flavorful Cooking Liquid.
- Pour off all but 2 Tbs. of the fat in the pan and return the pan to medium-high heat. Add the onion and cook, stirring often, until softened, about 6 minutes. Then add the garlic and cook, stirring until you can smell the garlic, about 30 seconds. Pour in the stock and stir to dislodge the yummy, browned bits from the pan bottom. Season the cooking liquid with salt and pepper, pour over the pork in the slow cooker. If using a smaller oven proof bowl inside the large outer slow-cooker bowl, add the cooking liquid to the small oven proof bowl with the pork. Cover and cook on low for 6 hours.
Make the Sriracha Slaw
- At least 2 hours before serving, make the slaw. Combine the cabbage, onion, and carrot in a large bowl. Sprinkle with the vinegar and toss to coat evenly. Add the mayonnaise and sriracha to taste and mix well. Season with salt and pepper. Taste. If you like more of a vinegar slaw, add ½ teaspoon of vinegar at a time. Too spicy? Like Add ½ teaspoon of sugar or honey. Taste again and adjust seasonings.
- Transfer to a serving bowl, cover and refrigerate until chilled, at least 2 hours or for up to 1 day.
Shred the Pork.
- After cooking on low for 6 hours, the pork should be fork-tender. Use a fork to test doneness. If the pork pulls apart easily it is ready to shred. Transfer the pork to a platter and discard any remaining cooking liquid from the slow cooker. Let the pork cool slightly, then using 2 forks, pull the pork into shreds, removing and discarding any large bits of fat.
- Return the shredded pork to the slow cooker. Add the barbecue sauce and mustard, season with salt and pepper, and stir to mix well. Taste and adjust seasoning. Cook uncovered on the high setting, stirring a few times, until the flavors are well blended, and the sauce has thickened, about 30 minutes. Alternatively, you can cook uncovered on the low setting for 1 hour. Add more BBQ sauce if the pork looks too dry.
- Spoon the pork and its sauce into a serving bowl or use the “warm” setting and serve directly from the cooker. The BBQ pulled pork will keep for up to 4 hours on “warm” in the slow cooker. Offer slider buns to fill with the pork and slaw. Pass additional barbecue sauce.
Notes
Need Side Ideas? BBQ Baked Beans Recipe with Maple and Cranberries and Potato Salad from the deli are great options.
Recipe adapted to serve 2 from Williams Sonoma Everyday Cooking (Weldon Owen 2018).