BBQ Pulled Pork Sliders

BBQ Pulled Pork Sliders

Prep: 30 minutes

Slow cook: 9 to 10 hours (low) or 4 ½ to 5 hours (high) + 1 hour (low)


1 kg boneless pork shoulder roast

1 cup chopped onion

¾ cup chopped green sweet pepper

1 tsp dried thyme, crushed

½ tsp dried rosemary, crushed

½ cup chicken broth

1 cup balsamic vinegar

¾ cup tomato sauce

1/3 cup packed brown sugar

¼ cup honey

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

½ tsp ground black pepper

¼ tsp salt

1 clove garlic, minced

20 cocktail-size burger buns, split and tasted

5 cups coleslaw

1 ¼ dill pickles, coarsely chopped


  1. Trim fat from the meat. If necessary, cut meat into pieces to fit them into a slow cooker. Now, in the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary and then pour broth over meat.
  2. Cover and cook on low heat for 9 to 10 hours or on high heat setting for 4 ½ to 5 hours.
  3. Meanwhile, for barbecue sauce, in medium saucepan, combine vinegar, tomato sauce, brown sugar, honey, Worcestershire sauce, mustard, black pepper, salt and garlic. Bring to a boil; reduce the heat. Simmer, uncovered, for 20 to 25 minutes stirring occasionally.
  4. Transfer the mat to a cutting board. Using two forks pull the meat apart into shreds; discard fat. Strain vegetable mixture, discarding liquid. Return meat and strained vegetables to cooker and stir in barbecue sauce. Turn the cooker to low-heat setting. Cover and cook for 1 hour.


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