This post is sponsored by KC Masterpiece® and Walmart.
Today on IBC I’m teaching how to make these adorable and delicious Pulled Pork Sliders. Pulled Pork is sort of a staple around these parts. If you’re invited to an outdoor party in the summer, you will probably find pulled pork, beef on wick, or hot Italian sausage (or all three) on the menu.
Why? Well, they are all fairly easy to make (especially in large quantities), and they are packed with flavor. Plus, they fit on a bun, and most people enjoy them. I also think they’re popular because you can slather them with ketchup, mayo, horseradish, or BBQ sauce.
When I was asked by KC Masterpiece® to try out their new BBQ Sauce Mix and Dry Rubs, I thought it would be the perfect opportunity to make pulled pork for the first time. And as a bonus, to make my Pulled Pork Sliders even more special, I’m topping them with homemade Purple Cabbage Coleslaw.
These KC Masterpiece® BBQ Sauce Mix and Dry Rubs just came out in April and are available in Original, Sweet Honey, and Spicy Habanero. They can be used as a BBQ sauce, dry rub, or marinade. What’s unique about them is they are a dry mix which you can customize with water, juice, beer, bourbon, etc. to create whatever flavor combination you like best. Love that!
I found these at my local Walmart along with everything else needed for the sliders. One-stop shopping equals an easy summer entertaining recipe.
In case you’ve never made pulled pork, you need to know that it requires a pretty long cooking time. I recommend breaking out the slow cooker. Let the pork cook all day or overnight depending on when you plan to serve it.
Once the pork is cooked low and slow, it will easily fall apart. Using your hands (or a couple forks), you “pull” the pork into thin shreds, making it the perfect bun topping.
You can serve pulled pork as is, however, I like upping the flavor party with BBQ sauce. I whipped up some of the KC Masterpiece® Sweet Honey BBQ Sauce using liquid saved from cooking the pork, apple juice, and balsamic vinegar.
I put some of the BBQ sauce into the pulled pork and saved some to slather on the sliders when serving.
To give these sliders some extra flavor, crunch, and color, I made a batch of Purple Cabbage Coleslaw.
For me (and I assume plenty of others), coleslaw is the perfect topping for pulled pork. The cool and creamy crunchiness of the coleslaw is the ideal partner for the warm and tangy pulled pork.
I really like this purple cabbage coleslaw variation. However, feel free to use your favorite recipe.
With all of the elements ready to go, the sliders were topped with pulled pork, BBQ sauce, and coleslaw. Then it was time to serve and enjoy.
makes about 36 sliders
Here's what you will need:
36 Slider buns
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon ground black pepper
1 boneless pork shoulder (3 pounds), skin and excess fat removed
1 yellow onion, chopped
1/2 cup chicken broth
2 tablespoons balsamic vinegar
36 slider buns
2 packets KC Masterpiece® Sweet Honey BBQ Sauce Mix
3/4 cups apple juice
1/2 cup reserved pork liquid
4 tablespoons balsamic vinegar
In a small bowl, combine the brown sugar, salt, paprika, cumin, and black pepper. Rub onto the pork shoulder. Set aside.
In the bottom of a slow cooker, add a layer of onions and chicken broth. Place the seasoned pork shoulder on top. Cover and cook on low for about 8 hours until very tender. Remove the meat. Reserve the liquid and let it cool.
When cool, use a fork or your hands to pull the meat into shreds. Remove any excess fat or grizzle.
Using a spoon, skim off any excess fat from the liquid in the slow cooker, Strain the liquid through a fine mesh sieve, reserving the liquid. Reserve one half cup of this liquid; return the rest to the crock pot with the shredded pork.
Next, prepare your BBQ sauce. In a medium bowl combine the KC Masterpiece Sweet Honey BBQ Sauce Mix, apple juice, reserved pork liquid, and balsamic vinegar.
Add one cup of the BBQ sauce to the slow cooker. Mix to combine with the pulled pork. Cook for one more hour on low. Serve on slider buns, topped with Purple Cabbage Coleslaw, and additional BBQ sauce.
Here's what you will need:
2 cups purple cabbage, thinly sliced
1/4 red onion, thinly sliced
1 cup matchstick carrots
4 kale leaves, diced
1 cup mayonnaise
1 lemon, juiced
1 tablespoon grainy mustard
2 tablespoons honey
Salt and pepper to taste
In a large bowl, combine the cabbage, onion, carrots, and kale.
In a separate bowl, whisk together the mayonnaise, lemon juice, grainy mustard, and honey. Add salt and pepper to taste.
Add the dressing to the veggies until desired creaminess is achieved.
If you can’t tell from the pictures, I’m pleased to report my first pulled pork attempt was a huge success. (Even my Mom, who’s an amazing cook, was asking for the coleslaw recipe.) Not only do the sliders look great, but they are super tasty and packed with flavor. (Thanks in part to my unique BBQ variation!)
I also think the locals will approve of my variation. I mean, who doesn’t like food in miniature form? Well, just as long as there’s plenty to go around.
Have you ever tried making pulled pork? What’s your favorite way to eat it and how would you customize your BBQ sauce?
This is sponsored content written by me on behalf of KC Masterpiece®. The opinions are all mine.