Spicy Pulled Pork Sliders
Delicious, spicy (or not-so-spicy if you leave out the jalapenos) pulled pork slider sandwiches! Made with a homemade rub in a slow cooker, these delicious sliders are perfect for parties, game day or a regular Thursday night.
Equipment
- 1 Slow Cooker
- 1 Mixing Bowl
- 1 Large Plate
- 1 Skillet or Electric Griddle (for toasting your buns - optional)
Ingredients
- 3 pounds boneless pork shoulder roast you can use bone-in; will take a little longer to cook
- 12 slider buns or regular-sized buns
- 2 Tbsp sliced jalapenos from a jar or as many as you like!
- 2 Tbsp honey
- 3 Tbsp your favorite BBQ sauce
The Rub
- 1.5 Tbsp chili powder
- 1/2 Tbsp brown sugar
- 1/2 Tbsp ground cumin
- 1 tsp sea salt
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp onion powder
- 1/8 tsp cinnamon
- pinch ground cloves
Instructions
Making the Rub & Preparing the Meat
- Mix together all of the ingredients for the rub. You will be using about half (1/4 cup). Put the other half (another 1//4 cup) in an airtight container and save for the next time you make this.
- Pull the pork out of the package; place it on a plate and pat it dry.
- Pour some of the rub on top of the pork and rub it on and in the pork; turn it over and add more of the mixture, rubbing it on the meat until it's covered.
- Let the pork sit for an hour with the rub on it.
Cooking the Meat
- Turn your crock pot on high.
- Place the meat in the crock pot (do not add water or anything else); close the lid and cook for 5 hours (it will break apart easily when it's done).
Pulling the Meat
- Pull the fat off the meat and discard.
- Use a fork to break up the meat in the crock pot (it should break apart easily); break into chunks as thin or thick as you prefer
- Scoop as much meat out of the crock pot as you'll need for your sandwiches and place on a plate or cutting board. Chop as many sliced jalapenos as you would enjoy and then mix the chopped jalapenos in with the meat you have pulled out (note: if one person prefers no jalapenos or you wan to allow everyone to add as many or as little as they like, don't add the jalapenos to the meat).
Assembling the Sandwich
- Open the slider buns (or regular sized buns) and split in half; butter the inside of each bun with butter (or a butter substitute).
- Heat a skillet or electric griddle and then place the buns, butter side down, on it to "toast" them; I flip them and let the other side get warmed before pulling them out of the pan or off the griddle. NOTE: you don't have to toast the buns, but the sandwich is tastier if you do.
- Put the bun(s) on your plate; add as much meat as you'd like; drizzle a little honey on top; add as much of your favorite BBQ sauce as you'd like ... and ENJOY!
Notes
- Do not add water to the crock pot/slow cooker with your pork roast, and keep the lid closed. Don’t worry, the butt/shoulder roast will produce enough liquid on its own.
- Ideally, you'll let the rub sit for an hour on the pork before putting it in the crock pot to cook, but if you're pressed for time, it's ok to skip this step.
Nutrition
Calories: 217kcalCarbohydrates: 23gProtein: 16gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 46mgSodium: 337mgPotassium: 288mgFiber: 2gSugar: 7gVitamin A: 462IUVitamin C: 1mgCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!
