Slow-Cooked Pulled Pork Sliders

It’s the first day of March, and I’ve decided to come back to you guys in full swing!

Since the beginning of this year I’ve been busy busy busy and haven’t had a chance to share with you some good food and recipes like I’d like.

You’ve gotten to know me a bit more intimately  but let’s face it, you guys are here for the food! I mean, it’s a food blog, not a self blog!

I appreciate you for sticking around and reading about the past few crazy months with me, but it’s time to get back to basics and what brought me to blogging which is cooking, baking and sharing it all with you! So here I am and I’m recommitting to that! Now that I know my new kitchen a bit better now, I’m ready to share some more good eats with you!

First on my list of recipes to share is these pulled pork sliders. These babies are GOOD! They are slow cooked to a tender and moist finish and the sauce is tangy – a bit sweet as well as spicy. Just how I like! My babies gobbled them up, so they aren’t too spicy – and my husband went back for seconds (and thirds, and fourths…). Try them and let me know what you think!

Ingredients:

• 1 medium onion, chopped
• 1/2 cup ketchup
• 1/3 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup Ro-tel Original tomatoes, drained and mashed just a bit
• 2 tablespoons Paprika
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1-1/2 teaspoons salt
• 1-1/4 teaspoons black pepper
• 1 jalapeno, veined, seeded and chopped
• 3 tablespoons honey
• 1/2 teaspoon red pepper flakes
• About 3 pounds of boneless pork blade steak
• 2 tablespoons cornstarch

Begin by chopping your onion and then add it to the slow cooker with the ketchup, vinegar, brown sugar, tomatoes, paprika, Worcestershire sauce, mustard, salt, and pepper.

Next, cut the jalapeno and then remove the seeds and veins, then chop it up.

Add the chopped jalapenos, then stir up the sauce and add the honey and red pepper flakes.

Now cut up the pork steak in large pieces, trimming off any excess fat. Once the pork pieces are prepared, dip them in the sauce and be sure to fully immerse both sides. Add each additional piece of meat, doing the same process with each.

Once all the pork steak pieces are soaked in the sauce and immersed, cover and cook on low for 6-8 hours (or high for 3-4 hours.)

Once the pork is cooked to tender, remove all the meat from the slowcooked. At this point if you were cooking it on low, turn it up to high and stir the sauce up a bit. Cover. Place the meat on a large dish or plate, and begin shredding all the meat. I typically use two forks and it shreds pretty easily (it’s very tender).

Quickly add the cornstarch (to thicken the sauce) and whisk it in quickly with the sauce. Stir in the shredded meat, cover and cook an additional 30 minutes or so on high.

Serve on slider buns (you can even get fancy and make your own, I plan to have a recipe for this to share soon!) Toast the buns, butter the tops and add some cole slaw mix, then top with the pulled pork. Possibly add some pickles or hot sauce. Delish!

Serve and Enjoy!!