Host a Potluck and They Will Come with BBQ Pulled Pork Sliders
We recently hosted a potluck on a Sunday afternoon and served these Slow Cooker Pulled Pork Sliders.
We recently hosted a potluck on a Sunday afternoon and invited several families to come watch a soccer game with our family.
I love potlucks, especially on a summer day, in the middle of the day!
On Sundays guests come refreshed and ready to have fun (we watched the game, ate good food, kids played soccer on the lawn, the guys played ping pong), and they generally seem to have a lighter feel to them.
I also love the feel of “family.”
I’ve been reading more about resting and enjoying Sundays as a day of rest. It’s a day that we can find restoration and re-creation.
We can worship, rest, go on walks, read, play games, and my favorite … eat good food … but not be a slave in the kitchen.
On this particular day everyone pitched in with the menu.
It was easy and low-key.
The night before, I pulled out my slow cooker and prepared Aggie’s Barbecue Pulled Pork recipe.
This succulent pulled pork recipe cooks while you sleep – what could be easier? Having a simple recipe like this, already cooked in the morning, made entertaining at noontime much easier.
The secret to “easy” is planning and preparing, preferably the night before.
We hosted, and they came … and a few extra kids showed up, too.
When’s the last time you entertained on a Sunday afternoon? And what did you serve?
Get the Recipe:
Slow Cooker Pulled Pork Sliders Recipe
- 1 Boston butt or pork shoulder roast, 4-6 lbs, depending on the size of your slow cooker
- 1 large onion, sliced
- salt and pepper to taste
- 3-4 whole, crushed garlic cloves
- 1 cup water
- your favorite barbeque sauce
- 1 large red onion, thinly sliced
- 1 large yellow onion, thinly sliced
- 1-2 tablespoons of oil
- 2 teaspoons of chipotle chili powder
- couple – few dashes of Tabasco Chipotle hot sauce
- Place pork roast in the slow cooker; add water, sliced onion, salt and pepper and garlic cloves. Cover and cook on low for about 9 to 11 hours, or until very tender. Drain all juices off, discard any fat and bone. Shred or chop pork. Continue cooking on high for about 1 hour.
- Prepare onion topping by adding 1-2 tablespoons of oil in nonstick skillet over medium high heat. Add onions to pan, salt and pepper to taste. Continue to cook for approximately 10-15 minutes, or until soft. Add 2 teaspoons of chipotle chili powder and a couple of dashes of Tabasco Chipotle sauce to onions.
- Combine and continue to cook for another 10 minutes. If onions are sticking to bottom of pan, deglaze by adding a couple of tablespoons of apple cider vinegar to pan.
- Serve shredded pork on potato rolls with your favorite barbeque sauce; top with caramelized chipotle onions.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...