Slow Cooker Pork Barbecue Sliders with Homemade Bok Choy and Carrot Slaw
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Not only is this recipe made with a slow cooker, the pork can be made a day or two in advance.
Servings: 36 sliders
Ingredients:
Slow Cooker Pork Barbecue:
6 lb pork shoulder
4 dried Thai chiles
1/2 cup dark brown sugar
2 tablespoons kosher salt
2 teaspoons ancho chili powder
4 teaspoons smoked paprika
4 teaspoons garlic powder
1/2 cup Dijon mustard
2 tablespoons dried minced onion
Barbecue Sauce:
pork drippings, fat removed
2 cups canned diced tomatoes
1/4 cup bourbon
2 tablespoons dark brown sugar
Slaw:
4 cups boy choy leaves, thinly sliced
4 cups carrots, grated
1/2 cup mayo
4 teaspoons sugar
4 teaspoons white wine vinegar
salt and pepper, to taste
Rolls:
36 Rosemary Sweet Potato Rolls
Instructions:
Remove the fat back from the pork shoulder.
In a small bowl, crush the dried chiles and mix with dark brown sugar, salt, ancho powder, paprika, garlic powder, dijon and minced onion.
Cover the pork shoulder in the paste and place in a slow cooker on low.
Cook until pork is falling from the bone, about 6-8 hours.
Remove pork, leaving behind the bones and juices.
Barbecue Sauce:
Skim off fat (or refrigerate overnight to make it easier to remove) and remove bone.
Add diced tomatoes, bourbon and brown sugar to pork broth and bring to a simmer.
Cook until tomatoes break down and sauce thickens.
Shred pork and toss in sauce.
Season with salt and pepper to taste.
Slaw:
In a bowl, whisk together mayo, sugar and vinegar and let stand for five minutes to let sugar dissolve.
Toss bok choy and carrots with dressing and season with salt and pepper to taste.
Sliders:
Serve pork on Rosemary Sweet Potato Rolls and top with slaw.
Recipe Notes:
Recipe yields about 4 pounds of pulled pork.
From vintagekitty.com