I decided to try pulled pork in my slow cooker, as that seemed like a care-free way to let the meat cook unattended for many hours. I did make a few changes. I put the roast on a bed of onions and mixed them in with the shredded meat once the dish was cooked. I used apricot nectar instead of mango, and I didn’t have any liquid smoke. The recipe suggested serving cole slaw in the sandwiches too, but I didn’t get that far. The brussels sprouts were my token green vegetable. This is a delicious recipe combination. I found these recipes on Maggies’s One Butt Kitchen blog.
Pulled Pork Sliders
4 pounds pork butt, trimmed of fat
1 – 12 oz bottle of ale (or ginger beer)
1 tablespoon fresh grated ginger
1 – 11 oz can of mango nectar
2 tbsp brown sugar
1 tsp salt
1/2 tsp minced garlic
1/4 tsp freshly cracked pepper
1/2 tsp liquid smoke (optional)
1 dozen small rolls
- In a medium-sized bowl, whisk together peach nectar, brown sugar, salt, garlic, pepper, and liquid smoke. Set aside. In a roasting pan, or slow cooker place trimmed pork. Pour the bottle of ginger beer over the meat, and repeat with the peach mixture.
- Cover, Bake at 300 for 4-5 hours. If using a slow cooker, cover, and cook on high for 5 hours, or on low for 10 hours.
- When meat easily pulls apart, remove from pan, let it rest for 10 minutes.
- Pull apart with forks and mix with Honey Mango Barbecue Sauce.
- To make sliders:
- Slice rolls in half. Lightly toast on low under broiler.
- Top with Honey Mango Barbecue Pork.
- Serve immediately.
Honey Mango Barbeque Sauce
1 1/2 cups Ketchup
1/2 cup Mango chutney
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/4 cup honey
1 tbsp honey mustard
1 tbsp Worcestershire sauce
2 tsp freshly ground black pepper
1/2 teaspoon minced garlic
Combine all ingredients in a medium-sized sauce pan, simmer for about 1 hour or until reduced by half. Set aside until ready to use.