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 (or other fruit flavor)
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 fruit 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 nectar 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 Sauce.
- 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.
Yumm.
Love pulled pork, think it’s time to pull out my slow cooker as I have several in the freezer.
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Great idea with the mango in the sauce!
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Thanks for stopping by. The sauce really is yummy.
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Using the slow cooker during the summer for pulled pork is a wonderful idea. Of course using the oven produces a great result but it also heats up the kitchen. Nice recipe.
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Thanks – hope you give it a try! Terri
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YUM!!! Now I’m starving 🙂
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Then my work here is done!
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Yum! I’ve only used my slow cooker a few times and one of those times I made pulled pork. It doesn’t get easier than that. I’ll have to try it with the onions on the bottom.
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I think they added a lot to the finished product. Enjoy!
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The ingredient list seems a little short…tee-hee!
I was expecting the story of a bouncing plastic packet in the sous-vide cooker…It’s supposed to be very slow too.
Love your posts!
Hillary
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I can’t imagine how many hours this would take sous vide! Thanks for the compliment. Terri
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Yummy for my tummy:) I have done pulled pork in the oven before at 275 for 6-8 hours…now I will try the slow cooker….I love pulled pork:)
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I love that you can cook it for hours without heating up the kitchen. I lost track of time and just cooked it till it fell apart. Definitely a keeper.
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I am going to try your way and also will try the bq sauce recipe with the mango…that sounds really good:)
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Looks and sounds delicious! I’ll have to give this one a try. 🙂
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The sauce is what makes it so yummy. Hope you like it!
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