Barbeque Pulled Pork Sliders with Pickled Red Onions
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Slow Cooking
8 hrs
-
Total Time
8 hrs 20 mins
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Servings
10
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Calories
389 kcal
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Course
Main Course
Barbeque Pulled Pork Sliders with Pickled Red Onions
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These barbeque pulled pork sliders with pickled red onions are the perfect bite whether you are watching football or your favorite show. The best part is the pork is cooked low and slow in the slow cooker so this meal practically makes itself. Place ingredients in the slow cooker, turn it on and go about your day. After eight hours it’s time to shred and assemble.
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Ingredients
Pickled Red Onions:
- 2 large red onions sliced 1/8 inch thick
- 1 cup fresh lime juice about 5 limes
- 2/3 cup fresh orange juice about 2 oranges
- 1 1/2 teaspoons salt
Pork Sliders:
- 2 White onions thinly sliced
- 4 medium garlic cloves thinly sliced
- 1 .5-ounce can low-sodium chicken broth
- 1 tablespoon packed dark brown sugar
- 1 tablespoon chili powder
- 1 tablespoon kosher salt plus more as needed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 tablespoon yellow mustard
- 4 pounds bone-in pork shoulder
- 1 cup barbecue sauce
- pickled red onions
- ciabatta rolls
Instructions
Pickled Red Onions:
- Scoop the onions into a glass bowl. Pour enough boiling water to cover the onions, wait one minute, and then pour the onions into a strainer. Return the drained onions to the bowl, add the lime and orange juice, and stir in the salt. Cover and set aside until serving time.
- The onions will last for a week or more in the refrigerator.
Pulled Pork Sliders:
- Place the onions and garlic in an even layer in a slow cooker and pour in the chicken broth.
- Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels.
- Rub the yellow mustard and spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on medium-high.
- Turn off the slow cooker and transfer the pork to a cutting board.
- Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
- Remove and discard the bones. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
- Taste and season with salt if needed.
- Place pulled pork on bottom halves of ciabatta rolls. Top the pork with pickled red onions. Cover with the top halves of the rolls and serve.
Notes
- Feel free to spread some sriracha mayo on the bottom halves of your buns.
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
48g
(16%)
Protein
28g
(56%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
74mg
(25%)
Sodium
1744mg
(73%)
Potassium
625mg
(18%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
353IU
(7%)
Vitamin C
20mg
(22%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 1744mg | 73% |
| Potassium | 625mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 20mg | 22% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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