Pulled Pork Sliders (with Freezer Meal Option)
User Reviews
5
Pulled Pork Sliders (with Freezer Meal Option)
Description
The pork shoulder roast is rubbed with a blend of smoked paprika, garlic powder, brown sugar, mustard powder, salt, and pepper to create a balanced dry rub of smoky, sweet, and savory flavors. It is cooked low and slow in a slow cooker with a soda like Dr. Pepper or root beer, which helps tenderize the meat and add subtle sweetness.
Once fork-tender, the pork is shredded and the cooking liquid discarded. Adding barbecue sauce and heating briefly enhances moisture and taste. The pulled pork is served in slider buns and can be topped with slaw for added texture and flavor contrast.
For convenience, the recipe provides a freezer meal method: the seasoned pork and sauce are sealed in separate freezer bags and stored together, allowing easy preparation after thawing by cooking directly from the refrigerator. This makes it practical for meal planning or entertaining.
Ingredients
- 3-4 lb pork shoulder roast boneless
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tbsp brown sugar
- 2 tsp mustard powder dry
- 2 tbsp salt
- ¼ tsp black pepper
- 1 can Dr. Pepper or root beer, 12 oz
Optional:
- 1-2 cups BBQ sauce of your favorite
Instructions
- In a small bowl, combine paprika, garlic powder, brown sugar, mustard, salt and pepper. Rub it over all sides of roast.
MAKE IT NOW
- Place pork roast in a large (approx. 5 quart) slow cooker. Pour dr pepper or rootbeer overtop. Cook on Low for 8 to 10 hours, until pork is fork-tender. Remove from slow cooker, discarding juices. Transfer pork to a cutting board and, using two forks, shred into pieces, discarding excess fat. Return meat to slow cooker.
- Pour remaining 1 cup (250 mL) barbecue sauce over shredded pork, stir, and cook for 30 minutes on High, until warmed through. Serve in buns, topped with slaw, if using.
MAKE IT A FREEZER MEAL
- Place pork roast in a labeled gallon-size (4 L) freezer bag. Add sauce mixture to bag. Place remaining 1 cup (250 mL) barbecue sauce in a quart-size (1 L) freezer bag. Seal both, removing as much air as possible, and freeze together as a kit.
THAW AND COOK
- Place bags in the refrigerator for at least 12 hours or up to 24 hours to thaw. Place pork and sauce in a large (approx. 5 quart) slow cooker. Cook on Low for 8 to 10 hours, until tender and juicy. Remove pork from slow cooker, discarding juices. Transfer to a cutting board and, using two forks, shred into pieces, discarding excess fat. Return meat to slow cooker. Pour remaining 1 cup (250 mL) barbecue sauce over shredded pork, stir, and cook on High for 30 minutes, until heated through. Serve in buns, topped with slaw, if using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 170kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 1466mg | 61% |
| Potassium | 314mg | 7% |
| Sugar | 13g | 26% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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