I’m still battling somewhat of a sinus infection but feeling much better overall. I’m looking forward to a recovery weekend!
One last recipe for game day (really, you could make all three !). Who doesn’t love sliders? You get a couple of different flavors all under one bun, and can eat as many or as few as you like. The ratio ends up being perfect. This recipe is adapted from Better Homes and Gardens and guess what? Another Pinterest find!
You probably have most of the ingredients already in the fridge, and you really just have to set it and forget it. You’ll need a 3-lb pork shoulder or butt – if you can get your hands on local pork, do it (ours is from Live Springs Farm )!
You’ll want to make sure your pork is defrosted fully when you start cooking. I bought it frozen the morning of and had a bit of a panic trying to defrost. You’re going to slow cook the pork on high for 4-5 hours or on low for 9-10 hours, until tender enough to shred.
About an hour minutes before eating, you’ll make the sauce using a combination of balsamic vinegar, honey, mustard, ketchup, and brown sugar. Cooking the shredded pork with the sauce for another 30 minutes on low will help the flavors meld and the pork become nice and juicy.
Serve topped with coleslaw (I used a basic creamy coleslaw recipe, with local cabbage!) on little baby slider buns (or rolls). I used honey wheat rolls from Companion Bakery . You’ll want to use rather soft buns, so they can soak up the flavor of the pork. I’d stay away from brioche or any roll that’s very flavored (think onion), but it’s really up to you.
The crunch of the coleslaw is a great match for the juice of the pork. The BBQ sauce is sweet and tangy, and a great match for the cream of the coleslaw. All in all, a great flavor combo!
Slow Cooker Honey Balsamic Pork Sliders by Every Little Thing Keywords: slow-cooker appetizer entree sandwich Super Bowl
Ingredients (serves 4-6)
Trim the fat from the meat, season heavily with salt and pepper, and fit into a large slow cooker. Add the chopped onion and chicken broth, cover, and cook on low for 9-10 hours or high for 4-5 hours.
About 1.5 hours before you eat, prepare the BBQ sauce. In a medium saucepan, combine the vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, salt and pepper. Bring to a boil and then reduce heat. Simmer uncovered for 20-25 minutes, until thickened. Stir occasionally.
After the sauce has thickened, transfer the meat to a cutting board or casserole dish and shred using two forks, discarding fat. Strain the onions and discard the liquid, then return the shredded meat and onions back to the slow cooker. Stir in the BBQ sauce and cover, cooking on low for an hour.
Spoon the meat onto bun bottoms and top with coleslaw.