2 Pounds BBQ pork shoulder or butt
3 Tablespoons corn or canola oil
1 24oz bottle favorite BBQ sauce (we like Sweet Baby Rays)
1 medium yellow onion, finely chopped
2 teaspoons red pepper flakes
16 Soft dinner rolls or sweet Hawaiin mini sandwich rolls, scooped out
1-1/2 Cups Prepared Cold Slaw Salad
salt and pepper |
(16 Sliders (Recipe can be halved)
Turn the slow cooker on high. In a large skillet pan over medium-high heat, warm the oil. Add the pork pieces and brown well on all sides, about 12 minutes total. Transfer the pork to the slow cooker. Pour off all but about 1 Tablespoon fat from the skillet , and return the pan to medium-high heat. Add the onion and saute until golden, about 5 minutes. Pour the BBQ sauce into the pan; you may add a little bit of hot water to the bottle to get all of the sauce out. Add the red pepper flakes, and some black pepper if you like things spicy. When the BBQ sauce begins to bubble, pour it over the pork in the slow cooker.
Cover and cook for 4-6 hours., until very tender and soft. Transfer the pork pieces to a platter. Using a pair of forks, shred each piece of pork, removing and discarding any large pieces of fat. Skim off the excess fat from the surface of the sauce and return the pork pieces to the sauce. Stir to combine. Scoop out some of the dough from the rolls, and spoon a generous portion of the pulled pork and sauce onto each bun bottom. Cover with 1-1/2 Tablespoons of the cold slaw salad and the roll top.
Serve warm or at room temperature. |