Game time? Long family weekend? Fire up the Crock Pot and feed the crowd with these pulled pork sliders drenched in Pale Ale sauce. Smoky, tangy, and a tiny bit sweet—we won’t blame you if you keep them for yourself.
Yield – 12 sliders
INGREDIENTS
Pulled Pork
2 LB – Pork Butt
2 Tbsp – Smoked Paprika
1 1/2 Tbsp – Garlic Powder
1 Tbsp – Ground Black Pepper
1 Tbsp – Kosher Salt
1 Tbsp – Onion Powder
2 tsp – Brown Sugar
1 tsp – Mustard Powder
1/2 cup – Pale Ale BBQ Sauce
Pale Ale BBQ Sauce
1 tsp – Canola Oil
1 Cup – Diced Yellow Onions
2 Tbsp – Minced Garlic
1 tsp – Smoked Paprika
¾ tsp – Chili Powder
¼ tsp – Cayenne Powder
½ tsp – Ground Black Pepper
1 tsp – Kosher Salt
¼ tsp – Ground Allspice
2 Tbsp – Tomato Paste
1/3 Cup – Brown Sugar
3 Tbsp – Molasses
½ Cup – Apple Cider Vinegar
1 tsp – Liquid Smoke
1 ½ Cup – Ketchup
½ cup – Pale Ale
Cole Slaw
½ head – Cabbage
¼ cup – Mayo
1 Tbsp – Apple Cider Vinegar
1/4 tsp – Celery Seed
1 tsp – Sugar
1 tsp – Kosher Salt
¼ tsp – Ground Black Pepper
12 Hawaiian Rolls
INSTRUCTIONS
For the pulled pork: At least two hours in advance, but preferably overnight, rub the pork butt. In a small bowl, combine the dry ingredients for the pulled pork: smoked paprika, garlic powder, ground black pepper, kosher salt, onion powder, brown sugar, and mustard powder. Rub your pork butt all over with the spice blend until it is completely covered. Refrigerate.
Remove the pork from the refrigerator. Heat a tablespoon of oil in a skillet over high heat. When the pan is hot, sear the pork on all sides.
Once seared, place the pork into a crockpot with any drippings from the pan. Add ¼ cup water and ¼ cup Pale Ale to the crockpot with the pork.
Turn the crockpot on low and cook for 7-8 hours or on high 3-4 hours until pork is tender and pulls apart easily with tongs.
For Instant Pot: Cook on high for 70 minutes with 20 minute natural release
Remove the pork from the crock pot and shred, then mix in ½ cup of the Pale Ale BBQ Sauce.
To make the Pale Ale BBQ sauce: In a medium saucepan, add oil and diced onions and cook until translucent. Add minced garlic and cook an additional 1 minute, then add dry spices and cook until fragrant.
Add the tomato paste and brown sugar and stir until melted, then add the rest of the ingredients and stir to combine. Bring to a simmer, then turn to low for about 20-25 minutes, stirring frequently.
Remove from the heat and taste, adjust salt if needed. Puree with an immersion blender and chill in the refrigerator. Can be made up to 5 days in advance.
To make the coleslaw: Finely slice or dice the cabbage, depending on your preference. Place the prepared cabbage into a small bowl with the rest of the coleslaw ingredients and stir to combine.
To build the sliders: Cut the sliders open and lightly toast, then top with pulled pork, drizzle with additional Pale Ale BBQ Sauce, and coleslaw. Serve with your favorite pickles.
