Carolina-Style Pulled Pork Sliders

Carolina-Style Pulled Pork Sliders
Yield:
12 servings, 1 slider each

Ingredients

Ingredients Weights Measures
pork shoulder, trimmed 1.36 kg
garlic powder 6 g
beer 12 fl oz [355 mL]
Heinz BBQ Sauce Carolina Tangy Vinegar Style, divided 528 g
Heinz Apple Cider Vinegar 2 fl oz [59 mL]
Heinz Yellow Mustard 1 fl oz [29 mL]
sugar 36 g
coleslaw blend (cabbage slaw mix) 141 g
slider buns (2 inch), split 12
pork shoulder, trimmed 450 g
garlic powder 2 g
beer 4 fl oz [118 mL]
Heinz BBQ Sauce Carolina Tangy Vinegar Style, divided 176 g
Heinz Apple Cider Vinegar 0.6 fl oz [19 mL]
Heinz Yellow Mustard 0.3 fl oz [9 mL]
sugar 12 g
coleslaw blend (cabbage slaw mix) 47 g
slider buns (2 inch), split 4

Directions

Season meat with garlic powder; place in slow cooker. Mix beer and half the barbecue sauce until blended; pour over meat. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).

Meanwhile, mix vinegar, mustard and sugar until blended. Add to coleslaw blend; mix lightly. Refrigerate until ready to serve.

Transfer cooked meat to cutting board, reserving sauce in slow cooker. Pull meat into shreds with 2 forks. Discard all but 74 g sauce (or 24 g sauce for Trial Recipe) from slow cooker. Add shredded meat to reserved sauce in slow cooker along with the remaining barbecue sauce; mix lightly.

For each serving: Fill 1 slider bun with 85 g meat mixture and about 20 g coleslaw just before serving.

Kraft Kitchens Tips

Note
The pulled pork mixture and coleslaw can both be prepared ahead of time. Refrigerate (in separate containers) up to 24 hours. Reheat the pork just before using to prepare the sandwiches as directed.

580161 : 209506

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Nutritional Information
Calories
 340
Total fat
 11 g
Saturated fat
 4 g
Cholesterol
 75 mg
Sodium
 740 mg
Carbohydrate
 31 g
Dietary fibre
 1 g
Sugars
 14 g
Protein
 28 g
Vitamin A
 2 %DV
Vitamin C
 15 %DV
Calcium
 4 %DV
Iron
 20 %DV