Pressure Cooker Pulled Pork Sliders Recipe2017-09-07
- Yield : 8 pulled pork sliders
- Servings : 8
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
You can cook this delicious pulled pork in a slow cooker. Please read how to make it (recipe adapted from https://therecipecritic.com/)
Slow Cooker Pulled Pork Sliders Recipe
5 pounds (2.5 kg) boneless pork shoulder, 3 tablespoons brown sugar, 3 teaspoons salt, 1 teaspoon paprika, 1/2 teaspoon freshly ground black pepper, 2 teaspoons crushed red pepper flakes, 1 teaspoon each: garlic powder, ground mustard, cayenne pepper, 1 large yellow onion, peeled and quartered, 3/4 cup (180 ml) cider vinegar, 1 tablespoon Worcestershire sauce, and 1 tablespoon granulated sugar
Instructions: In a small mixing bowl, combine brown sugar, salt, black pepper, paprika, red pepper flakes, garlic powder, ground mustard, and cayenne pepper. Mix well. Rub mixture over boneless pork shoulder. Place seasoned pork in 6 quarts (6L) slow cooker. Add the onions along with the sides. Add remaining ingredients.
Close slow cooker and cook on low-heat setting for 12 hours. Turn off slow cooker. Remove cooked pork shoulder from the cooker and transfer to cutting board.Using two forks, shred meat.Serve on buns with creamy cole slaw.
To make Creamy Cole Slaw:
Creamy Cole Slaw for Pressure Cooker Pulled Pork Sliders recipe
Ingredients: 1/4 cup (60 ml) mayonnaise, 1/4 cup (60 ml) sour cream, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon celery seeds
Instructions: In a large mixing bowl, combine all ingredients. Mix well. Add 4 cups bagged cabbage slaw mix and toss well to coat. Serve with pulled pork sliders.
Pressure Cooker Pulled Pork Sliders Recipe
- 2 tablespoons peanut oil
- 3 pounds (1.44 kg) boneless pork shoulder choped
- 1 large yellow onion, peeled and chopped
- 1 tablespoon minced garlic
- 2 teaspoons dry mustard
- 12 oz (360 ml) bottle dark beer
- 1/3 cup molasses
- 1/4 cup (60 ml) Worcestershire sauce
- 1/4 cup (60 ml) canned tomato paste
- 3 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 16 samll slider buns
In a pressure cooker, heat peanut oil over medium heat. Add half pork chops and brown, turning once, for about 5 minutes. Remove browned meat from the pressure cooker and transfer to a large bowl. Brown the remaining pork chops.
Add chopped onion to the pot. Cook, stirring, until softened, for about 4 minutes. Stir in minced garlic and dry mustard. Cook, stirring, until fragrant, for about 20 seconds.
Add the beer, molasses, Worcestershire sauce, tomato paste, apple cider vinegar, paprika, oregano and black pepper. Stir until the molasses and tomato paste dissolve. Return the chops with any accumulated juices to pressure cooker. Stir well to coat.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 45 minutes.
Open pressure cooker, using a Quick Release Method. Skim any surface fat of the sauce.
Using a two forks, shred cooked pork in the pot. Stir well. Transfer shredded meat with sauce to slider buns. Serve with Creamy Cole Slaw.
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