Have you been craving pulled pork sandwiches but don’t know how to make them without a smoker? Here’s a recipe for Crockpot Pulled Pork Sliders that’s both simple and tasty.
Ingredients:
Cuts of pork available: tenderloin, shoulder, loin, and belly
a Dr. Pepper or Root Beer in a 2-liter bottle
Pepper, salt, onion powder, garlic powder, or garlic salt,
Tobacco Juice
Your Go-To Barbecue Sauce
Hamburger rolls
Select the pork cut and size that best suits your needs. For me, it’s all about what’s on offer in the market. For a household of three, I normally prepare two to three pounds of pork. That means you can have pulled pork tacos for lunch the next day with your leftovers.
Make a dry rub by mixing together salt, pepper, onion powder, and garlic powder (or garlic salt) in a small bowl. Combine enough seasonings to coat the meat evenly.
Put the pork on a cutting board or a mat designed for food preparation and pierce it with a fork. After that, put the pork in a slow cooker or Crockpot and coat it with the dry rub. Cover the meat in the Crock-Pot with a can of root beer and Dr. Pepper. Care must be taken to prevent the spice rub from being lost if soda is poured straight over the meat.
Turn the crockpot to high, cover, and let the food simmer for approximately six hours. Just do what it says in the Crock-Pot handbook. Use a meat thermometer to check the internal temperature of the pork after six hours. Get the pork out of the oven and onto a chopping board. The Crock-Pot must be drained. Use two big forks or tongs to pull the meat apart. After trimming the pork, return it to the Crockpot along with your preferred barbecue sauce and 1 to 1 1/4 teaspoon of water to smoke. Use liquid smoke cautiously since a little goes a long way. Put the cover on and continue cooking for another hour or two on high heat.
Slider buns should be warmed in the oven following package recommendations when ready to consume. Use an ice cream scoop to portion the meat, then stack it on buns for some tasty pulled pork sliders.