Pulled Pork Sliders – Super Bowl 50

Pulled Pork Sliders with Chips GuacTomorrow is Super Bowl Sunday, the largest sporting event on the US calendar, and with over 114 million TV viewers, it’s certainly the most watched TV broadcast in America. If that wasn’t impressive enough, this year is promising to be even bigger and better because it’s the ‘Super Bowl 50’ – the event’s 50th Anniversary.

I will be watching the game, even though I’m not a sports fan and know nothing about the rules and regulations, but what is great about American Football, or simply “Football” if you’re American, is that it’s a game so packed full of action and entertainment that anyone can enjoy it.

Pulled Pork Sliders Close UpThen there is the half-time commercial break, with 30 second ads costing a cool $4.5 million, which star the hottest A-listers and consist of the comedic prowess of Kevin Hart, Amy Schumer and Chris Rock all rolled into one. And then, when you thought it couldn’t get any better, is the musical performance, which this year is performed by Coldplay AND Beyoncé nonetheless – this commercial break is certainly not a time for putting the kettle on!

Pulled Pork Sliders Pulled Pork Close UpSo as you can imagine, it’s going to be a riotous weekend, with parties, drinking and good food being enjoyed all over America. And will I be joining them? Sadly no, for me and my poor hubby are currently back in the UK and will be watching the game from the exotic climes of our gloomy business hotel room at the Birmingham NEC – booo!

But I’m not one to be bitter. So for those of you planning to watch the game in style, I bring you the perfect game day recipe, Pulled Pork Sliders (sliders are mini sandwiches to us Brits)! This really is a simple, yet delicious dish, with the hard work done by your trusty slow cooker, making it the perfect addition to your game day table.

To get started, place the pork roast onto a chopping board and score the fat in a crisscross pattern. Then in a small bowl, combine the paprika, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt.

Massage the rub into the pork.

Pulled Pork Sliders Rubbed Meat

Place the pork roast into the slow cooker and pour over the beer.

Pulled Pork Sliders in Slow Cooker Whole

Cook on low for 6-8 hours, ensuring the pork has reached an internal temperature of 190°F, the remove from the slow cooker. Remove all of the fat from the meat and then, using two forks, pull the pork apart into long shreds. Toss the pork with any residual pan juices and add salt to taste.

Pulled Pork Sliders Pulled Pork Close Up

Serve the pulled pork on the slider rolls with a drizzle of BBQ sauce and topped with coleslaw – delicious!

Pulled Pork Sliders Close Up
To make this Pulled Pork Sliders Recipe I used the following equipment:

Readers in the UK, France, Germany, Spain & Italy can now purchase some of these, and other products, from the Arugula & Rocket Cookshop on Amazon.

Pulled Pork Sliders

  • Servings: 16
  • Difficulty: Easy
  • Print

Pulled Pork Sliders with Chips Guac

Ingredients:

3lb Butt Pork Roast
1½ Tbsp Paprika
1 Tbsp Garlic Powder
1 Tsp Cayenne Pepper
1½ Tsp Brown Sugar
1½ Tsp Celery Salt
1½ Tsp Mustard Powder
1½ Tsp Salt (plus extra for seasoning)
12oz Beer
16 Slider Rolls, Split
BBQ Sauce (optional)
Coleslaw (optional)

Instructions:

Place the pork roast onto a chopping board and score the fat in a crisscross pattern.

In a small bowl, combine the paprika, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and the salt.  

Massage the rub into the meat.

Place the pork into the slow cooker and pour over the beer.

Cook on low for 6-8 hours, until cooked through or an internal temperature of 190°F has been reached.

Remove from the slow cooker, cover loosely with foil and let rest 30 minutes.

Remove the fat, then using two forks pull the pork apart into long shreds.

Toss the pork with any residual pan juices and add salt to taste.

Serve the pork on slider rolls with a drizzle of BBQ sauce and top with coleslaw.

 

Recipe adapted from Food Network

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