Slow Cooker Pulled Pork Sliders
BBQ PULLED PORK TENDERLOIN SLIDERS WITH PRETZEL BUNS AND GARLIC CHIVE AIOLI
We’re edging closer to “the big game” and let’s be honest, it’s the end of football season, but that doesn’t stop family and friends from celebrating sports and we all need some finger foods.
There’s a lot to unpack here product wise — so let me break it down for you. Here we use Heinen’s apple cider vinegar, Two Brothers BBQ Sauce, Heinen’s CARE Certified pork tenderloins and their delicious clove honey and dijon mustard. I also get all of my herbs from Heinen’s as well; and there’s quite a few in here.
Now I have had many years of tailgating experience, and being the sous chef to the grill masters. I have my own special ingredients for something like pulled pork, but to make things easier for the cook and for everyone involved in eating these sliders — it’s a slow cooker situation. Let me tell you it’s extremely easy. You just need some select ingredients to steal the spotlight from the Big Game.
With pretzel slider buns, a nice shredded iceberg lettuce and garlic aioli, you can’t go wrong!
Prep Time: 30 min | Cook Time: 5 hrs high or 8 hrs low | Serving Size: Party
BBQ PULLED PORK SLIDERS RECIPE
Ingredients
2-3 bags of pretzel slider buns (if it doesn’t come with sea salt, sprinkle some on top with a little butter first on each bun)
melted butter to brush on pretzel buns when serving
bag of shredded iceberg lettuce
2 pork tenderloins
1 green bell pepper, sliced
about 20 cocktail pearl onions
1 yellow onion, quartered then halved again, separating the layers
1 bottle of Two Brother’s BBQ sauce (or what is available) (I also buy a second bottle incase the sauce isn’t enough once cooked)
1/2 cup honey
1/3 cup apple cider vinegar
1/4 cup dijon mustard
1/3 cup water put in empty BBQ sauce bottle to shake and get out all sauce to put in slow cooker
1/2 teaspoon cayenne pepper
1 teaspoon salt and 1 tablespoon black pepper for tenderloins to sear before placing in slow cooker
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon smoked paprika
Garlic Chive Aioli
¾ cup Duke’s mayonnaise
1 teaspoon minced garlic (about 1 garlic clove)
1 teaspoon of black pepper
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon minced chives
1 tablespoon olive oil
Instructions
Begin by having your slow cooker ready to plug in on kitchen counter.
Prepare all chopped/sliced vegetables and have all ingredients measured and ready before you sear the pork tenderloins.
Prepare both tenderloins by rubbing salt and black pepper on all sides.
In a hot cast iron skillet with a few glugs of olive oil, sear all sides of the pork for about 4 minutes each.
Plug in the slow cooker, and place all onions and peppers. Turn on your preference of high or low heat.
Place the pork tenderloins on top the vegetables, then pour the apple cider vinegar and honey over pork.
Place all seasonings remaining over the pork.
Pour the BBQ sauce over pork, then the dijon mustard. After you empty the BBQ sauce bottle, pour in the 1/3 cup water in bottle and cap it, shake, then pour into the crock pot so that you really get all the sauce out. The pork tends to get a little dry sometimes if under sauced, so the water helps. The second bottle of sauce I also recommend in case you need more to add at the end.
Place lid on crock pot, cook for 5 hours on high, or 8 on low.
When there is 15 minutes left on high, take out tenderloins and pull with fork, and put it back to mix in the sauce.
If you set it on low, do this with 30 minutes left on timer.
To make the aioli, all you do is mix the aioli ingredients together with spoon, then use a little whisk to mix in the olive oil.
To serve, brush the pretzel slider buns with a little melted butter, and sprinkle the sea salt on top.
On the bottom half of the pretzel bun, put desired amount of pulled pork, then sprinkle the lettuce.
On the top half of the bun, spread the aioli. Press together lightly.
Enjoy!
