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BBQ Pulled Pork Sliders

BBQ Pulled Pork Sliders

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Rated: 0
  • Makes: 20 servings
  • Prep 30 mins
  • Slow Cook 9 hrs to 10 hrs (low) or 4 1/2 to 5 hours (high) + 1 hour (low)
  • Serving Size: 1 slider
  • Carb Grams Per Serving: 34

Ingredients

  • 1 2 1/2 - 3 - pound boneless pork shoulder roast
  • 1 cup chopped onion (1 large)
  • 3/4 cup chopped green sweet pepper (1 medium)
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 cup reduced-sodium chicken broth
  • 1 cup balsamic vinegar
  • 3/4 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/4 cup honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon-style mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 20 cocktail-size hamburger buns or small round dinner rolls, split and toasted
  • 5 cups deli coleslaw
  • 1 1/4 cups coarsely chopped sweet or dill pickles

Directions

  1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
  2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
  3. Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, black pepper, salt, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
  4. Transfer meat to a cutting board. Using two forks, pull meat apart into shreds; discard fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn cooker to low-heat setting. Cover and cook for 1 hour. Serve meat mixture in buns with coleslaw and pickles.

Nutrition Facts Per Serving:

Servings Per Recipe: 20
PER SERVING: 245 cal., 5 g total fat (1 g sat. fat), 39 mg chol., 406 mg sodium, 34 g carb. (1 g fiber, 15 g sugars), 15 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Lean Meat (d.e): 1.5; Fat (d.e): 0.5; Vegetables (d.e): 1; Starch (d.e): 1