Wednesday, February 4, 2015

Our One And Only Slow Cooker Recipe

After what feels like a really long hiatus (only a month...ish) we are back with a recipe that we've been trying to post since September.  This is our one and only slow cooker recipe and if we ever post another one I'll be surprised.  I don't really ever use the slow cooker for cooking, but more for keeping food warm during parties.  So I have to admit besides the bourbon barbecue sauce this recipe is all my husband's.  He has made these amazing pulled pork sliders for a few parties, and epic family reunion and at home just for the two us.  It's always a hit and we never have leftovers which may be the reason for our one and only picture.  By the time we get around to taking a photo it's either almost gone, we've had too much wine (our bourbon) or the lighting isn't right.  So you'll just have to trust us on this one beautiful picture that this super easy slow cooker recipe should be made, shared and enjoyed by all!


Bourbon Barbecue Pulled Pork Sliders with Dill Coleslaw

4-5 lb bone in pork shoulder
2 teaspoons salt
2 teaspoons ground pepper
2 teaspoons dried oregano
1 teaspoon ground mustard
2 tablespoons chili powder
3 tablespoons olive oil
1 large yellow onion, sliced
6 garlic cloves, slightly crushed and roughly chopped
6 fresh thyme sprigs
1/4 cup light brown sugar
1 tablespoon Worcestershire sauce
Bourbon barbecue sauce, recipe doubled
24 potato slider buns

In a small bowl mix the salt, ground pepper, dried oregano, mustard, and chili powder.  Rub the spice mixture onto the pork shoulder and set aside.  Place the olive oil, yellow onion, garlic and thyme into the bottom of a large slow cooker.  Place the seasoned pork shoulder on top.  Sprinkle the brown sugar on top and pour in the Worcestershire.  Cover the slow cooker with the lid and cook on low for 10-12 hours.    

When the pork is tender and fully cooked, remove the bone and shred pork.  Drain about half of the juice from the slow cooker.  Add the bourbon barbecue sauce and stir to combine.  

Dill Coleslaw

6 cups green cabbage chopped
1 cup fresh dill, chopped
1/2 cup mayonnaise
1 lemon, juiced
1 tablespoon ground pepper
1/2 tablespoon salt
1-1/2 tablespoons apple cider vinegar

Combine all the ingredients into a large mixing bowl.  Store in the refrigerator in an airtight container.  

Assembling the sliders:  Place the barbecue pulled pork on a bun and top with coleslaw.  

NOTE:  The coleslaw and the barbecue bourbon sauce can be made ahead.  I suggest making the coleslaw the night before to really allow the flavors to infuse together.