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Lilly’s Table

 
 
Rhubarb Barbeque Sauce
© Lillys-Table.com Photo of Pulled Pork Sliders
 

Tags: Nut Free Low-Glycemic Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Pulled Pork Sliders

from Rhubarb Pork Sliders with Rhubarb Minted Peas, the Week of May 20, 2012.
View the previous recipe for this meal.

Mini buns are stuffed with a dollop of shredded pork and chard slaw. Use any type of barbecue sauce you might like but this is a great opportunity to try out a homemade version such as the Rhubarb Barbeque Sauce or Blackberry Barbeque Sauce. Kale or other dark leafy greens can be used in place of the chard, too.

Ingredients

  • 1 onion, thinly sliced
  • 1 beet, shredded or a couple carrots
  • 2 lbs pork, butt or shoulder
  • 4 cloves garlic, finely minced
  • 1 teaspoon smoked paprika
  • 3 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup barbeque sauce, homemade or a quality store bought brand
  • 1 bunch chard, washed and dried or another dark leafy green instead
  • 1 teaspoon dijon mustard
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 8 slider buns

Serving Size: 8 People

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Preparation Instructions

If using the oven, preheat to 275.

Place the sliced onions and shredded beets in the base of a crockpot or an oven safe roasting dish. Place the pork on top and sprinkle on the garlic, smoked paprika, bay leaves, salt, and pepper. If using the crockpot, cover and braise for 7-10 hours on low or 4-6 hours on high. If using the oven, cover with a lid or foil and braise for 6-8 hours checking periodically. The internal temperature will be about 190 and the meat will be tender and falling apart when it is finally ready. Toss and shred it gently apart combining it with the shredded beets, onions and barbeque sauce. Warm back up briefly before serving or return to the crockpot where it can stay warm.

While the meat is cooking, stack the chard or other leafy greens and thinly slice into shreds. Whisk the dijon, vinegar and olive oil together with a pinch of salt and pepper. Just before serving the sliders, toss the chard with the vinaigrette.

When the meat and slaw are ready, halve & toast the slider buns briefly and then stuff a generous dollop of the shredded pork and chard slaw in the center of the two buns. Assemble and serve while warm.