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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
The pork needs several hours to simmer away. Our preferred way is in the crockpot where it needs little attention. Before the final hour of the pork’s cooking time, simmer the rhubarb barbeque sauce. While that cooks, prepare the chard slaw and the minted peas. Serve the Rhubarb Minted Peas warm alongside the assembled sliders.
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.
The tangy tartness of rhubarb is the perfect accompaniment to a bright barbecue sauce. It will be virtually unrecognizable once it is boiled into the rich, dark sauce, but it leaves behind an essence of rhubarb tang paired with the sweetness of dates.
Maple glazed rhubarb is tossed with mint & peas to create a tangy, yet slightly sweet, side dish. Fresh peas are ideal, but frozen peas can work in a pinch if necessary. Just be sure to use fresh mint.
