Sweet Pork Sliders

We’re Celebrating “Slider Sunday” with King’s Hawaiian with these amazing Crockpot Sweet Pork sliders.

Ingredients

  • 4-5lb pork Boston butt roast, bone-in
  • Salt/Black Pepper
  • 1 1/2 cups water
  • 12oz root beer
  • 8oz enchilada sauce
  • 3/4 cup brown sugar
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp molasses
  • 1/4 cup mayonnaise
  • 1/2 tbsp sugar
  • 1 tsp apple cider vinegar
  • 1 lime, zested and juiced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2-1 jalapeño, finely diced
  • 1/2 cup chopped fresh cilantro
  • 2 green onions, sliced
  • 10oz bag coleslaw mix
  • 10oz package King’s Hawaiian Original King’s Hawaiian Sweet Slider Buns
  • 8oz package Cheddar Monterey Jack Cheese Slices
  • Recipe

    Season pork on all sides with salt and pepper. Sear in a skillet on high heat, 2 minutes per side. To a Crockpot, add water and the pork. Cover and cook on low 7-8 hours or until pork can easily pull apart with a fork. Once done, transfer to a cutting board, and shred with 2 forks. Discard the bone and any excess fat. In a medium bowl, whisk together root beer, enchilada sauce, brown sugar, garlic powder, cumin, molasses, and 1/2 tsp each salt and black pepper. Pour the sauce and pork into the Crockpot, and cook on high for 30 minutes. Meanwhile, make the coleslaw. In a medium bowl, combine all ingredients and mix until well blended. To assemble sandwiches, place the bottom halves of the buns on a baking pan. Top each bottom half with 2oz meat and a quarter slice of cheese. Place under the broiler for 1-2 minutes or until cheese is bubbly and toasted. Remove from the oven, top with coleslaw and the top bun and serve.

    leave a reply

    your email address will not be published . required fields are marked
    0 0 votes
    Recipe Rating
    guest
    Recipe Rating

    0 Comments
    Inline Feedbacks
    View all comments

    Tools You Can Use

    We’re Celebrating “Slider Sunday” with King’s Hawaiian with these amazing Crockpot Sweet Pork sliders.