BARBECUE PULLED PORK SLIDERS

Are you ready for some football? With this meal you can really enjoy the game hassle-free. This dish practically makes itself. I prepped and placed everything in my KitchenAid® 6-Quart Slow Cooker Sunday morning and then my family and I went to run some errands and went to the movie theater. When we returned the house smelled amazing. All that we still needed to do was shred the pork, add the barbecue sauce, assemble our sliders, and turn on the football game.

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Pickled red onions are a staple at meals throughout the Yucatan peninsula and are one of my all-time favorite condiments. They make a colorful and flavorful topping for these sliders. They’re also pretty easy to make. Put the onions in a glass bowl and pour enough boiling water to cover the onions, wait one minute, and then pour the onions into a strainer. Return the drained onions to the bowl, add the lime and orange juice, and stir in the salt. Cover and set aside until serving time. If you’re not ready to serve the onions right away, they’ll last for a week in the refrigerator.

Now onto the pork. The sweet and smoky barbecue pork combined with the tangy, crunchy, and piquant flavor of the pickled red onions in a crusty, chewy, ciabatta roll is an explosion of flavours in every bite.

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Start by placing the onions and garlic in an even layer in the slow cooker, then pour in the chicken broth.

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Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl.

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Pat the pork dry with paper towels and then rub yellow mustard and the spice mixture all over the pork. Once it’s coated, place the pork on top of the onions and garlic in the KitchenAid® Slow Cooker. Cover and cook until the pork is fork tender, about 6 to 8 hours on medium-high.

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Turn off the slow cooker and transfer the pork to a cutting board. Strain the remaining mixture into a heatproof bowl. Set the strained liquid aside and return the solids to the slow cooker.

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Take the pork, and using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.

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Place the pulled pork on the bottom halves of the ciabatta rolls and top the pork with pickled red onions. Cover with the top halves of the rolls and serve.

You could also make this meal the day before a football game and reheat it in the slow cooker for a tailgating party. Everyone makes burgers and brats while tailgating. But you could take your tailgate to the next level with these flavorful, southern-style pork sliders with a Mexican twist!

Barbecue Pulled Pork Slides

INGREDIENTS
For pickled red onions:
2 large red onions, sliced 1/8 inch thick
1 cup fresh lime juice (about 5 limes)
2/3 cup fresh orange juice (about 2 oranges)
1 1/2 teaspoons salt
For pulled pork sliders:
2 white onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 (14.5-ounce) can low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 tablespoon yellow mustard
4 pounds bone-in pork shoulder
1 cup barbecue sauce
Pickled red onions
Ciabatta rolls

DIRECTIONS:
For pickled red onions:
Scoop the onions into a glass bowl. Pour enough boiling water to cover the onions, wait one minute, and then pour the onions into a strainer. Return the drained onions to the bowl, add the lime and orange juice, and stir in the salt. Cover and set aside until serving time.
The onions will last for a week or more in the refrigerator.

For pulled pork sliders:
Place the onions and garlic in an even layer in a KitchenAid® 6-Quart Slow Cooker and pour in the chicken broth.
Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels.
Rub the yellow mustard and spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on medium-high.
Turn off the slow cooker and transfer the pork to a cutting board.
Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
Remove and discard the bones. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
Taste and season with salt if needed.
Place pulled pork on bottom halves of ciabatta rolls. Top the pork with pickled red onions. Cover with the top halves of the rolls and serve.

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