Slow-Cooker BBQ Pork Sliders and Nachos

Let the slow cooker do the work, then savor the tastes and smells of this amazing BBQ Pulled Pork. Use it to make sliders with homemade slaw and crispy, gooey nachos.

Ingredients:

For the Pork:
3 pound pork shoulder roast
1 ½ teaspoons of paprika
1 teaspoon of olive oil
1 medium diced yellow onion
4 cloves of minced garlic
1 cup of BBQ sauce + more for garnish
1 cup of water
¼ cup of Worcestershire sauce
½ cup of brown sugar
Kosher salt and fresh cracked pepper to taste

For the Coleslaw and Nachos:
1 head of shredded green cabbage
1 cup of shredded red cabbage
1 cup of match stick carrots
¼ cup of mayonnaise
1 1/2 tablespoons of red wine vinegar
1 teaspoon of sugar
1 bunch of sliced green onions
1 teaspoon of celery seeds
8 ounces of shredded Colby jack cheese
2 small diced tomatoes
½ cup of small diced bread and butter pickles
Kosher salt and fresh cracked pepper to taste
mini pretzel slider rolls
1 bag of tortilla chips

Preparation:

Pork:

Season the pork generously with salt and pepper on all sides and sprinkle on the paprika.

Next, heat a large saute pan over high heat with olive oil and brown the pork on all sides.

Once it is brown transfer it to a slow cooker along with the onion, garlic, BBQ sauce, water, Worcestershire and brown sugar and cook on high heat for 4 hours.

Shred the pork using to forks until it is pulled apart and keep warm.

Coleslaw:

In a large bowl mix together the cabbages, carrots, mayonnaise, vinegar, sugar, ½ o the green onions, and salt and pepper until combined and keep cool.

Nachos:

Add the tortilla chips to a large plate or cookie sheet tray and sprinkle on the cheese and place it under the broiler on high heat until the chest is melted and lightly browned.

Next add on some pulled pork, tomatoes, pickles, BBQ sauce and green onions. Serve hot!

Sliders:

Add some pulled pork to a mini slider bun and top off with BBQ sauce and coleslaw. Serve hot.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe