So…maybe they’re not technically sliders.
But they kinda are.
I made a pork shoulder in my All-Clad stainless slow cooker (I’m in love with this, by the way), shredded and drenched it in Stubb’s Sweet Heat BBQ sauce.
This is actually the first time I’ve ever made a pork shoulder. Damn, it’s tender.
I put it in between slices of baked sweet potato slices and topped it with blue cheese sauce and rounded it out with pickles. Oh my word – these are different, delicious, and obnoxiously cute as hell.
I have this thing I do when I make any kind of meat. I have to remove all visible fat because it just seriously grosses me out. So, I did some work for you and found out that about 1/2 cup of pork shoulder is roughly 220 calories. I have a theory that my pork shoulder contains less than that. Combine that with the nutritionally dense sweet potatoes, and you’ve got yourself a moderately healthy, low fat little slider.
Don’t skip the pickle – it does something to it that I can’t explain.
It makes these “next-level” stuff.
Here’s your printable-
Ingredients
- Pork shoulder (4 lb.)
- Olive oil
- Stubbs BBQ Rub
- Stubbs Sweet Heat BBQ Sauce
- Sweet potatoes, washed and sliced thin (the amount depends on how much you want to make)
- Salt and pepper
- This Blue Cheese Sauce
- Dill pickle slices
Instructions
- Add pork shoulder to slow cooker, rub with olive oil and BBQ rub generously.
- Cook on low for 8-10 hours, and remove visible fat; shred and mix with enough BBQ sauce to make you happy.
- Preheat oven to 425 degrees.
- Drizzle sweet potato slices with olive oil and sprinkle with salt and pepper; add to a prepared baking sheet.
- Bake for 10-15 minutes, until golden and almost crispy.
- Make sliders by topping one potato slice with bbq pork, blue cheese and a pickle slice. Top with another potato slice.
- Serve
- [xyz-ihs snippet="Swoop"]
Here’s your pinnable!
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Thanks for sharing your nice experiences.