Category Archives: Sandwiches

Pulled Pork Sliders

Sharing this easy, crockpot recipe for Pulled Pork Sliders.  We serve these frequently at family cook-outs.

fundraisres, pulled pork sliders


 The past 2 years I have donated Pulled Pork Sliders to different fundraising events and always get asked for my recipe. The sliders are a perfect size for the kids to eat and they are getting a healthier option then candy bars or other things they buy. You can get a lot of sliders from a pork butt and this also makes it a good profit at the concession stand. I fix at least 2 of them at a time and there are never any leftovers. The rub and sauce can be made a few days ahead of time.

We always add cole slaw, pickles, and mustard to ours!

Below are the recipes I created and have used for years.

Slow Cooker BBQ Pulled Pork Sliders
Yields 24
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  1. Recipe for BBQ rub
  2. Recipe for BBQ sauce
  3. 5-7 lb pork butt
  4. mustard, pickles, cole slaw to serve (optional)
  1. Prepare BBQ rub as directed. Rub spice mixture on all sides of pork butt.
  2. Place pork butt in large crockpot and add 2 cups of water to the bottom. Cover with lid and cook on low for 12 hours or until pork is tender enough to pull apart with forks. May cook on high 6-7 hours if desired instead.
  3. Prepare BBQ sauce. Make a double or triple amount for this meat.
  4. Transfer pork to a large pan and pull apart with 2 forks. Spoon some of the juice from the crockpot over the meat if desired for extra moistness. Pour some of the sauce over the shredded meat and toss to combine. Place in serving pan or back in the crockpot.
  5. Serve remaining sauce on the side.
  6. Serve on slider buns. Serve with pickles, mustard or coleslaw if desired.
  1. This can be prepared a day ahead of time. After the meat is shredded, place in a large Ziploc bag. I spoon the broth out of crock pot with a soup ladle into a quart size canning jar. When the liquid cools, the fat comes to the top and can be scraped off and discarded. To reheat meat, place meat in a crockpot and pour the liquid from jar over it. Toss to cover the meat and heat on WARM.
BBQ Sauce
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  1. 1/4 cup honey flavored BBQ sauce
  2. 1 cup ketchup
  3. 1 teaspoon lemon juice
  4. 1/3-1/2 cup brown sugar (preference of sweetness, we use 1/2 cup)
  5. 3 teaspoons McCormick Grill Mates BBQ Seasoning
  1. In a small saucepan, combine all of the ingredients.
  2. Simmer over a low heat about 10 minutes, stirring frequently.
  3. Makes about 2 cups.
  1. I double this amount for a 5-7 lb pork butt. This sauce is excellent on chicken, pork chops, and pork ribs also.
Homemade BBQ Rub
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  1. 2 Tablespoons sugar
  2. 1 Tablespoon Kosher salt
  3. 1/2 cup brown sugar
  4. 1 Tablespoon chili powder
  5. 1 teaspoon ground cumin
  6. 2 teaspoons red pepper flakes
  7. 1 teaspoon coarse ground black pepper
  8. 1 teaspoon garlic powder
  9. 1 teaspoon dry mustard
  10. 2 teaspoons McCormick Grill Mates BBQ Seasoning
  1. Combine all of the ingredients in a small bowl, using a fork or a small whisk.
  2. Rub on meat or store in a Ziploc bag for later use.
  3. Makes 1 cup.
  1. I double this recipe for a 5-7 lb pork butt. This rub is excellent on chicken, pork chops and pork ribs also. I keep a Ziploc bag of it prepared and in my pantry


breakfast-panini-for-national-sandwich-dayThe perfect way to start National Sandwich Day is with my yummy breakfast panini.

Loaded Breakfast Panini
Serves 1
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  1. 2 teaspoons butter, softened
  2. 2 slices sourdough bread
  3. 1 teaspoon mayonnaise
  4. 4 slices mozzarella cheese, sliced thin
  5. 6 baby spinach leaves
  6. 3 slices deli ham, sliced thin
  7. 1 egg, fried with yolk semi soft
  8. 3 slices bacon, cooked
  9. 2 slices tomato, thin
  1. Preheat panini pan to medium heat. May use a grill pan or 2 cast iron skillets instead.
  2. Butter one side on each slice of bread. Spread half of the mayonnaise on inside of 1 slice of bread. Place the bread, butter side down into hot pan.
  3. Layer 2 slices of the cheese, the spinach leaves, ham, egg, bacon, tomato and remaining 2 slices of cheese onto bread. Spread remaining mayonnaise on inside of the other slice of bread and place on top of sandwich, butter side up.
  4. Grill sandwich until bread is crisp, golden brown, and cheese has melted. Carefully, turn sandwich and cook on the other side, about 6-7 minutes total.
  1. This recipe is so easy and can be made with any other ingredients you have available. I have used pesto instead of mayo to give it an Italian flavor.