South Carolina Bbq Pork Sliders Recipes

Steps:

• Season meat with garlic powder; place in slow cooker. Add beer and 1/2 cup barbecue sauce; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Meanwhile, mix mustard, sugar and vinegar until blended. Add to coleslaw blend in medium bowl; mix lightly. Refrigerate until ready to serve.
• Transfer meat to cutting board. Discard all but 1/4 cup sauce from slow cooker. Pull meat into shreds with 2 forks. Add to reserved sauce in slow cooker; stir in remaining barbecue sauce.
• Fill rolls with meat mixture and coleslaw just before serving.

Steps:

• 1. Line a 4-qt or larger slow-cooker with liner. Mix 1 Tbsp of the brown sugar, the paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 Tbsp into bottom of slow-cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow-cooker; stir to mix. Add pork. 2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow-cooker; add scallions and toss to coat. 3. Put about 1⁄4 cup onto each bun bottom. Top with bun tops

Steps:

• Mix 1 tbsp of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder, and allspice. Sprinkle 1 tbsp on this mixture into the bottom of the slow cooker, with the remaining being rubbed all over the pork roast. Add vinegar and remaining brown sugar tot he slower cooker and stir to mix. Then add the pork roast.
• Cover and cook on low for 8 to 10 hours or until pork is fork tender. Remove pork to cutting board and shred. Return the shredded pork back to the crock pot and add in the scallions. Mix thoroughly.
• Place 1/4 cup of BBQ on each dinner roll and serve.