Crockpot BBQ Pineapple Pulled Pork Sliders
All things YES when it comes to these Pulled Pork Sliders. The yummy-goodness of these savory and sweet sliders are my new go-to dish to bring to parties. They are super easy to make and a great option to serve for a large party. If I were to give any tips with this meal, it would be to NOT skip the butter glaze mixture on top. It brings this dish to a whole new level of mouth-watering flavor!
Working Parents: Throw the pork in the crockpot before going to work. When you get home pre-heat the oven, assemble the sliders and you are good to go! Your family will love this super easy meal that makes great for leftovers.
I would love to see if you made this dish! Please tag me on Instagram @daniellemsheppard in all your Studio Sheppard food photos. I want to see what is going on in each of your kitchens!
Step One: Add the pork tenderloin, crushed pineapple, red onion, and BBQ sauce to the crockpot and stir making sure the pork is evenly covered with the mixture. Season with salt and pepper. Cook on high for 4-6 hours or on low for 8-10 hours.
Step Two: Preheat oven to 350 degrees. When pork is finished cooking, shred and give it a good stir. Cut your Hawaiian rolls in half while all still attached. Not tearing them apart will make it easier in the long run. TIP: Make sure the bottom of your rolls is thicker than the top to support these meaty sliders.
Step Three: Place the bottom of the Hawaiian rolls in a 9x13 baking dish. Add the shredded pulled pork evenly across the bottom portion of the buns and evenly top with cheese. Cover with top portion of buns.
Step Four: Mix the butter glaze. Coat the top of the sliders generously and place into the oven. Cook for 5-8 minutes until cheese is melted and tops are browned. Keep a close eye on it while cooking. Use knife to cut them into separate pieces and serve.
Crockpot BBQ Pineapple Pulled Pork Sliders
1 lb. Pork Tenderloin
10 oz. Crushed Pineapple
12 oz. BBQ Sauce
1 Large Red Onion – Thinly Sliced
1 Tsp Kosher Salt
½ Tsp Black Pepper
2 – 12 Pack Hawaiian Buns
12 Slices Provolone Cheese
For the Glaze
3 Tbsp Butter – Melted
1 Tbsp Brown Sugar
1 Tsp Italian Seasoning
1 Tsp Worcestershire Sauce
½ Tsp Salt
Add the pork tenderloin, crushed pineapple, red onion, and BBQ sauce to the crockpot and stir making sure the pork is evenly covered with the mixture. Season with salt and pepper. Cook on high for 4-6 hours or on low for 8-10 hours.
Preheat oven to 350 degrees. When pork is finished cooking, shred and give it a good stir. Cut your Hawaiian rolls in half while all still attached. Not tearing them apart will make it easier in the long run. TIP: Make sure the bottom of your rolls is thicker than the top to support these meaty sliders.
Place the bottom of the Hawaiian rolls in a 9x13 baking dish. Add the shredded pulled pork evenly across the bottom portion of the buns and evenly top with cheese. Cover with top portion of buns.
Mix the butter glaze. Coat the top of the sliders generously and place into the oven. Cook for 5-8 minutes until cheese is melted and tops are browned. Keep a close eye on it while cooking. Use a knife to cut into seperate pieces and serve.
Main Course
American
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