TRIED 'N' TRUE: Fix dry ingredients ahead of time for these sliders

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October 4, 2009

By Jackie Lindley The Tribune Star Sun Oct 04, 2009, 07:14 PM EDT

It seems like everywhere we look, we see Sliders. I never knew what they were until my neighbor and good friend, Reta Bumpus, gave me this recipe.

It has been a very good recipe to have on hand. I like to fix the dry ingredients ahead of time. This is a meal you put into a slow cooker and leave it for 8 to 10 hours on low. Serve it with a salad, cole slaw — any side dish. Don’t forget to use the regular small dinner rolls for your sliders. Thanks Reta.

South Caroline BBQ Pork Sliders

1 slow-cooker liner

11/2 teaspoon chili powder

1/4 cup packed brown sugar

11/2 teaspoon salt

2 tablespoons paprika

1 teaspoon garlic powder

2 tablespoons onions

1/2 teaspoon allspice (optional)

4 pounds bone-in pork shoulder roast.

3/4 cup apple cider vinegar

1/2 cup sliced scallions

24 small dinner rolls, split

n Mix 1 tablespoon brown sugar, paprika, onions, chili powder, salt, garlic and allspice.

n Sprinkle 1 tablespoon into bottom of cooker.

n Rub rest over pork

n Put vinegar and rest of brown sugar into cooker, stir, add pork.

n Cover and cook on low 8 - 10 hours until tender when fork is poked in.

n Remove to cutting board.

n Pull into shreds.

n Return to cooker and add scallions and toss to coat.

n Place about1/4 cup onto each bun bottom

n Top with bun tops.

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