By Jackie Lindley
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.
