God bless the slow cooker! Instead of taking up your entire oven for hours to roast a hunk of meat, it tidily, gently cooks things out of the way. We employ this most helpful of kitchen gadgets to make these game-day-friendly pulled pork sliders: savory, tender and tasty. Start with PA pork butt, like from Leider’s in Harleysville, coated in spices and cooked down in the juice from a jar of PA pickles (try Brine Street Picklery from Philly, or Epic Pickles from Dallastown) and a glug of locally distilled whiskey (we love Manatawny Still Works in Pottstown or Pittsburgh’s Wigle Whiskey). After six hours in the slow cooker, the pork is ready to go — pile it high onto a Martin’s Potato Slider Rolls (what else?) spread with mustard and topped with plenty of pickles.
Pickleback Pulled Pork Sliders
| Prep Time |
Cook Time |
Total Time |
| 5 min |
360 min |
365 min |
Ingredients
- 6 pounds PA pork butt
- 3 cloves garlic, minced
- 2 tablespoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon black pepper
- 1 (24-ounce) jar sliced PA dill pickles
- 1/2 cup PA whiskey
- Whole-grain mustard, for serving
- Martin’s Slider Potato Rolls, for serving
Method
- Coat pork butt with garlic, salt, mustard seeds and pepper and then place in slow cooker. Pour pickle juice (reserve pickles for serving) and whiskey over pork, cover, and cook on high for 6 hours, until pork shreds easily with fork.
- Shred pork with fork and keep warm in slow cooker with cooking liquid until ready to serve.
- To serve, spread mustard on both sides of potato rolls and top with pulled pork and reserved pickle slices.
