For potlucks and tailgates, we slow-cook pork with cider, onions and spices. Served with sweet potato fries, these tangy sliders make a winning barbecue plate.
—RACHEL LEWIS DANVILLE, VA
PREP: 15 MIN. • COOK: 8 1/4 HOURS • MAKES: 12 SERVINGS
2 teaspoons seasoned salt
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon pepper
2 medium Granny Smith apples, peeled and coarsely chopped
1 medium onion, chopped
1 celery rib, chopped
1 1/2 cups apple cider or juice
1 boneless pork shoulder butt roast (3 pounds)
2 tablespoons cornstarch
2 tablespoons water
24 mini buns, warmed
Additional apple slices, optional
1. Mix first five ingredients. Place apples, onion, celery and cider in a 5-qt. slow cooker; top with roast. Sprinkle roast with seasoning mixture. Cook, covered, on low until tender, 8-10 hours.
2. Remove roast; shred with two forks. Skim fat from the cooking juices. Mix cornstarch and water; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in pork; serve on buns. If desired, top with additional apple slices.
FREEZE OPTION Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
PER SERVING 2 sliders: 375 cal., 15g fat (5g sat. fat), 69mg chol., 563mg sod., 35g carb. (9g sugars, 2g fiber), 25g pro.