These warm November days are a bit of a tease but I am taking full advantage of them. We headed out for a long walk to find a new playground and enjoy some sunshine again this afternoon. We found the park okay but on the “shortcut” home I took a wrong turn, completely lost my bearings and had us walking in circles. Mai was quite forgiving when I reminded her there was a fresh batch of cookies waiting for us at home. She’s a trooper.
While Mai devoured her cookie I had other plans. Pulled pork sliders and my favorite homemade coleslaw sandwiched between lattice cut french fries! Yes! This appetizer tasted even more delicious than I expected. I ate this for lunch and supper yesterday…and lunch and supper again today! So much for my eating healthy streak. In my defense I ate it with a (small) side of veggies. 😉
Other than a little prep for the slow cooker, this is a snack you can put out for guests fairly easily that will go over with a hit. If you like a more bold flavor to your sauce swap out the ketchup for your favorite BBQ sauce and certainly it will not disappoint. I do recommend (and I mentioned this below as well) this is a dish you want to serve right away, as the juices from the pulled pork will make the fries soggy if left sitting, so set it out piping hot and dig in! Enjoy!
Pulled Pork Sliders & Slaw on Lattice Cut French Fries
1 medium onion, diced
2 cloves garlic, minced
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tbsp smoked paprika
2 tbsp Worcestershire sauce
2 tbsp yellow mustard
1 1/2 tsp. salt
1 1/4 tsp. ground black pepper
3-4 lb. boneless pork shoulder blade roast
2 bags of lattice cut french fries
12 sandwich buns
In the slow cooker pot, combine all ingredents except the pork and mix well.
Add the pork and turn several times to fully coat in the sauce.
Cover and cook on low heat for 4-6 hours until pork is no longer pink and very tender.
Once fully cooked remove the pork and transfer to a large plate or cutting board. Turn the slow cooker to high heat to allow the sauce to thicken while you shred the meat.
Using two forks shred the pork by pulling it apart then return it to the slow cooker. Mix well with the sauce and return the heat setting to low for an additional 30 minutes.
Assembly: Cook lattice fries according to package instructions. Spoon 2-4 tablespoons of pulled pork onto cooked fry, top with coleslaw and sandwich together with another lattice fry. Serve immediately!
* Do not allow these to sit for any length of time as the juices from the pulled pork will make the fries soggy. Serve them right away, piping hot and assemble them a few at a time if needed. If using the sandwich buns, they are a little more forgiving and can withstand to sit. Enjoy!
My Favorite Coleslaw
1/2 cabbage, shredded
1 large carrot, grated
3/4 cup sour cream
3/4 cup Hellman’s mayonaise (Miracle whip will not give the same result)
1/4 cup sugar
1 tbsp yellow mustard
In a medium sized bowl whisk together sour cream, mayonaisse, sugar and mustard until sugar has dissolved and is no longer grainy.
Add cabbage and carrot, stir to coat.
Keep refrigerated until ready to use.
By Three Happy Folk