Slow Cooker Maple Lavender Pulled Pork Sliders
Rub it in the morning, forget about it all day and come home to tender pulled pork that feeds a crowd. Piled on soft slider buns with crunchy slaw, these are made for football Saturdays and harvest potlucks.
Rub it in the morning, forget about it all day and come home to tender pulled pork that feeds a crowd. Piled on soft slider buns with crunchy slaw, these are made for football Saturdays and harvest potlucks.
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Why this pairing works
Herbes de Provence with lavender gives the rub a savory, piney depth that stands up to smoky paprika. Maple stirred into the barbecue sauce adds a rounder sweetness than brown sugar alone.
Serves 10 to 12 Prep 20 min Cook 8 to 10 hr
Ingredients
- 3 to 4 lb boneless pork shoulder, trimmed of large fat pieces
- 1 Tbsp Herbes de Provence with Lavender
- 1 Tbsp smoked paprika
- 1 Tbsp brown sugar
- 2 tsp kosher salt
- Lavender Garlic Pepper Grinder, about 1 tsp
- 1 onion, sliced
- 1/2 cup apple cider or broth
- 1 cup barbecue sauce
- 3 Tbsp Lavender Maple Syrup
- 24 slider buns and coleslaw, for serving
Directions
- Mix the herbes de Provence, paprika, brown sugar, salt and Garlic Pepper. Rub it all over the pork.
- Scatter the onion in the slow cooker, set the pork on top and pour the cider around it.
- Cook on LOW 8 to 10 hours, until the pork shreds easily with a fork (about 195°F to 205°F).
- Move the pork to a board and shred it. Skim the fat from the juices.
- Stir the barbecue sauce and maple syrup together. Toss the pork with the sauce and a splash of the cooking juices.
- Pile onto buns and top with coleslaw.
Serve it with: Lavender Cider Gourmet Mix
Make it your own
- Serve over baked potatoes or mac and cheese for a harvest dinner.
- Leftovers make great quesadillas with cheddar and a drizzle of Lavender Maple Syrup.
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