This Pittsburgh-style BBQ Pulled Pork Slider recipe sponsored post was written by me on behalf of Smithfield® Marinated Pork as part of an Influence Central campaign. All opinions expressed in my post are my own. #RealFlavorRealFast #IC #ad
I adore BBQ pork sandwiches and sliders. I also adore Pittsburgh-style sandwiches topped with meat, cole slaw, and French fries. So, a no-brainer recipe was to meld the two together and create a Pittsburgh- style BBQ Pulled Pork Slider! Using only a handful of ingredients, the simple recipe can be jazzed up in so many ways and customized to suit your BBQ style and palette. Ready for a taste of The ‘Burgh?
If you’ve ever been to Pittsburgh, you know all about the Pittsburgh-style sandwiches. They’re a staple for locals as well as visitors. If you’ve never tried one, the combination of cole slaw, protein, and French fries make for a full meal.
When it comes to pulled pork, it’s slow and steady to get the taste and texture just right. But it doesn’t have to be an all-day ordeal to do it. In the morning, I add a small pork roast to my slow cooker and leave it alone. It takes maybe a minute to prep and then it’s good to go. When it’s time to make dinner, it’s only a few steps and I’ve got the most delicious BBQ pork sliders with a taste of my big city.
BBQ Pulled Pork Sliders Recipe
Recipe makes approximately 12 sliders
- 1 marinated pork roast. I used an 18 ounce Smithfield Roasted Garlic & Cracked Black Pepper Marinated Pork Tenderloin for added flavor.
- 1/4 cup water
After pork tenderloin is cooked:
- BBQ sauce of your choice
- Cole Slaw. Feel free to make your own, but I buy pre-made slaw from our local deli.
- French Fries. Again, if you’re ambitious you can make your own. I do. But shoestring fries from the supermarket freezer section are delish, too.
Add the marinated pork tenderloin to a slow cooker on medium. Drizzle water over the top. Cover and leave it for 6 to 8 hours.
Here’s where the logistics come in. About 20 minutes before dinner, I get the French fries going. While they’re frying, use two forks to pull the pork tenderloin apart. Mine truly falls apart using this method. Leave the juice in the bottom of the slow cooker! Add the bbq sauce, about 1/4 cup at a time until all of the pork is coated. I use about a full cup but sometimes it does take more. Put the cooker’s lid back on and turn heat down to low.
All in all, it takes about a minute to prepare in the morning and about 20 minutes for prep and plating. That’s fast and easy! Sometimes I even use a marinated pork tenderloin from our previous night’s dinner, break it up with a couple of forks, add bbq sauce, and make next-day bbq sliders. The garlic and cracked pepper marinade give the recipe a nice kick.
What if I Want to Make this Recipe at the Last Minute?
Not a problem. Simply slice the pork tenderloin thin, add it to a heavy pan with a well-fitting lid, add in about 1/2 cup of water, and cook on the stove top on medium to medium high. Make the French fries while the pork is simmering. Once the pork is cooked, remove the lid and let the water boil off. Add the bbq sauce and assemble. You won’t have the pulled texture but it will still be delish.
I like to assemble all of the sliders at once, it’s just easier for me. So grab your small plates and open a bun on each plate. Add a generous amount of bbq pulled pork, top with a hearty teaspoon of cole slaw, and then top with the fries. Put the bun topper on and you’re good to go!
My Pork of Choice: Smithfield Marinated Pork
Did you know I was a military brat? Indeed. My father retired from the Air Force when I was in elementary school, so I lived many of my formative years on a military base in Northern Maine. My father is now well into his golden years, but he still loves to shop at our local military base commissary so I happily tag along with him to grab deals on meat and groceries.
Why Smithfield Marinated Pork, you ask? The answer is simple. Each tenderloin has the hard work already done for me. I don’t need to think about which spices and flavor combinations to use and there’s plenty of cuts of meats to choose from: tenderloins, loin filets, and sirloins. Additionally, I know its made from 100% fresh pork and has the protein my family craves at dinner.
The commissary carries Smithfield Marinated Pork so it’s a no-brainer to purchase several styles in one trip and put them in the fridge to cook throughout the week.
Smithfield Real Flavor Real Fast Contest is going on right now and plenty of chances to win. The grand prize is a trip to Wine County but there’s hundreds of others, so head to the link and enter! If you need more meal inspiration, head to the Smithfield Meal Inspiration page for quick and easy ideas that take 30 minutes or less!
Are you planning to try this recipe? Please let me know in the comments section below!