Oh boy! I couldn’t be more excited that summer is here! Even though it is my busiest time of year for work, there is so much summer fun to be had! Movies and concerts in the park, baseball games, picnics and backyard barbecues, lazy days at the pool, summer road trips, vacations and lots of fresh summer foods.
Even though summer doesn’t “officially” begin until June 21, for me I’ve always counted Memorial Day as the kick off for summer. But this year has been a bit different. Instead of waiting ALL summer long, every day excitedly anticipating our summer vacation, we got summer started early with a beach vacation, getting home just a few days ago.
And while the beach was nice and relaxing (I didn’t cook or touch a computer for a week!) and filled with plenty of sun, sand and breezy nights, it went by WAY too fast, as most vacations do!
Getting back into the groove of things has been hard. Not only do I have a bad case of post vacation blues, it has been raining non-stop since we got back, causing a bit of cabin fever. But even as I type this I can’t help but be grateful for the opportunity to take some time for ourselves and for the fact that despite some scary and devastating situations for others, we have been blessed with just a few major mud puddles in our yard.
But despite the rain and the end of our vacation, summer is here and I am looking for forward to all the other fun things awaiting us!
Even though summers are meant for grilling in the back yard, something that I have really grown to L.O.V.E., I really count on my slow cooker during these warmer months of the year. The slow cooker is perfect for hot summer days, because you don’t have to heat up the whole house turning on the oven and you don’t have to melt away while standing over a hot grill. Plus slow cooker meals are usually really simple meaning you can be out all day at the pool or beach and come home when the sun finally sets to a fully cooked meal!
These Slow Cooker Hawaiian Bar-B-Q Pulled Pork Sliders with Tropical Slaw are absolutely perfect for summer! Since they are mini, you can eat one or two as a light summer dinner and be totally satisfied or whip up a batch to serve as an appetizer at your next summer block party!
And even though I spent my vacation lounging on the beach of Florida and not Hawaii, the fresh tropical flavors, including pineapple and mango, bring me right back to those lazy, toes in the sand and sun on my face beach days!
Slow Cooker Hawaiian Bar-B-Q Pulled Pork Sliders with Tropical Slaw
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 20 minutes Cook Time: 8-9 hours on low 4-5 hours on high Serves: 10-12 as appetizer or 6-8 as entree
Hawaiian Bar-B-Q Pulled Pork Sliders:
1 (12-ounce) package Stubb’s Bar-B-Q Slider Cookin’ Sauce
1 (2-3 pound) pork shoulder or pork butt
1/3 cup teriyaki sauce
½ cup crushed pineapple
1 teaspoon crushed red pepper flakes (optional)
1 (10-ounce) package coleslaw mix (with red and green cabbage, carrots, etc.)
½ cup fresh mango, finely diced
½ cup fresh pineapple, finely diced
2 tablespoons red onion, minced
1 clove garlic, minced
¼ cup mayonnaise
½ tablespoon apple cider vinegar
1 lime, juiced and zested
2-3 teaspoons honey
¼ teaspoon celery salt
¼ teaspoon black pepper
12-18 dinner rolls or slider buns, cut in half
Trim excess fat from pork. Rub pork with Stubb’s Bar-B-Q Slider Spice Pack and place in slow cooker.
In a medium-sized bowl, stir together Stubb’s Bar-B-Q Slider Sauce Pack, teriyaki sauce, crushed pineapple and crushed red pepper flakes. Pour sauce over pork in slow cooker. Cover and cook for 8-9 hours on low or 4-5 hours on high.
During the last 30-45 minutes, remove pork from slow cooker and place on a cutting board. Using two forks, carefully pull apart and shred cooked pork. Return shredded pork to slow cooker and stir in Stubb’s Bar-B-Q Slider Finishing Sauce Pack. Finish cooking shredded pork for remaining 30-45 minutes.
Meanwhile, make tropical coleslaw by stirring together coleslaw mix, mango, pineapple and red onion in a large bowl. Set aside.
In a small bowl, stir together mayonnaise, vinegar, lime juice and zest, honey, celery salt and black pepper to form slaw dressing. Pour dressing over prepared coleslaw mixture and toss to combine.
To serve, top bottom half of the slider bun with 2-3 ounces Hawaiian Bar-B-Q Pulled Pork . Top pork with 2 ounces prepared Tropical Slaw. Place top half of the slider bun on top of the slaw. Serve immediately.
NOTE: Slaw can be made up to 24 hours in advance and stored in an air tight container in the refrigerator.