24 sliders
15-20 minutes
8-9 hours
Medium
Kick back with a Pale Ale while your slow cooker works its magic on these pork sliders. Infused with the same classic brew, they’re tender, juicy, and perfect for any gathering.
Ingredients
3-4lb pork butt roast
1 12-ounce can of Sierra Nevada Pale Ale
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1 tablespoon paprika
1/2 tablespoon onion powder
1/4 teaspoon cayenne pepper
2 tablespoons packed brown sugar
2/3 cup BBQ sauce
2 packages (12 rolls each) Hawaiian rolls
1 red onion, thinly sliced
16 ounces sharp cheddar cheese, shredded
3 tablespoons butter, melted
Step 1
Place pork in slow cooker. *Place the pork in fatty side up to let the fat flavor drip into the meat.*
Step 2
Cover pork with all dry ingredients, then pour the Pale Ale around the pork.
Step 3
Cover the slow cooker and cook on low for 8-10 hours or until the pork is shreddable.
Step 4
Remove pork from slow cooker and drain juices, then return pork to the slow cooker and shred meat.
Step 5
Preheat the oven to 350º Fahrenheit and line a baking sheet with foil or parchment paper.
Step 6
In a medium bowl, combine the pulled pork and barbecue sauce. Mix well.
Step 7
Slice the rolls in half, separating the tops from the bottoms. Place the bottom of the rolls onto the prepared baking sheet.
Step 8
Layer the pulled pork, red onions, and season with salt and pepper.
Step 9
Add shredded cheese and bun tops and brush with melted butter.
Step 10
Cover the rolls loosely with foil and bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Then uncover and bake another 3-5 minutes to brown.
Step 11
Slice into individual slider sandwiches through the pork and cheese layers to serve.
