Slow-Cooked Pulled Pork Topper
This tender and flavorful pulled pork recipe makes the best barbecue pork appetizer bites. And the leftover pork makes a great dinner entree!
Prep time45 min
Total time6hr 45min
ServingsMakes 32 servings, 1 topped cracker each.
- 3 lb. pork butt
- 1 tsp. EACH salt and black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bottle (18 oz.) barbecue sauce
- 1 cup cola
- 1 cup light beer
- ⅓ cup coleslaw
- 32 RITZ Crackers
- 16 baby dill pickles, cut lengthwise in half
- Sprinkle meat evenly with salt and pepper; rub seasonings into meat.
- Combine onions and garlic in slow cooker sprayed with cooking spray; top with meat.
- Mix barbecue sauce, cola and beer until blended; pour over meat. Cover with lid. Cook on HIGH 6 - 7 hours (or low 8-9 hours) or until tender. Remove meat from slow cooker, reserving barbecue sauce mixture in slow cooker. Set meat aside until ready to use.
- Skim and discard fat from top of sauce. Pour sauce into saucepan; bring to boil. Simmer on medium-low heat 20 min. or until reduced to about 2 cups.
- Pull meat into shreds with 2 forks; place 2 cups shredded meat in medium bowl. Add 1 cup barbecue sauce mixture; mix lightly. Reserve remaining meat and barbecue sauce mixture for another use. (See tip.)
- Top crackers with coleslaw, meat mixture and pickles.
- How to Use the Leftover Meat and Sauce
Shred the remaining cooked meat; toss with remaining barbecue sauce mixture. Cool completely. Place in freezer container; freeze up to 1 month. Thaw overnight in refrigerator, then reheat just before using as desired.
- How to Easily Skim the Sauce
Remove cooked meat from sauce. Pour sauce into bowl. Refrigerate 4 hours. The fat will rise to the top, making it easy to skim and discard. Meanwhile cool meat and shred then refrigerate. Heat with sauce as directed before assembling as above.
Nutrition Per Serving
|% Daily Value*|
|Total fat 2g|
|Saturated fat 0.5g|
|Trans fat 0g|
|Dietary fiber 0g|
|Total sugars 4g|
|Total sugars 1g|
|Vitamin A||0 %DV|
|Vitamin C||0 %DV|
|Vitamin D||0 %DV|