Chef Folse: Ultimate crockpot barbecue pork sliders

Chef John Folse Makes Crockpot Barbecue Pork Sliders

NEW ORLEANS (WVUE) - Can you imagine a well-respected executive chef using a crockpot!? Well, there are times when a crockpot is the ideal cooking vessel to create the greatest of flavors in a dish. Here, the long, slow method of roasting a shoulder of pork guarantees a buttery, soft texture that is unmatched. Why fight a barbecue pit in the Louisiana sun when you can turn your crockpot to low at 8:00 p.m. and wake up to the smell of summer?

Prep Time: 12 Hours

Yields: 8–10 Servings


1 (4-pound) pork shoulder roast or Boston butt

1 (18-ounce) bottle Sweet Baby Ray's® barbecue sauce, plus more for serving

3 tbsps Wright's® liquid smoke

salt and black pepper to taste

granulated garlic to taste

1 tbsp cumin

1 tsp smoked paprika

1 tsp mustard powder

2 tsps chili powder

½ cup thinly sliced garlic, divided

2 medium red onions, peeled and thinly sliced

1 cup diced celery

½ cup (½-inch) diced green bell peppers

½ cup (½-inch) diced red bell peppers

½ cup (½-inch) diced yellow peppers

4–6 links smoked or hot sausage, optional

1 cup root beer

slider buns for serving


Place pork shoulder roast or Boston butt on a large cookie sheet. Using a paring knife, create 8–10

(¾-inch) slits through the roast, allowing the flavor to penetrate during cooking. Using rubber gloves, rub liquid smoke thoroughly over the roast and into the slits. Season roast to taste on all sides with salt, pepper and granulated garlic. Blend remaining dry spices and rub generously over all sides of the roast. Place 2–3 slices garlic down each of the slits. Place half of the onions, celery, bell peppers and ¼ cup sliced garlic at bottom of the pot. Add roast and arrange remaining vegetables evenly around roast, taking care not to cover the roast on top. You may wish also to surround the roast with 4–6 links of your favorite smoked or hot sausage, if desired. Carefully pour root beer down side of the pot to prevent from washing seasonings off the roast. Cover pot and cook on low heat for 10 hours. When done, remove cover and using forks, pull roast apart into 4–5 chunks. NOTE: If roast has produced more liquid than desired, you may wish to drain a small amount at this point. Evenly distribute entire bottle of barbecue sauce over roast chunks. Cover pot and continue to cook on low heat for 2 additional hours for sauce to sink in. When ready to serve, using 2 large serving forks, gently remove "super tender" roast from pot and place onto a serving platter. Using forks, gently shred meat. Using a slotted spoon, remove as much vegetable seasonings as desired and place around rim of platter to serve as garnish for your pulled pork slider. Warm slider buns to your liking and serve barbecue pork slider and sausage with additional barbecue sauce as desired.

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