RECIPE SUMMARY
Pulled Pork Sliders
Makes 8 Servings: Counts towards 8 oz. Meat, ½ tablespoon Oil, 1 cup Vegetables
INGREDIENTS
DIRECTIONS
On a cutting board, rub the pork butt with the yellow mustard, cayenne pepper, garlic powder, thyme, black pepper and sea salt. Place the butt in a crockpot and pour in the qt. of water ( or enough to partly submerge it), apple cider vinegar, coconut aminos, and liquid smoke; cover, and set the crockpot to low and cook for 14 hours or until the meat starts to fall apart.
Remove the cooked pork, leaving the remaining liquid in the crockpot, and let it rest for 10 minutes. Use two forks to pull apart the pork into shreds; place the shreds back into the crockpot and set it to warm.
Set your oven to broil.
On a clean cutting board, remove the stems from the Portobello mushrooms and dress them with olive oil; season with salt and pepper, to taste. Place the mushrooms on a baking sheet and place them in the oven to broil until they are just soft.
Top the mushrooms with the pulled pork and enjoy.
Ingredients
Directions
On a cutting board, rub the pork butt with the yellow mustard, cayenne pepper, garlic powder, thyme, black pepper and sea salt. Place the butt in a crockpot and pour in the qt. of water ( or enough to partly submerge it), apple cider vinegar, coconut aminos, and liquid smoke; cover, and set the crockpot to low and cook for 14 hours or until the meat starts to fall apart.
Remove the cooked pork, leaving the remaining liquid in the crockpot, and let it rest for 10 minutes. Use two forks to pull apart the pork into shreds; place the shreds back into the crockpot and set it to warm.
Set your oven to broil.
On a clean cutting board, remove the stems from the Portobello mushrooms and dress them with olive oil; season with salt and pepper, to taste. Place the mushrooms on a baking sheet and place them in the oven to broil until they are just soft.
Top the mushrooms with the pulled pork and enjoy.