BBQ Pulled Pork Slid­ers

AC­TIVE TIME: 15 min. TO­TAL TIME: 61⁄2 hrs. SERVES: 12

First For Women - - Insight -

1 (3 lb.) bone­less

pork shoul­der 1 onion, thinly sliced

2 tsp. gar­lic pow­der 1 (14 oz.) can tomato puree 1⁄2 cup maple syrup 1⁄2 cup ap­ple cider vine­gar, di­vided

1 (12 oz.) bag kale salad blend 1⁄4 cup olive oil

12 mini cia­batta rolls,

split A sim­ple sauce made with maple syrup and cider vine­gar el­e­vates a bud­get cut of pork with show­stop­ping smoky-sweet fla­vor

In slow cooker, com­bine first 5 in­gre­di­ents and 1⁄4 cup vine­gar. Sea­son gen­er­ously with salt and pep­per. Cook on high 6 to 8 hrs. or un­til fall-apart ten­der.

In bowl, toss kale salad blend in olive oil and re­main­ing ap­ple cider vine­gar. Us­ing 2 forks, shred pork; toss with cook­ing liq­uid. Serve pork on cia­batta rolls with slaw as de­sired.

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