Crock Pot Pulled Pork Sliders

One of the joys of my crock pot is "loose meat" sandwiches. They are so easy you'll kick yourself for not trying them sooner. Today I made Pulled Pork Sliders, which I made up but is probably on the interwebz somewhere!

Pulled Pork Sliders

2 to 3 pounds pork, frozen
Barbeque sauce or other pork-appropriate sauce
Slider rolls

Put the frozen pork in a crock pot with about a half-cup of sauce. Cook on low for 6 hours.  Shred with a fork, removing the bones as you shred, and add more sauce if desired.  Serve on small rolls.  Serves four, but your mileage may vary.

It's really that easy.  I use random pork from the mark-down bin because it really doesn't matter what cut it is. I've used ribs, chops, roasts, country ribs, even fajita cuts.  What matters is that you have two to three pounds of meat not counting bone. I always start from frozen because I buy the meat when it's available. You can adjust the time for thawed meat and pulled meat is really forgiving if you keep it from drying out.

Tonight I made this with just a touch of barbeque sauce and left the bottle on the table in case anyone wanted more, but I've added almost a full bottle for BBQ Sammies, and I've used a Hawaiian-style teriyaki. Tonight I used King's Hawaiian Rolls because they are lovely and slider sized.

Really, your imagination is the only limit.

Daddy's pulled pork sliders.

Drake's pulled pork sliders.

Product Review: Kraft Fresh Take

I've gotten some coupons for Kraft's new product, Fresh Take. Essentially this is a cheesy Shake-and-Bake recipe helper.  Never one to turn down a free sample, I turned to the freezer for something to use it on. There's plenty of ideas on the package - they recommend fish and chicken - but what I had was a Hormel pork tenderloin which sounded like it'd go well with the Rosemary & Roasted Garlic Fresh Take.

The Fresh Take packaging is clever:  the bread crumbs and cheese are segregated in a folded-over zip-type bag.  Open the bag and gently pull the seam at the fold, and you can re-close it and mix the ingredients. Then you have a coating bag all ready to go!

Tenderloins coated with Rosemary & Garlic Fresh Take just going in the oven

I sliced my tenderloin into medallions. They were quite juicy, so I didn't bother dipping them in water as the package suggested.  I put two at a time into the bag, zipped, shook, and then put them on a foil-lined cooking sheet.  I highly recommend covering your cooking sheet as there's cheese in there, and baked-on cheese is never fun to clean up. You might even use a light coat of cooking spray.

Ready to serve. I wish you could smell it!

I arranged the coated pork medallions in a single layer on the baking sheet and baked at 350°F for 30 minutes.  It's incredibly easy and delicious. We have also tried the Cheddar Jack & Bacon variety on a Hormel Teriyaki Pork Tenderloin, which was a very rich combination but not bad at all.

Final Review:  A different and reasonably priced option to add variety to your same-ol' dinners.  Very easy to use, although I'd recommend planning ahead to make clean-up easy. Tasty and easy, I'll be buying it again.

Okay, corn and white rice are boring sides. 

Disclaimer: While I received a coupon for a free package from the Kraft First Taste program, this was an uncompensated and unsolicited review.