Easy Pulled Pork Sliders - Smoked and Slow cooked - Cant Beat the Recipe Listed Below

Pulled Pork Sliders with Fresh Pickled Onion and Cucumbers

Ingredients:
(½) Picnic Roast 3-4lbs
(12) Roma tomatoes 5lbs
(4) Large Yellow Onions 3-lbs
(1) Package Fresh Pork Medley Herbs
(2) Cans Beef Broth
(2) Cucumbers
(2) One Time Use Baking Pans
(2) Fuji Apples

Brown Sugar
White Sugar

Salt
Dill Seed
Pepper
Garlic Powder
White Vinegar
Apple Cider Vinegar
Slider Buns
Aluminum Foil
Mesquite Chips
Olive Oil
Ground Turmeric

Grilling Meat and Tomatoes:

1. Place Mesquite Chips into one time baking pans and cover with aluminum foil. Poke multiple holes in aluminum foil and set pans aside.
2. Heat one side of grill on medium high and remove grill.
3. Once grill diffusers are hot place 1 baking pan, with mesquite chips, on top of grill diffusers.
   As baking pan heats the mesquite chips the pan will start to produce smoke. This is the desired effect; keep in mind cooking temperature and keep temps in 240-260 F range.
4. On opposite side of lit burner and smoke pan place the picnic roast fat side up in grill. Place all tomatoes on grill at this time and allow to smoke for 1 hour at 240-260 f.
   Baking pans filled with mesquite should maintain smoke for 1 hour. If smoke goes out, replace pan with the fresh baking pan filled with mesquite chips.
5. After 1 hour remove all tomatoes, their flesh should easily be peeled off, don’t remove it’s just a waste of time for this recipe. Check on roast and rotate if necessary but don’t flip meat. Keep fatty side up.

Cooking Crockpot Meat Marinade:

1. Add all roasted tomatoes into large pot and place on stove. Add 2 large onions julienned cut into pot along with: 2 cans Beef Broth, 1 package fresh Pork Medley Herbs, ¼ Cup White Vinegar, ½ Cup Apple Cider Vinegar, 2 Fuji Apple Diced, ¼ Cup Olive Oil, ½ Cup Brown Sugar,
   2 Tablespoons Garlic Powder, 1 Tablespoon Black Pepper, and 1 Tablespoon Salt.
2. Once all ingredients are in pot add water so all ingredients are thoroughly covered in liquid.
   Water measurement will vary with pot size. At the end we are looking for 2 cups of liquid to remain in pot so water will most likely be added in during the process.
3. Bring to a boil on Medium heat add lid and allow to simmer for 1 hour.
4. After 1 hour mash all tomatoes and thoroughly remove all tomato juice.
5. Pour liquid and mashed vegetable through strainer into Crockpot. This should yield 2 cups of marinade.
6. Remove Roast from the grill and place into Crockpot fatty side up.
7. Cook in Crockpot on low 6-8 hours

Fresh Pickled Cucumber and Onions

1. Slice onion into thin slices no more than 1/6 inch wide and put into a large glass bowl.
2. Remove both ends of cucumber and cut cucumber in half. Slice cucumbers lengthwise into 1/6 of an inch segments and then cut those into 1/6 of an inch segments. This should produce spear like cuts that are rectangular about 3 inches long and 1/6 of an inch wide and square.
3. Place cucumber into dish with onions and toss around so onions and cucumbers are evenly distributed.
4. Bring to a boil in pot: 1 cup Water, 1 cup White Vinegar, 1 cup Apple Cider Vinegar, ¼ Cup White Sugar, 1 tablespoon Turmeric, and 2 Tablespoons Dill Seed.
5. Once Mixture is boiling and sugar has dissolved pour mixture into glass bowl with onions and cucumbers.
6. Place plastic wrap over bowl and put bowl into refrigerator.

Assembling Sliders

1. Once meet is thoroughly cooked and can be shredded easily pull meat out of crockpot and shred on separate plate.
2. Pour remaining liquid through strainer and place into a bowl. (This will now be used as a traditional Carolina BBQ Sauce)
3. Assemble Sliders: Shredded meat on top of bottom slider, add fresh pickles on top of meat, and top with slider bread. Place toothpick through the whole slider to keep in position. Repeat until all sliders are assembled.
4. Use the Carolina BBQ sauce as a dunking juice if guest wants a little extra zing.

Note - This is not my picture - I pulled it from Google Pics - It is a very good picture though - The recipe though is 100% authentic and I use it here in Alaska many times a year when my guests want FANTASTIC Southern BBQ!