Step 1
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First get a skillet heating up over medium heat while you step back and look at how simple these ingredients are. |
Step 2
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Now dice up enough of your onion (probably about half of a large one) to have about a cup. It's listed as a cup on the ingredient list, but as you can see, I've definitely got a heaping cupful here. |
Step 3
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My pork cubed steaks were already pretty small, so I only had to cut most of these in half. Just keep in mind that these pieces should end up fitting nicely on your Hawaiian rolls, so cut them into smallish pieces accordingly. |
Step 4
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Now give everybody a generous shake of your favorite dry BBQ rub seasoning. I used a rub I absolutely love that my friend Whit Noble makes called Mrs. Sippy River Rub. Of course feel free to use whatever rub you like! |
Step 5
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In a shallow dish, mix together the flour, salt and pepper.
Each piece of pork gets a roll in this seasoned flour mix before getting fried. |
Step 6
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Add one tablespoon each of butter and olive oil to your hot skillet. Once it has melted all together, add in a few pieces of your seasoned and floured pork. Make sure not to overcrowd them. Plan on browning them in two or three batches. |
Step 7
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After about two or three minutes flip them over and brown their other side. Pull the browned pieces to a plate. Repeat the browning process with the rest of your pork, adding another tablespoon each of oil and butter in between batches. |
Step 8
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Once all of your pork bits are nice and brown the crockpot layering begins!
Start with some of your BBQ sauce in the bottom. |
Step 9
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Then sprinkle in some onions. |
Step 10
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Now add a single layer of tasty little pork pieces. |
Step 11
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Keep these layers going until you run out of all your ingredients. You'll end up with a delicious looking BBQ parfait! |
Step 12
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Now it's time to get back to those pan drippings. This is an optional step, but it is one that I believe adds a lot of flavor. Begin by turning the heat back on under your pan to medium high. |
Step 13
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Add 1/2 c. of water to your empty BBQ sauce bottle. |
Step 14
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Give it a good shake to grab all those last little drops of BBQ sauce. |
Step 15
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Pour the BBQ water into the hot pan. |
Step 16
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Let it bubble away while you scrape up all of those tasty little flavor bits off the bottom of the pan. |
Step 17
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Once you've thoroughly cleaned up the bottom of the pan, pour the hot water over the top of your BBQ parfait. |
Step 18
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Now just pop on the lid and heat on low for around 8 hours. Later that day this is what you'll end up with! |
Step 19
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Look at how tasty this looks! |
Step 20
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The cabbage slaw is super easy. I mix the dressing and shred the cabbage ahead of time, but wait to toss it all together until right before it's needed. |
Step 21
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Add all of the slaw ingredients (minus the cabbage) into a jar. Make sure you've found the right lid to fit on your jar before you add all the sloppy stuff in (I learned this the hard way)! |
Step 22
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Screw the lid on nice and tight and give it a shake! |
Step 23
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Dump all of the shredded cabbage into a large bowl and toss with the dressing. |
Step 24
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Now it's just a matter of assembly. I love Hawaiian rolls for sliders. Feel free to use another type of small bun especially if you're not a fan of the sweetness that the Hawaiian rolls bring to the party. |
Step 25
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Slice your rolls in half and start with a piece of pork and a touch more of the crockpot sauce. |
Step 26
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Then add a nice little pile of slaw. |
Step 27
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Now all you need is the top of the roll and an appetite! |
Step 28
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These little guys are so delicious, I hope you love them! |
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