Happy New Year’s Eve! What should we celebrate with?
Barbecue Pork Slides with GARLIC Aioli?!?! It’s a slow cooker recipe, they’re sweet and spicy, they’re garlicky, and well, they’re just darn good.
So…I know it’s New Year’s Eve and New Year’s means eating healthier – it’s the most popular New Year’s resolution and I totally get it. I’m jumping on the “going to exercise 3-5 times a week” New Year’s resolution. I seriously feel old…like my bones hurt and I’m not even 30 yet, and I have a 5 month child. I have no choice but to get a little stronger and healthier.
I’m not dieting though…I like food too much.
However…if you are trying to eat healthier…I have a ton of salads on the blog that are deeeelicious.
Anyway! So let’s kick off the New Year with a slow cooker recipe that actually works! I hate slow cooker recipes that don’t turn out. I’ve tried several and I am disappointed quite a bit. I think it comes down to what can actually be slow cooked and what can’t. I can tell you that pork can be slow cooked and it turns out well every time.
Just thought of another New Year’s resolution – try one slow cooker recipe a week. Am I lame? It seems lame to me…I should like read a book (I actually want to read more) or start yoga (I’ve only done it once), but instead I really want to figure out how to make better slow cooker recipes.
Why? Because they’re so easy and ready when Vin gets home. I love to cook, don’t get me wrong, but I like spending time with my family more. There are only about 1-2 hours to spend time with Vin and Raya by the time Vin gets home and Raya goes to bed. I HATE cooking during that time. Anyone else agree?
So I am trying to prep meals ahead of time so that when Vin gets home, we can spend quality time together with Raya and dinner only takes 15 minutes to get ready.
Ya know what I’m sayin’?
I pulled these pork sliders together in just minutes – the pork goes into the slow cooker for 8 hours and the garlic aioli is whisked together and hanging in the fridge. All I had to do was shred the pork, add some bbq sauce and toast up some buns. I think I spent a total of 20 minutes getting this meal together throughout the entire day.
And hello…Super Bowl is in like a month. Pull these together for your partaaay – your guests will love them.
Did I ramble?
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 1, 3-5 pound pork shoulder (mine was 3.75 lbs. bone-in or no bone both work fine)
- Salt
- Pepper
- Garlic Powder
- Your favorite barbecue sauce (I used Sweet Baby Ray's)
- Slider buns
- ¾ cup mayonnaise
- 1 teaspoon minced garlic (about 1 garlic clove)
- 2 pinches of black pepper
- 1 tablespoon lemon juice or white wine vinegar
- 1 tablespoon chopped chives (I used Gourmet Herbs slightly dried chives)
- Generously season the pork shoulder with salt, pepper and garlic powder, and rub pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this). Place in a slow cooker and cook on low for 8 hours (or high for 4-5 hours). Once cooked, remove pork shoulder and slightly shred - discard any fatty parts. Careful not to shred the pork too much - you want nice chunks of pork on your sandwich. Add about ½ cup to 1 cup of your favorite barbecue sauce and gently mix.
- To make the aioli, add all the ingredients to a bowl and mix.
- Toast the slider buns in the oven at 375 for a few minutes until crispy.
- Assemble sliders by adding the pork on the bun and topping with a dollop of aioli.
Would a 5lb boneless pork loin work just as well? Do I need to make any modifications?
Hi Alyson! Unfortunately a pork loin will probably not work. It’s a whole different cooking method and I haven’t tried slow cooking one. I’m sorry!!
If I needed to double the recipe with 6lbs of meat how long should it cook
Still do 8 hours then check it and if it needs longer, an additional hour or 2!
Have you ever added liquid smoke and if so how much
I have not!
Do you use Mayo or miracle whip
I used mayo but either would work!!
Ok thank you! I’m good with either but my other half hates mayo.
you’re welcome! 🙂
Thank you for such a easy great tasting recipe. My kids even loved this. I’m watching my carb’s so I didn’t have mine on bread I just spread the sauce on top of the meat. The sauce is wonderful!!!! Can’t wait to make this again!!!! Thank you again!!!
You’re so welcome!!
This looks so yummy Jessica and great comfort food. I have tried it much more times, but it turned out excellent than others. All of my family members was very enjoyed to taste it. I am so grateful that I can make it so delicious. thank you so much for sharing this great recipe. Keep posting like this way.
Do you think this would work with chicken, instead of pork. If so, what modifications would you make?
yes! The chicken won’t take as long to cook, maybe 3-4 hours on low. You could use chicken breasts or chicken thighs. Chicken thighs will fall apart more easily. Enjoy!
Excited to make this! Do you use vine in or bonesless pork shoulder?
Typo… trying to ask if bone in or boneless matters – thanks!
Hi Jen! It doesn’t matter – bone in is a little less expensive which is nice but either would work!
Hi!
If we’re in a time crunch, is it possible to cook this on high for 4-6 hours instead?
Yes!
We have country style pork ribs already cooked so I can shred the meat and make mini subs cuz I have King’s Hawaiian mini sub rolls. We’re inconveniently located from town~ an hour drive round trip!!
Can I use boneless pot ribs for this?
Hi Erica – I have not tried that, but I think it would work. Let me know how it turns out!
I was worried about the aioli, but these were amazing! My husband, who was also quite skeptical, loved the combination. I wonder if you could just mix the sauce and the aioli together…
Anyhow, delicious! Thanks
So glad you guys liked them!
If I prep the sliders ahead of time, do you think the bread get soggy?
Hello! It depends how far in advance you prep. The day before or morning then yes but I think and hour would be fine. Enjoy!
I am not a mayo fan, but usually like aioli in restaurants. Any reason why I can’t put the aioli together a few hours ahead of time and refrigerate? I have the pork in the crockpot now!
Yes, you can definitely make the aioli ahead of time, even the night before!
Perfect! The pork smells amazing. Your photos are beautiful, but they can’t do this recipe justice. If it tastes as good as it smells…woooweee. Hurry up 6pm.
Just took the pork shoulder out to make these today! I love any crockpot recipes and needed something to give my sliders a kick. The aioli will be the perfect addition.
I think you will really like it!
I had to slow cook the pork ahead of time for a party and I refrigerated it. It tasted wonderful! How do you suggest I reheat it before the party without drying it out? I’m in the process of making your aioli. I know I’m going to live it!
Wonderful! If you didn’t save any of the juice from the slow cooker, I would simply add a little water to it when you re-heat. You can either put it back in the slow cooker on warm and bring your slow cooker to the party or you could re-heat on the stove over low-heat or even in the microwave. Enjoy!
This recipe is simply Amazing !!! The aioli is a perfect addition to pork!
Thanks Angela!
Made this with homemade BBQ sauce! Delish!
So glad you liked it!
What flavor BBQ sauce did you use?
Hi Rebecca – sweet baby ray’s!
I know Sweet Baby Ray’s, but what flavor? There are quiet a few.
Thanks
I use original, but you could use whatever you like.
These look delicious will make them for a big birthday celebration on Labor Day weekend.
Thanks Donna! Enjoy!
Amazing!!! So easy … Combination is out of this world …. Love love it!