Crock Pot Pork Roast Sliders with Garlic Aioli Sauce & Homemade BBQ Beans

Crock Pot Pork Roast Sliders with Garlic Aioli Sauce & Homemade BBQ Beans

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Pulled Pork Sliders (serves 8)
1 boneless pork shoulder (2 lb.)
1 onion, sliced, separated into rings
1-2 cups Barbecue Sauce (see my recipe below)  *** BBQ sauce optional
Slider rolls
Salt & pepper, to taste
Garlic powder, to taste
Season pork with salt, pepper & garlic powder. Place meat in slow cooker; top with onion slices and barbecue sauce (if using sauce). Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or pull apart into shreds. Return to slow cooker; stir to coat with sauce. FILL rolls with meat mixture just before serving.


What is Aioli sauce, you ask? It’s simply a mayonnaise-based sauce that has LOTS of flavor. Make this recipe if you have the time. Well, it actually takes very little time to make. Here it is:

Aioli Sauce

2 garlic cloves
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise (I use light)
2 TB olive oil
Salt & pepper, to taste

Finely chop the garlic (in a food processor if you have one, if not, try it in a blender). Add the peppers and blend until almost smooth. Blend in the mayo. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl or squeeze bottle (like a mustard or ketchup bottle). This can be made 2 days ahead. Cover & refrigerate.

Aioli sauce recipe courtesy of

Homemade BBQ Beans

4 cups dry pinto beans
1 pound thick-cut bacon, cut into pieces
2 whole green bell peppers, diced
1 whole onion, diced
1 cup brown sugar
1/4 cup ketchup
2 tablespoons mustard
1 tablespoon chili powder, optional
2 teaspoons salt, more to taste
2 teaspoons black pepper, more to taste
4 cloves garlic, minced

Rinse the beans under cold water, sorting out any rocks/particles. Cook beans according to package directions in salty water until 3/4 doneness.

When beans are 3/4 done, in a heavy pot saute the bacon pieces until halfway cooked and the fat is rendered. Add the green peppers and onions to the pot and cook until starting to get brown, about 3 minutes. Add the beans and cover with water by 1 inch. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick 3 to 4 hours.

This recipe adapted from

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