Memorable Memorial Day Menu: Crock Pot Pulled Pork Sliders + One Pot Pasta Salad!

Posted on May 22 2015 - 3:29pm by Jessi Meehan

Memorial Day Weekend is a time of reflection, family fun, and often: BBQ! I recently attended a company BBQ potluck and couldn’t help but snag a few easy recipes just in time for Memorial Day Weekend. Crock Pot Pulled Pork + One Pot Pasta Salad were favorites at this potluck and we hope they’ll make it to your table too! Be sure to check out our Go-To-Salad Guide for even more ideas!


Crock Pot Pulled Pork Sliders: (Courtesy of Caroline W.)

Ingredients for 6 servings

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce 



Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce!

And what goes better with BBQ than a quick pasta salad!?  It uses only one pot, won’t heat up your kitchen, and takes only 20 minutes to make for your next potluck! You can use a purchased rotisserie chicken breast for the salad. Ready-to-use cooked and chopped breast meat also works fine and will shorten the preparation time.


Roasted Chicken Pasta Salad (Made by Karol M.)

Makes 6 servings.

1/4     pound penne or fusilli (corkscrew-shaped) pasta
Rotisserie chicken breast (for 2 cups chopped
6     tablespoons reduced-fat mayonnaise
2     teaspoons curry powder
6     tablespoons bottled mango chutney or apricot jam
Salt and freshly ground pepper
2     scallions, sliced
1/2 cup grated mozzarella or jack cheese

Romaine lettuce, washed and torn into bite-size pieces (about 4 cups
1     medium tomato, cut into wedges

Place water for pasta on to boil. Meanwhile, remove skin from chicken breast and remove meat from bones. Cut into 1-inch pieces. Mix the mayonnaise, curry powder and chutney in a large bowl. Add salt and pepper to taste. Add chicken and celery; toss well.

Add pasta to boiling water and bring back to the boil. Cook 8 minutes or until pasta is cooked through. Drain and add to the chicken. Toss well. Add more salt and pepper, if needed. Place a layer of lettuce leaves on a serving platter. Spoon salad onto lettuce and top with sliced scallion. Place tomatoes around edge of platter and sprinkle with salt and pepper.

VOILA! A main dish and a side dish…and then tomorrow we’ll be featuring another fresh “red white and blue” salad, plus a quick dessert and a fast table idea! Enjoy your long weekend and stay tuned!