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Marcus Samuelsson’s Authentic Swedish Meatballs

By 12 Comments

This Authentic Swedish Meatballs recipe is rich and deep in flavor. Made with ground beef, veal and pork, cream and honey. Marcus Samuelsson’s Swedish Meatballs are a treat.

If you’re meatballs fans like we are, don’t miss my recipe for BBQ Meatballs. Crazy delicious and pot luck perfect.

Authentic Swedish Meatballs served with pickles and lingonberries.

Authentic Swedish Meatballs

Every culture has its version of the mighty meatball and with the arrival of Ikea in Denver a few years ago, I’ve been given the impression that Sweden is the king of meatballs.

Not wanting to depend on a prefab, assemble yourself furniture store to set my bar for the Swedish Meatball standard, I decided to consult a famous Chef.  

And with two side by side ss’s in his last name, I trusted Chef Marcus Samuelsson’s recipe to be authentic and very special.

Before Christmas we watched the Lidia Bastianich Christmas special in which she invited several celebrities to share their Christmas meal memories and traditions.

Chef Marcus Samuelsson was on the show and his segment was dedicated to his family’s Swedish Christmas tradition, their Authentic Swedish Meatballs recipe.

Why This Recipe Works

With many of the classic ingredients that we relate to Swedish and Scandinavian food culture, these meatballs are rich and deep in flavor with ground beef, veal and pork, cream and honey. Decadent!

Cream and lingonberry preservers make a unique and unforgettable sauce.

Pickled cucumber adds a powerful compliment and served with mashed potatoes and a dollop of lingonberry preserves on the side, smooth, simple and refined.

My favorite thing about these meatballs? There’s pickle juice in the meat sauce mixture.

Note: I found lingonberry preserves at Whole Foods, and I’ve also seen them at Ikea.

Recipe for Marcus Samuelsson’s Swedish Meatballs

I hope you give this Swedish Meatballs recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe and give the recipe a star rating.

And don’t miss my recipe for Ground Pork Meatballs with Peaches, Basil and Lime. It’s hard to pick a favorite meatball recipe, but this one is right at the top.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Authentic Swedish Meatballs served with pickles and lingonberries.
Print Recipe
5 from 6 votes

Marcus Samuelsson’s Authentic Swedish Meatballs Recipe

Made with ground beef, veal and pork, cream and honey. Marcus Samuelsson's Swedish Meatballs are authentic and a treat.
Prep Time30 minutes
Cook Time7 minutes
Course: Main Course Beef
Cuisine: Swedish
Servings: 6
Calories: 572.37kcal
Author: Lea Ann Brown

Ingredients

  • FOR THE MEATBALLS
  • ½-3/4 cup dry bread crumbs
  • ¼ cup heavy cream
  • 2 Tablespoons olive oil
  • 1 medium red onion finely chopped
  • ½ pound ground chuck or sirloin
  • ½ pound ground veal
  • ½ pound ground pork
  • 2 tablespoon honey
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • 3 Tablespoons unsalted butter
  • FOR THE SAUCE
  • 1 cup chicken stock
  • ½ cup heavy cream
  • ¼ cup lingonberry preserves
  • 2 Tablespoons pickle juice from quick pickled cucumbers below,
  • Kosher salt and freshly ground black pepper
  • FOR THE QUICK PICKLED CUCUMBERS
  • 1 Tablespoon Kosher salt
  • 1 ½ cups water
  • ½ cup white wine vinegar
  • 1 cup sugar 
  • 1 bay leaf
  • 2 whole allspice berries
  • 1 English cucumber

Instructions

  • FOR THE MEATBALLS
  • Combine the bread crumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.
  • Heat the oil in a small skillet over medium heat. Add the onion and saute for about 5 minutes, until softened. Remove from the heat.
  • In a large bowl, combine the ground beef, veal, pork, onion, honey, and egg, and mix well with your hands. Season with salt and pepper to taste.
  • Add the bread crumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking) shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.
  • Melt the butter in a large skillet over medium high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes, until browned on all sides and cooked through. Transfer the meatballs to a plate, and discard all but 1 tablespoon of fat from the skillet.
  • FOR THE SAUCE
  • Return the skillet to the heat, whisk in the stock, cream, preserves, and pickle juice, and bring to a simmer. Season to taste with salt and pepper.
  • Add the meatballs to the sauce, reduce the heat to medium, and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through. Serve hot with mashed potatoes, preserves, and Quick Picked Cucumbers.
  • FOR THE QUICK PICKLED CUCUMBERS (makes 1 ½ cups)
  • Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one. Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
  • Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from heat and let cool.
  • Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving.

Notes

Note: I found lingonberry preserves at Whole Foods, and I’ve also seen them at Ikea.

Nutrition

Calories: 572.37kcal | Carbohydrates: 26.01g | Protein: 24.26g | Fat: 41.16g | Saturated Fat: 18.5g | Cholesterol: 169.34mg | Sodium: 228.7mg | Potassium: 459.36mg | Fiber: 0.87g | Sugar: 14.65g | Vitamin A: 651.86IU | Vitamin C: 2.87mg | Calcium: 66.41mg | Iron: 2.14mg

Marcus Samuelsson’s Authentic Swedish Meatballs Recipe … It’s Whats for dinner.

Easy Mixed Vegetable Side Dish

By 17 Comments

This is an easy, simple, feel-special mixed vegetable side dish recipe. Green, fresh and delicate, this Spring vegetable medley is ready to serve in about 15 minutes.

Mixed green vegetable side dish.

What You Can Expect From This Recipe

Hands down, this is my favorite mixed green vegetable side dish. Why? Because it’s so easy and amazing with simple fresh flavors.

This is a side dish combining asparagus, frozen peas, fresh spinach and leeks.

It’s a beautiful way to take advantage of Spring vegetables, but please feel free to serve it year round.

Simply seasoned with a little salt, pepper and butter, the flavor of the fresh vegetables shine when gently cooked.

If you’ve made your decision for the main course, and you’re wondering what to serve as a clean vegetable side dish, this is a recipe I recommend you try. You don’t need a special occasion to serve this easy and elegant green vegetable medley.

This recipe comes from the ever reliable Martha Stewart with her advice: “Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash”.

Asparagus side dishes are so popular, this recipe showcases those fresh spears. Let’s take a look.

Ingredients You’ll Need

Ingredients to make mixed green vegetable side dish.
  • Neutral Oil: Use Avocado oil, vegetable oil or canola oil. We’ll also use butter to sautee the delicate peas and spinach.
  • Leek: If you’ve never cooked with leek, you’re in for a treat. A mild sweet vegetable with a hint of onion flavor.
  • Asparagus
  • Baby Spinach: Fresh please, frozen spinach simply won’t work here.
  • Frozen peas. Make it easy, frozen peas work beautifully in this dish.

Step by Step Instructions, It’s Easy!

Green vegetable medley step 1.
How to make skillet green vegetable medley step 2.
  1. Step 1: Cook the tougher vegetables first. Add oil to and heat a 12-inch skillet over medium high heat until oil is hot. Add asparagus, leeks and salt and saute turning frequently until just getting tender, about 5 minutes. Remove asparagus and leeks to a plate
  2. Step 2: Add the more delicate vegetables: Return skillet to heat, and melt butter. Add spinach and peas, season with remaining ½ teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes.

Return the asparagus and leeks to the pan and it’s ready to serve.

What To Serve It With

One skillet steak and mixed vegetables.

Steak and mixed green vegetables, my favorite way to serve this recipe. You can remove the vegetables to a plate, cover and keep warm. In the same pan, quick sear a simply seasoned small Flank Steak, or even a New York Strip. The steak cooks in a matter of minutes, you can then return the vegetables to the pan for a quick warm up. Drizzle the Steak with Mustard Sauce for an outstanding meal.

Storage

Leftovers: These cooked vegetables store very well in the refrigerator. Just place in an air-tight contained and refrigerate for up to 4 days. Reheat in the microwave. The 50% power feature is your best friend. Use it to gently reheat the vegetables in 30 second increments.

Cleaning Leeks: Prized by chefs, leeks carry a milder flavor than their cousins onions and garlic. They also carry grit because their tightly packed leaves easily collect soil. To clean leeks, remove any outer leaqves that have wilted. Slice the leek lengthwise in half, all the way through the root end. Hold the leek under a faucet with the root end up. Rinse the leek under cold running water, lifting and separating the leaves with your fingers to allow the grit to flow down though the top of the leek. Continue rinsing until all the grit is removed. Remove the root end before using.

More Special Occasion Side Dish Recipes

And don’t miss my side dish category. You’ll find lots of great side dish recipes including the most popular on my site for Broccoli Cheez Whiz Rice Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mixed green vegetable side dish.
Print Recipe
5 from 1 vote

Green Mixed Vegetable Side Dish

A simple, fresh and healthy side dish with mixed vegetables.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 2
Calories: 328kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 bunch thin asparagus ends trimmed if tough
  • 1 tablespoon unsalted butter
  • 1 small leek dark-green leaves trimmed, sliced into ¼-inch-thick rounds (about 1 cup)
  • 1 bunch spinach stems trimmed
  • 4 ounces sweet baby peas
  • Pinch freshly ground pepper

Instructions

  • Add oil to and heat a 12-inch skillet over medium high heat until oil is hot. Add asparagus, leeks and salt and saute turning frequently until just getting tender, about 5 minutes. Remove asparagus and leeks to a plate.
  • Return skillet to heat, and melt butter. Add spinach and peas, season with remaining ½ teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes.
  • Return the asparagus and leeks to the pan. Nestle a seared steak in the center and serve immediately.

Notes

This recipe comes from the ever reliable Martha Stewart.

Nutrition

Calories: 328kcal | Carbohydrates: 29g | Protein: 14g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 15mg | Sodium: 1314mg | Potassium: 1622mg | Fiber: 12g | Sugar: 10g | Vitamin A: 18992IU | Vitamin C: 88mg | Calcium: 263mg | Iron: 11mg

Green Vegetable Side Dish …It’s what’s for any entree.

Southwestern Beans and Chicos

By 18 Comments

Beans and Chicos. New Mexico chicos are made from local sweet corn. Once sun-dried, they’re a staple in Southwestern kitchens. Beans and chicos are a popular, simple and hearty dish made from this specialty food.

New Mexico beans and chicos served over rice and with swiss chard.

Last fall on one of my annual trips to LuLu’s Farm in Brighton, I ran across a peculiar bag of dried corn that didn’t quite look exactly like hominy. They were labeled Chicos and the folks there suggested I make Beans and Chicos.

Chicos

What Are Chicos?

A trip to the counter to ask about my find revealed that I had a bag of Chicos in my hand.  When I arrived home, I consulted Google and thanks to New Mexico Magazine found:

We take ears of white, sweet corn that is still in the husks, and lay them in a big horno, or outdoor adobe oven, and cover them with wet potato sacks," says Shirley Martinez of Martinez Farms, which produces more than 100 pounds of chicos a year. "We make a hot wood fire, cover the horno completely with adobe and mud, and leave the corn to steam overnight, which gives chicos their smoky flavor. We take the corn out the next day, pull the husks all the way back, and hang them to sun-dry for at least a week." The fruits of this fall's labors, she says, will be sold next year.

How To Make Chicos And Beans

Continuing my search for traditional ways to serve them, most of the recipes were simple dishes of chicos and beans, using pinto beans.  

  • I chose to use my crock pot to make Beans and Chicos.
  • Rinse the pinto beans and remove any misfits.
  • In a fry pan, cook 6 slices of bacon. Cut the bacon into chunks before cooking.
  • Remove most of the bacon grease and cook chopped onion in the same pan. Cook until the onions are turning tender. About 5 minutes.
  • In a crock pot, add bacon grease, onions, bacon, beans and chicos.
  • Cover with water by about 2 inches. Stir in chile powder. Cook on low all day or until beans and chicos are tender. Salt and pepper to taste.
  • Serve over rice and cooked chard.

New Mexico Pinto Beans Recipe with Chicos

I hope you give this recipe for beans and chicos a try. And if you do, please come back and give the recipe a star rating. And leave a message about your experience with the recipe.

And if you have a favorite recipe using Chicos, let me know, I’d love to give it a try.

And if you’re looking for more Southwestern inspired recipes, don’t miss my Mexican Southwestern Recipe Category. You’ll find lots of New Mexico inspired recipes including the most popular on my site for Stacked Enchiladas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

New Mexico beans and chicos served over rice and with swiss chard.
Print Recipe
5 from 7 votes

Chicos and Beans

Beans and Chicos. New Mexico chicos are made from local sweet corn. Once sun-dried, they're a staple in Southwestern kitchens. Beans and chicos are a popular, simple and hearty dish made from this specialty food.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Mexican
Cuisine: Southwestern
Servings: 8
Calories: 300kcal
Author: Lea Ann Brown

Ingredients

  • 2 Cups dried pinto beans
  • ½ Cup chicos
  • 1 small sweet onion diced
  • 6 slices bacon chopped and cooked until just crisp
  • 1 Tablespoon red chili powder New Mexico Chimayo
  • 2 Tablespoons bacon grease
  • 1 bunch Swiss chard
  • White rice cooked
  • Salt and pepper to taste

Instructions

  • Place beans and chicos in a colander and rinse well. Place the beans and chicos in your crock pot, and cover with water by two inches. Soak over night.
  • In a fry pan, cook bacon until just crisp. With a slotted spoon remove bacon to a paper towel. Remove most of the bacon grease, reserving two tablespoons. Add onion and cook until translucent, about 5 minutes.
  • In a crock pot, add bacon grease, onions, bacon to the chicos and beans. Stir in chile powder. Cook on low all day or until beans and chicos are tender. Salt and pepper to taste.
  • Serve over wilted chard and cooked white rice.

Nutrition

Calories: 300kcal | Carbohydrates: 37g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 220mg | Potassium: 937mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2615IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 4mg

New Mexico Pinto Beans and Chicos …They’re what’s for Dinner.

Classic Broiled Lobster Tails Recipe

By 4 Comments

Preparing and making broiled lobster tails at home is as easy as falling off a log. Succulent, tender, butterflied … with just a few simple prep tricks you’re on your way to a fancy feel, restaurant worthy dinner.

Broiled Lobster Tails served with asparagus and baked potato.

Perfectly Broiled Lobster Tails

We’re smack dab in the middle of the out of control Holiday Season where we can lose track of time, run out of time and stress over time.

If you’re looking for an easy, stress free, fancy seafood entree for entertaining, this easy broiled lobster tail recipe is certainly one to consider. And an impressive to serve.

These butterflied lobster tails get a splash of color using paprika and an extra splash of richness with melted butter.

This method for broiling lobster tails is one I learned in Culinary School. Simple with seasoning, in under 20 minutes, start to finish, elegant broiled lobster tails are ready to plate.

Let’s take a look.

Ingredients You’ll Need

  • Lobster Tails: 1 per person.
  • Paprika: Will not only add color, but a hint of earthiness and sweetness to lobster tails.
  • Unsalted Butter: Melt butter not only to broil the lobster tails, but served in a small bowl for dipping once plated.
  • White Pepper
  • Kosher Salt

Ground White Pepper or White Peppercorns have a milder flavor than black pepper. White pepper can be used for appearance reasons as it can blend in when using it in light colored sauces. As far as flavor, white pepper adds a gentler and earthy flavor, while black pepper has a spicier note. Chefs commonly use white pepper in French cuisine, as well as Thai, Vietnamese and Chinese dishes.

Ingredient Substitutes

  • Paprika: I prefer a good quality sweet paprika for lobster tails. It simply doesn’t over-power or take away from the sweet flavor of lobster. If you want to add a smoky nuance, use Smoked Paprika. But be careful, this will quickly overpower and takeaway from the lobster experience. Use sparingly.
  • Salt: Chef’s prefer Kosher salt for it’s pure salt flavor. If you don’t have Kosher, use sea salt.

How To Broil Lobster Tails

A photo showing how to prepare lobster tails for broiling.

How Long to Broil Lobster Tails

How long do you broil lobster tails? It depends on the size of the tail. It will only take 6 – 10 minutes. Just keep a close eye on them, and as soon as they start to brown on top, they’re done.

What To Serve With Broiled Lobster Tails

  • Potatoes: In keeping with the easy, stress free theme for this dinner, take a look at this Slow Cooker Baked Potato Recipe. Or this Make Ahead Sour Cream Mashed Potato recipe. Both recipes will simplify your dinner plans.
  • Green Vegetable: Simple sauteed asparagus are always an easy side. You can rinse them and cut off the tough ends in advance. Once the lobster tails are in the oven, sautee them in a skillet with butter and seasoning and they’re ready in a jiff. You also might like this Martha Stewart recipe for elegant Mixed Green Vegetables. An elegant side dish that will pair well lobster tails.
  • Or how about a make ahead salad. Take a look at this Baby Kale and Apple Salad. Healthy, fancy and unique, it’s a great choice.

Easy Broiled Lobster Tail Recipe

I hope you give this broiled lobster tail recipe a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite lobster tail recipe, let me know, I’d love to give it a try.

More Fancy Seafood Recipes

And if you’re looking for more seafood recipes, check out my Seafood Category. You’ll find lots of great recipes, including the most popular recipe on my site for Heavenly Halibut.

Broiled Lobster Tails served with asparagus and baked potato.
Print Recipe
5 from 3 votes

Easy Broiled Lobster Tail Recipe

Broiling lobster tails are easy. With some simple seasoning you can enjoy a special meal in just a few minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 50kcal
Author: Lea Ann Brown

Ingredients

  • 2 lobster tails
  • ¼ teaspoon salt
  • ¼ teaspoon paprika
  • ¼ teaspoon white pepper
  • melted butter

Instructions

  • Preheat oven to broil.
  • With kitchen shears, cut the back shell of the lobster tail and pull back shell to expose the meat. Place lobster tails on a baking sheet. Sprinkle with salt, paprika and white pepper. Drizzle on the melted butter and place on rack a few inches below the broiler in oven.
  • Broil for 6 – 10 minutes depending on the size of the lobster tail. Meat should start to brown on top.

Notes

This method will also work just as well on a grill preheated 600 degrees and then turned down to 350 degrees.  Cook for the same amount of time.

Nutrition

Calories: 50kcal | Carbohydrates: 1g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 80mg | Sodium: 559mg | Potassium: 127mg | Sugar: 1g | Vitamin A: 123IU | Calcium: 53mg | Iron: 1mg

Broiled Lobster Tail Recipe … It’s What’s For A Special Dinner

Slow Cooker Dr. Pepper Barbecue Pulled Pork Sliders

By 14 Comments

Looking for an easy and tasty way to feed your next party crowd? Consider these Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders. Fuss free and insanely popular, a pork roast is doused with Dr. Pepper & Barbecue Sauce. You’ll love how easy this shredded pulled pork slider recipe is and your family and friends will go crazy over them.

Dr. Pepper bbq pulled pork sliders on a white platter.

What You Can Expect From This Recipe

Something magical happens when you pour Dr. Pepper on a pork roast. Why? I’ve read that many mainstream sodas contain a type of acid that will tenderize meat. And that’s not to mention the caramelized and unique sweet flavor that comes along with it.

Dr. Pepper Barbecue Pulled Pork Sliders are a great main course option next time you need to feed a crowd. It’s a dream recipe for a family gathering or that next game day gathering.

A combination of spices that you probably already have in your pantry are rubbed into the pork shoulder, which is then placed in your slow cooker. Dr. Pepper is added and cooked until the meat is fall apart tender. The meat is so tender is practically shreds itself.

Barbecue sauce is added to finish. And you’re ready for tasty little shredded pork sliders. Don’t forget those pickle slices!

With just a few minutes of prep work and simple with ingredients, this is a ridiculously easy recipe to make, that comes with big flavor. Let’s take a look.

Ingredients You’ll Need

Minimal ingredients make this an easy pulled pork slider recipe.

Ingredients to make Dr. Pepper barbecue pulled pork sliders.

Aside from a bone-in Boston Butt Pork Shoulder, Dr. Pepper and and your favorite bottle of barbecue sauce, here are the spices you’ll need.

  • Smoked Paprika: If you’ve never cooked with smoked paprika, you’re in for a treat. Rich in deep red color, smoky and earthy with flavor.
  • Garlic Powder
  • Onion Powder
  • And Kosher Salt: Chefs prefer Kosher salt for it’s pure salty flavor.

Top Tip: Once the meat is cooked and the bone and fat discarded, an 8-pound bone-in Boston Shoulder Butt will yield about 4 pounds of shredded pork.

Step by Step Instructions, It’s So Easy

Pulled pork seasoning rub in a small yellow bowl.
Searing a boston butt pork shoulder roast to make pulled pork sliders.
  1. Step 1: Make the pork shoulder spice rub. Combine spices in a small bowl, mix well.
  2. Step 2: Sear the pork roast. Place the pork roast on a cutting board and pat dry with paper towels. Add neutral oil to a large skillet. Once hot, brown the pork roast on two sides. Start with the fat cap side so the meaty side can brown in this flavorful fat.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Step 3: Sprinkling the pork shoulder roast with seasoning mix.
Step 4: Rub the seasoning mix into the pork roast.
  1. Step 3 Season the pork roast: Sprinkle the spice mix on the meaty side of the roast, not the fat side.
  2. Step 4: Rub in the seasoning: Using your hands, rub spice mix into pork and place in crockpot.
Step 5: placing pork roast in crockpot to make pulled pork sliders.
Shredding pork roast to make pulled pork sliders.
  1. Step 5: Mop up the seasoning mix that landed in the skillet using a silicone basting brush. Brush it over the pork roast, you don’t want to lose any of that seasoning flavor. Pour the Dr. Pepper around the roast. Cook on low for 8 hours.
  2. Step 6: Shred the pork roast. Remove pork to a large cutting board or a disposable aluminum roasting pan. Discard the liquid in the slow cooker. Once pork is cool enough to handle use two forks to shred meat, discarding the bone and large chunks of fat.

Keep A Lid On It: When cooking foods in your slow cooker, resist the urge to lift that lid. Unless of course it’s absolutely necessary. Crockpots cook at such low temps that lost heat is not quickly recovered. An uncovered slow cooker can lose up to 20 degrees of heat in as little as two minutes. If you need to lift the lid to add ingredients, replace that lid as quickly as possible. This is especially important when using the low heat setting.

BBQ pulled pork sliders in the slow cooker.
  1. Step 7: Return shredded pork to slow cooker, add the barbecue sauce and cook on high for one hour. Serve on slider buns with pickle slices.
What’s The Difference Between Pulled Pork and Shredded Pork

Pulled pork and shredded pork are often used interchangeably. Pulled pork is an American barbecue dish based on shredded barbecued pork shoulder. Pulled pork is cooked until fall-apart tender to allow the meat to be shredded or pulled apart.

Can I Use A Pork Loin Roast?

I highly recommend you use a bone-in pork shoulder roast to make pulled pork sliders. Avoid a pork loin, or pork tenderloin. These are leaner cuts of meat and will tend to dry out. A bone in pork shoulder roast has enough fat to keep the meat tender and juicy and very shreddable. Also, that bone adds over-all flavor.

Tips For Success

  • Pat the pork roast dry before searing. A dry piece of meat will sear quicker and with a crispier exterior.
  • Choose a soft squishy slider bun to serve these bbq pulled pork sliders. I like Pepperidge Farm and even Hawaiian rolls would work well here. I’m not a fan of Brioche buns for any burger type sandwich. Most of the time they simply fall apart when eating. I’ve also seen some really good looking slider buns that are very stiff. You’ll be happier with a soft roll here.
  • Choose your favorite bbq sauce for this recipe. I would caution using a strong flavored sauce. Some simply come with too much “smokiness” or too much bourbon. Strong flavors will overwhelm this sandwich experience. Stick with the basics here. I’ve also made this recipe using my homemade bbq sauce.

Sides to Serve with BBQ Pulled Pork Sliders

These types of barbecue pulled pork sliders will accommodate so many popular picnic and pot luck style side dishes.

We like a good macaroni salad like this Amish Macaroni Salad. Or try a cold potato salad like this unique Blue Cheese Potato Salad.

A hot dish like my recipe for Beer Mac and Cheese is always a popular choice. Or this recipe for Spicy Baked Beans.

For dessert I like this Cherry Delight Recipe.

Storage and Reheating

This recipe makes enough to feed an army. So if your army didn’t quite eat as much as you thought, simply store any leftover bbq pork in an airtight container in the refrigerator for up to 5 days. You can also wrap well, and freeze for up to 3 months.

Your microwave is your best weapon for reheating pulled pork meat. Just place a portion of the meat in a microwave safe bowl and heat in 30 second increments until warm. This will take less time than you think because of the sugar in the bbq sauce.

Recipe for Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders

Dr. Pepper bbq pulled pork sliders on a white platter.

More Recipes Using Pork Shoulder

And don’t miss my category for Pork Recipes. You’ll find lots of great recipes including one of our favorite BBQ pork recipe for “Campfire Ribs” Grilled Country Style Pork Ribs.

Dr. Pepper bbq pulled pork sliders on a white platter.
Print Recipe
5 from 4 votes

Slow Cooker Dr. Pepper Barbecue Pulled Pork Sliders

Looking for an easy and tasty way to feed your next party crowd? Consider these Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders. Fuss free and popular doused with Dr. Pepper & Barbecue Sauce. A great shredded pulled pork slider recipe using pork roast.
Prep Time15 minutes
Cook Time8 hours
Total Time9 hours 15 minutes
Course: Main Course Sandwiches
Cuisine: American
Servings: 24 sliders
Calories: 469kcal
Author: Lea Ann Brown

Equipment

  • Large Slow Cooker
  • Large Heavy Skillet

Ingredients

  • 8 pound Bone in pork shoulder Boston Butt roast
  • 1 Tablespoon Neutral Oil Canola, peanut or avocado oil work well here
  • 1 Tablespoon Garlic powder
  • 1 Tablespoon Onion powder
  • 1 Tablespoon Smoked paprika
  • 1 teaspoon kosher salt
  • 3 cups Dr Pepper
  • 3 cups BBQ Sauce Your favorite brand
  • 24 slider buns
  • Sliced pickles for serving

Instructions

  • Place the pork roast on a cutting board and pat dry with paper towels. Add neutral oil to a large skillet. Once hot, brown the pork roast on two sides. This will take about 5 minutes per side.
  • Combine spices in a small bowl, mix well with a fork. Sprinkle the spice mix on top of the roast. You want to sprinkle the sauce on the meaty side, not the fat side.
  • Using your hands, rub spice mix into pork. Place the pork roast in the slow cooker. Mop up the seasoning mix that landed in the skillet using a silicone basting brush. Brush it over the pork roast, you don't want to lose any of that seasoning flavor.
  • Pour Dr. Pepper around pork. Cover and cook on low 6-8 hours, until pork is tender and pulls apart easily.
  • Remove pork to a large cutting board or an aluminum disposable pan. Discard the liquid in the slow cooker. Once pork is cool enough to handle use two forks to shred meat, discarding the bone and large chunks of fat.
  • Return shredded pork to slow cooker and add the barbecue sauce. Stir well and cook on high for one hour. Serve on slider buns with pickles.

Notes

Top Tip: Once the meat is cooked and the bone and fat discarded, an 8-pound bone-in Boston Shoulder Butt will yield about 4 pounds of shredded pork.
Tips For Success: 
  • Pat the pork roast dry before searing. A dry piece of meat will sear quicker and with a crispier exterior.
  • Choose a soft squishy slider bun to serve these bbq pulled pork sliders. I like Pepperidge Farm and even Hawaiian rolls would work well here. I’m not a fan of Brioche buns for any burger type sandwich. Most of the time they simply fall apart when eating. I’ve also seen some really good looking slider buns that are very stiff. You’ll be happier with a soft roll here.
  • Choose your favorite bbq sauce for this recipe. I would caution using a strong flavored sauce. Some simply come with too much “smokiness” or too much bourbon. Strong flavors will overwhelm this sandwich experience. Stick with the basics here. I’ve also made this recipe using my homemade bbq sauce.

Nutrition

Calories: 469kcal | Carbohydrates: 35g | Protein: 33g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 547mg | Potassium: 635mg | Fiber: 2g | Sugar: 18g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

Dr. Pepper BBQ Pulled Pork Sliders … They’re What’s for Your Next Party

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