I was home today taking care of Shane, so I had time to slow cook a beautiful pork loin from Campo Grande, which resulted in impromptu Iberico Pork Sliders with a homemade sweet and sticky garlic honey butter glaze bbq sauce and a fast purple cabbage spicy slaw. I was going to go for a classic dinner with this cut of meat, but instead opted for something more fun and comforting. We needed some easy comfort food after the last couple of all nighters and they were perfect. Yields 2 sliders per pound of meat. 

INGREDIENTS:

Olive oil (I like Kyoord)
1 pork loin roast (I like Campo Grande)
4 grain-free hamburger buns, toasted

Spice Mixture:
Onion powder, to taste
Garlic powder, to taste
Smoked paprika, to taste
JF Spicy Salt, to taste

Sauce:
½ cup honey
½ cup vegan butter (I like Miyoko’s)
3 Tbsp Kosterina Apple Cider Balsamic Vinegar 
3 garlic cloves, minced
Fresh cracked black pepper, to taste
A pinch of JF Spicy Salt

PROCESS:

Preheat your slow cooker to ‘medium.’ Coat the meat in our spice mixture and begin to warm the olive oil in a large pan. As that shimmers, place in the pork loin and sear over a medium/high heat. Remove once you’ve achieved an even, slightly browned exterior on all sides. 

In that same pan, combine the remaining pan drippings with your honey, vegan butter, Kosterina’s Apple Cider Balsamic Vinegar, minced garlic, black pepper, and JF Spicy Salt. Allow that to melt together, then transfer to your slow cooker with the pork loin. 

Cook the meat for 4 hours, rotating after 1 hour and 30 minutes. Once the full time has elapsed, remove the meat; set aside to rest.

Continue to reduce the remaining sauce, increasing the heat to ‘high’ and setting your slow cooker to ‘sauté/sear’ if applicable. Once you’ve reached your desired consistency remove and set aside. 

Shred the pork and pile it onto toasted, grain-free buns; top with slaw to create your sliders. Enjoy warm with the honey bbq au jus on the side.