Pulled Pork Sliders with Red Cabbage Slaw
My mom was in town last weekend and got to come to my 1000th Post Party. She commented that she was shocked at how calm I was on Saturday leading up to the party. My stress-free day was largely thanks to all the help my Mom and Hubby provided, but it was also a function of the fact that I did as much ahead of time as I could. No one wants a stressed out hostess when they come over.
These sliders are a perfect example of something that can be made pretty far in advance. I had whipped up some Crockpot Hawaiian Pulled Pork a couple weeks ago because pork was on sale. Since that recipe makes a huge amount of pulled pork, I always freeze about half of it and this time was no different. I had whipped up the Red Cabbage Slaw on Friday afternoon, so literally all that needed to be done was assembling these little guys.
About ten minutes before guests started arriving, we put the slider buns on a plate, reheated the pork, threw it on the buns, and slapped on some slaw. These Pulled Pork Sliders with Red Cabbage Slaw were a huge hit! Hubby even whipped up another batch late-night after many rounds of champagne and rum punch had been consumed.
How do you stay stress-free leading up to a party?
Jen made the meatballs for our family. She made both regular spaghetti and spaghetti squash for the carb watchers in the family. I chose the spaghetti squash to go with the meatballs and it was delicious! My only dissapointment was there were none left over when I checked the fridge for lunch! I can’t wait to make these!!!
beantownbaker — December 1st, 2013 @ 6:51 pm
Let me know how they turn out for you. I’ve subbed bacon for the prosciutto in the meatballs in the past before. It makes a LOT so be ready for leftovers/
I use a 19 oz package of Johnsonville Italian sausage (hot) for the ground pork and prosciutto when i make these meatballs. The gelatin is a key ingredient (don’t omit).
I grew up in an Italian home and I gotta tell ya this is my go-to recipe for the best meatballs and spaghetti sauce.
Making it this weekend for my manicotti — looking forward to the compliments!
beantownbaker — March 25th, 2014 @ 9:27 pm
So glad you agree that this is a great recipe! The gelatin is definitely a key ingredient.