Monday's Menu: Pulled Pork Sliders

Here's a good reason to pull out your crockpot: pulled pork sliders.

Chef Carlo DeMarco is top dog at the Doghouse Gourment Restaurant in Downingtown.

He showed "Good Day" viewers how to make scrumptious pulled pork sliders. He said sliders are great "because you can eat more and not feel guilty!"

DeMarco explained it is best to pull the pork when the meat is still warm. He cooks his pork in beer and spices overnight. The key is cooking it "long, low, and slow."

Recipe:

7 lbs of boneless pork butt

Make a rub w/:
1 T kosher salt
1 T chili powder
1 tsp cumin
2 tsp ground black pepper
1/4 cup brown sugar.

After you make the rub in bowl, apply all over pork butt in all crevices.

Put in a shallow roasting pan with about 1/2 inch of water and a couple cans of your favorite beer.
(equal parts beer and water)

Cover w/ foil.

Bake at 200 degrees for 8-10 hours.

Take out of liquid, pull the pork.

Mixed the pulled-pork pieces with your favorite bbq sauce and serve on mini hamburger buns.