Menu For Family Get Together

So, the fam’s coming over, and you want to impress without, you know, actually *stressing*? Been there, bought the t-shirt, spilled wine on it. Let’s make something that looks ridiculously impressive but is secretly so easy, your slow cooker does 90% of the work. Your secret’s safe with me (and this recipe). Get ready for some serious “oohs” and “ahhs” without the “arghs” of a complicated kitchen marathon.

Why This Recipe is Awesome

Okay, listen up. This isn’t just a recipe; it’s a *strategy*. You throw stuff in a slow cooker, go live your life, maybe binge-watch a show, and come back to a feast. No last-minute panic attacks, no “Is it cooked enough?” anxiety. Plus, it feeds a crowd without requiring a second mortgage for ingredients. We’re talking melt-in-your-mouth pulled pork sliders, a crunchy, tangy coleslaw, and a warm, cheesy corn bake. It’s practically magic – the kind where you don’t even need a wand, just a plug and a few simple ingredients. It’s **idiot-proof**, I swear, even I couldn’t mess this up.

Ingredients You’ll Need

• **For the Pulled Pork:**
• **Pork shoulder** (aka pork butt, the ironically named shoulder part): Get a good sized one, around 3-4 lbs. This is the star of our show, so don’t be shy!
• **Your favorite BBQ sauce:** About 1.5 cups. No judgment here if it’s store-bought. We’re keeping it chill.
• **One medium onion:** Roughly chopped. It’s going to melt into deliciousness, so don’t sweat perfect cuts.
• **Garlic powder:** 1 tsp. Because everything’s better with garlic.
• **Smoked paprika:** 1 tsp. Adds a lovely smoky depth.
• **Brown sugar:** 2 tbsp. A touch of sweetness really elevates the rub.
• **Cumin:** 1/2 tsp. For that earthy warmth.
• **Salt & black pepper:** To taste, probably a good 1 tsp of each for the rub.
• **Apple cider vinegar:** 1/4 cup. A splash for tang. Trust me on this.
• **Chicken broth (or water):** 1/2 cup. Just a little liquid courage for the cooker.
• **Slider buns:** About 12-18, depending on size and appetite. Don’t forget these!
• **For the Quick Coleslaw:**
• **Bagged coleslaw mix:** 14-16 oz (the pre-shredded kind). Yes, we’re cutting corners, darling.
• **Mayonnaise:** 1/2 cup. The creamy binder.
• **Apple cider vinegar:** 2 tbsp. For that signature tang.
• **Sugar:** 1 tbsp. Balances the vinegar beautifully.
• **Salt & pepper:** To taste.
• **For the Cheesy Corn Bake:**
• **Canned corn:** Two 15-oz cans, thoroughly drained. Easy peasy.
• **Cream cheese:** One 8-oz block, softened. Because everything’s better with cream cheese.
• **Shredded cheddar cheese:** 1 cup, plus a little extra for sprinkling. Cheese makes friends.
• **Canned diced green chilies:** One 4-oz can, drained (optional, but adds a little ‘oomph’ without being spicy, unless you want spicy, then go wild!).

Step-by-Step Instructions

1. **Pork Prep Party:** Pat that pork shoulder dry like you’re giving it a spa treatment. In a small bowl, mix your garlic powder, smoked paprika, brown sugar, cumin, salt, and pepper. Rub this glorious spice blend all over the pork. Don’t be afraid to get in there and give it a good massage!
2. **Slow Cooker Symphony:** Chop your onion and toss it into the bottom of your slow cooker. Place the seasoned pork on top. Pour in the apple cider vinegar and chicken broth. Now, pour about half (around 3/4 cup) of your favorite BBQ sauce over the pork.
3. **Set It and Forget It:** Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is absolutely fall-apart tender. You’ll know it’s ready when you can practically shred it with just two forks looking at it sternly.
4. **Shredding Time:** Carefully remove the pork from the slow cooker (you might need tongs and a prayer, it’s going to be delicate). Shred it right in the pot with two forks, mixing it into those delicious juices. Stir in the remaining BBQ sauce. Let it hang out on warm until serving.
5. **Coleslaw in a Snap:** While the pork’s doing its thing, grab a big bowl for the coleslaw. Whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Add the bagged coleslaw mix and toss until everything is beautifully coated. Chill it in the fridge until ready to serve.
6. **Corn Bake Bonanza:** Preheat your oven to 350°F (175°C). In a mixing bowl, combine the thoroughly drained corn, softened cream cheese, and 1 cup of shredded cheddar. Stir in the diced green chilies if you’re using them. Spread this cheesy goodness into an 8×8 inch baking dish.
7. **Bake It Till Bubbly:** Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly golden. If you’re feeling extra, sprinkle a little more cheese on top for the last 5 minutes. Serve warm alongside your amazing pulled pork sliders and coleslaw!

Common Mistakes to Avoid

• **Forgetting to actually *plug in* the slow cooker.** I mean, we’ve all had those mornings, right? Double-check the cord, folks. Your hungry family will thank you.
• **Not patting the pork dry.** This step helps the rub stick better and creates a subtly better crust. Don’t skip this; it’s like wearing socks with sandals – just feels wrong.
• **Over-mixing or letting the coleslaw sit too long.** Seriously, mix it, chill it, then serve relatively quickly. Don’t let it sit for hours before serving, or it gets watery and sad. Nobody wants soggy slaw.
• **Using cold cream cheese for the corn bake.** It won’t mix smoothly, leading to annoying little lumpy cheese pockets. Just let it sit out for a bit to soften. **Patience, grasshopper.**
• **Not having enough slider buns.** This is a critical error! There’s nothing worse than running out of vessels for that glorious pulled pork. Better to have too many than too few.

Alternatives & Substitutions

• **Pork vs. Chicken:** Not a pork fan, or just craving something different? No worries! This recipe works brilliantly with boneless, skinless chicken thighs or breasts. Just adjust cooking time down slightly (4-6 hours on low). Pulled chicken sliders are equally divine, FYI.
• **Veggie Vibes:** Want more greens or just to bulk it up? Throw in some sliced bell peppers or a can of drained black beans into the slow cooker with the pork during the last hour for extra flavor and substance.
• **Spice It Up:** Craving a kick? Add a dash of cayenne pepper to your pork rub or a few shakes of your favorite hot sauce to your BBQ sauce. For the corn bake, swap green chilies for diced jalapeños (deseeded, unless you’re feeling brave!).
• **Coleslaw Makeover:** Don’t have apple cider vinegar? White vinegar works in a pinch. Out of sugar? A tiny drizzle of honey or maple syrup can do the trick. You’re the chef, so feel free to play around!

FAQ (Frequently Asked Questions)

• **Can I make the pulled pork ahead of time?** Absolutely! Cook it, shred it, and store it in an airtight container in its juices for up to 3-4 days in the fridge. Reheat gently on the stove or back in the slow cooker on low. Weekday meal prep win!
• **What kind of BBQ sauce should I use?** The one you love! Sweet, smoky, spicy – it’s all good. I’m partial to a smoky Kansas City style, but you do you. This is *your* party.
• **My slow cooker only has ‘on’ and ‘off.’ What do I do?** Okay, old school! If it’s a super basic model, it’s likely cooking on high. Just monitor it more closely and check for tenderness sooner. Low and slow is usually better for pork, but we adapt, right?
• **Can I skip the coleslaw or corn bake?** *Gasp!* I mean, you *can*, but why deny yourself such deliciousness? They truly complement the pork perfectly. But if you’re really pressed for time, just focus on the pork and grab some chips. No judgment!
• **How many people does this serve?** Roughly 8-10 people for sliders, depending on how hungry everyone is. If you’re feeding a small army, consider scaling up the pork. And definitely double the sides!
• **I don’t have slider buns. What else can I use?** Regular hamburger buns, crusty dinner rolls, even sturdy lettuce wraps if you’re feeling fancy (or carb-conscious). Get creative, you culinary genius!

Final Thoughts

There you have it, folks! A ridiculously easy, unbelievably tasty spread perfect for any family get-together or just a Tuesday when you’re feeling ambitious. You’ve navigated the kitchen like a pro, and now all that’s left is to bask in the compliments. Go forth and feast, you culinary wizard! You totally crushed it. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!