Sliders are always a welcome addition to the buffet lineup. A heartier appetizer option, they’re more like a mini meal, which is a relief to those who’ve had their share of typical cocktail fare the last few weeks. Thankfully, this “small bite” is both tasty and satisfying. We especially love the combination of tangy barbecue pulled pork and roasted sweet potato, slightly crisp on the outside and soft on the inside. You’ll never go back to buns again after tasting this version.
Servings: ~ 12
Prep Time: 15 minutes
Cook Time: 90 minutes
3-4 pounds of boneless pork shoulder, cut into 3 pieces
Press the “sauté” button on the Instant Pot. Add a drizzle of oil. Add the pieces of pork, browning on 2 sides before adding 3/4 cup water to deglaze the bottom of the pot.
Cover and lock the lid. Press the “Keep warm/cancel” button, then press the “manual” button and set the pot to cook for 90 minutes under high pressure. Make sure the valve is in the “sealed” position.
Cut sweet potatoes into thin (about 1/4 -1/3 inch thick) rounds. Top rounds with small amount of avocado oil and salt.
Roast sweet potato slices at 400 degrees Fahrenheit for about 20 minutes.
When 90 minutes of cooking has passed for the pork, let the pressure come down naturally.
Remove the pork from the liquid in the pot. When the pork is cool enough to handle, shred with a knife or fork.
Pour the BBQ sauce over the pork and mix it in well. If you want to warm the pork back up, either put it back in the Instant Pot for a few minutes (with all liquid removed), or spread the meat out under the broiler for a few minutes (careful, so it doesn’t burn).
Top half of roasted sweet potato slices with bbq pork, and then place other sweet potato slices on top to make little sliders.