Tender pork simmers in a blueberry white pepper ketchup and grape jelly barbecue sauce. These Purple People Eater Sliders are fantabulous!
Have you ever noticed how many jars and bottles of stuff one can accumulate in a refrigerator? We moved relatively recently and I culled the heard when we did, but we still have one shelf of pickles, relishes, and what not. We also have a door full of mustards, ketchups, and sauces.
Call this condiment cooking.
Not that I really was trying to get rid of the glorious bottle of Not Ketchup blueberry white pepper sauce. Honestly, I wasn’t. I was trying to get rid of the grape jelly I, for some reason, had in the door. I’m trying to remember why I have the bottle of grape jelly. I think it was the Mother’s Day #SundaySupper where I made some PB&J Macaron. I can’t think of ever needing a bottle before or after that recipe.
No. I no longer eat PB&J sandwiches. Trust me when I say I’d love to, but they’re just too high in fat. And I’m too much a PB snob to eat the low fat stuff from here. If I’m going to splurge on peanut butter, it’s going to be Kraft RF peanut butter. Which I don’t have. So, no PB&J for me until I can get another jar.
Yes. I’m a die-hard about peanut butter.
Now, the Not Ketchup, that’s from #HotSummerEats, #TripleSBites, and #10DaysofTailgate. Erika was kind enough to send us bloggers a bottle of a flavor of our choice for the event. She’s a doll for doing that. I love her sauces. They’re awesome.
I’ve used this blueberry white pepper in my Turkapple Burgers with @NotKetchup Yumback Sauce, I’ve used their cherry chipotle in these @NotKetchup Cherry Chipotle Chicken Barbecue Sandwiches and these Lime Shrimp with Chipotle Cherry Cocktail Sauce, and their smoky date in these Slow Cooker @NotKetchup Smoky Date Barbecue Sandwiches. The only sauce left is the spiced fig. I can’t wait to try that one and complete the collection.
So. There was this bottle of grape jelly staring me in the face. I couldn’t throw it out. I can’t throw any of them out. It’s a waste. Something can always be made of those condiments, sauces, and various items collecting refrigerator dust.
Is there even such a thing as refrigerator dust? If it’s anything like our top shelf, it’s coated in that white crust of milk pieces off the gallon container. I just haven’t taken the minute to clean that off. How often should one clean a fridge anyway?
Back to the jelly.
I thought, “Sandwiches? Nah. Cliché. Some kind of grape jelly oatmeal bar? Ew. That just doesn’t sound right without peanut butter. Grape jelly in and of itself doesn’t sound good without peanut butter. Does one even BUY grape jelly by itself?
Since I was going to make barbecue sauce with the rest of the Not Ketchup, I thought, “I should use that grape jelly to sweeten the sauce instead of honey or something else. It’s just taking up room and, well, it’s sweet.” And that’s what I did! Granted, it wasn’t sweet enough and I still had to add some brown sugar, but it did the job.
Yes. I’m teasing you with the coleslaw. That recipe will have to wait. I wasn’t going to post about it, but when the hubs says, “You’ve perfected coleslaw,” a food blogger needs to share that recipe.
Now, grab a towel. These babies are juicy and messy and delicious. Two sliders are plenty for dinner. Trust me. The whole wheat buns, the tender pork, and the spicy delicious sauce equal a hearty meal for anyone!! Throw in a few easy fries and some coleslaw and it’s fantabulousness on a plate.
Yes. I just made that up.
Have you ever tried Not Ketchup? What’s your fave flavors?
Tender pork simmers in a blueberry white pepper Not Ketchup and grape jelly barbecue sauce. These Purple People Eater Sliders are fantabulous!
- 1 cup Blueberry White Pepper Not Ketchup
- 1/2 cup cider vinegar
- 2/3 cup grape jelly
- 1/2 cup brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon mustard powder
- 2 teaspoons liquid smoke
- 2 cups thinly sliced onions
- 1 1/2 pounds pork roast
- Combine first 10 ingredients (Not Ketchup through liquid smoke) in a small mixing bowl. Set aside.
- Place a slow cooker bag in the liner of your slow cooker. Spread the onions in the bottom and then place the pork roast on top. Pour the barbecue sauce over the pork.
- Carefully gather the liner up making sure to remove as much air as possible. Using a twist tie, close the bag. Cook on low 8 to 10 hours or until the pork is fork tender.
- Remove the pork from the slow cooker and shred with two forks. Ladle the sauce over the pork until the desired sauce to meat ratio is achieved.
Slow Cooker Day
- Chicken Pho in a Slow Cooker by A Day in the Life on the Farm
- Crock pot Caramelized Onions by Frugal Pantry
- Purple People Eater Sliders by A Kitchen Hoor’s Adventures
- Slow Cooked Chili Chicken by Simple and Savory
- Slow Cooked Pulled Chicken by Family Around the Table
- Slow Cooker Sticky Pineapple Chicken by Jonesin’ For Taste