Pot-lucky Pulled Pork Sliders
Imagine buffet tables covered with platters of pulled pork sliders, cole slaw and mac and cheese. At the dessert table, chocolate chip cookies join fruit salad and Natale’s sugared donuts. At the drink station, water, iced tea and lemonade are on the table while coolers filled with beer, wine and soda are underneath.
Potluck dining, in which each guest brings a dish to share, is rooted in communal eating practices around the world.
Historically, these were community gatherings in which people brought simple hearty dishes that could feed a crowd. These meals were essential for building connection and cooperation without burdening any one individual.
Deciding what to cook or bring is part of the fun. The term “potluck” implies that the menu is likely unknown. Whether among neighbors, friends or colleagues, indoors or out, potlucks provide opportunities to share cooking styles and recipes, yielding a variety of unexpected flavors and experiences.
If you’re hosting or organizing for the first time or seeking inspiration, here’s how to plan a memorable potluck for everyone – regardless of age, skills or resources. It just might become an annual tradition.
What’s the vibe?
Start by considering the purpose of the potluck. Is it a casual get-together, a block party or themed event? Naming the event makes it easier for guests to decide what to bring. A seasonal theme might be “What’s growing in your garden?” A cuisine-based theme might be a backyard BBQ or Cinco de Mayo. A family friendly block party might suggest making favorite finger foods.
Get the word out
Be clear about the date, time and location. Create a welcoming invite using a group chat or online form such as SignUpGenius. Ask guests to indicate what they plan to bring and/or offer suggestions. Ask about dietary restrictions and allergies so everyone can feel comfortable. For a block party, you may choose to collect a small dollar amount per family to purchase items for the group such as entertainment, paper goods, bottled water, condiments or trays of fried chicken.
The Menu Plan
As the host, guide your guests to sign up for different categories that balance the meal (e.g., appetizers, mains, sides, desserts or drinks). This will prevent multiple dishes of the same thing and ensure variety. The host might provide the entrée while guests supplement the meal with everything else. Foods served at room temperature are easiest to manage.
Pro Tips
Label dishes with ingredient lists, especially if they contain allergens such as nuts, dairy or strong spices. Have plenty of plates, cups, napkins and utensils on hand. Set up buffet-style so people can serve themselves without feeling crowded. Whether indoors or out, create comfortable hangout areas to keep a flow and encourage conversation.
Entertainment
Help your guests feel welcome with additional touches. If you have new neighbors or acquaintances, name tags or a quick icebreaker can help everyone get to know each other.
Play your favorite background music. You could also arrange a live performance if your guests are musically inclined.
If your potluck is outdoors, encourage yard games such as cornhole, have a crafts table or set up a bouncy house for the kids. The fun will likely continue on its own into the evening.
Wrap It Up
Thank everyone for their contributions. Take a group photo to commemorate the event. Lastly, encourage guests to take home any leftovers (have plastic bags available) and to lend a hand with cleanup.
If everyone enjoyed themselves, suggest a progressive dinner next time for a next-level shared experience filled with delicious food and good company.
Pot-lucky Pulled Pork Sliders with Slaw
Yields 32 sliders
This Memphis-style pulled-pork recipe is famous for its balance of smoky, sweet and tangy flavors. A crowd pleaser, it can be assembled in advance and served with homemade or store-bought accompaniments.
Ingredients:
For the pulled pork:
4 pounds pork shoulder
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon dry mustard
½ cup apple cider vinegar
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup Memphis-style BBQ sauce (plus extra for serving)
Optional: favorite hot sauce
For the slaw:
2 cups shredded cabbage (or coleslaw mix)
¼ cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
For the sliders:
32 slider buns (small Hawaiian or potato rolls)
3 tablespoons melted butter (for brushing)
jar of dill pickles, sliced rounds
Instructions:
To prep the pork, mix brown sugar, garlic powder, onion powder, smoked paprika, black pepper, salt, cayenne and dry mustard. Rub the spice mix all over the pork shoulder. Let sit for at least 30 minutes (or overnight in the fridge for more flavor).
To cook the pork, preheat oven to 300°F. Place pork in a roasting pan or Dutch oven with apple cider vinegar, chicken broth and Worcestershire sauce, cover with foil or lid and bake for 4-5 hours, basting occasionally.
When fall-apart tender, remove pork and shred with two forks. Mix with 1 cup BBQ sauce and let it soak in.
To make the slaw, mix cabbage, mayo, vinegar, Dijon mustard, sugar, salt and black pepper. (You can add a splash of BBQ sauce for extra flavor.) Chill until ready to serve.
To assemble the sliders, split the buns and lightly toast them if desired. Pile on the pulled pork, top with slaw and add pickles. Brush tops with melted butter for a glossy finish. Serve on a large tray with extra BBQ sauce, pickles and hot sauce.
Ilysse Rimalovski is a home chef, writer and culinary producer living in Maplewood with a background in specialty food, media and design. Visit Ilysse’s Facebook page, Ilysse Ideally, or email forilysse@icloud.com.
Comments