Slow Cooker Dr. Pepper BBQ Pork Mac and Cheese Sliders

Prep Time:20

Cook Time:6

Total Time:6 20

Step 1: Add the pork to the slow cooker - Place the pork tenderloins directly into the slow cooker spreading them out so they cook evenly.
Step 2: Make the sauce - In a small bowl whisk together the bbq sauce Dr. Pepper brown sugar and onion powder until smooth.
Step 3: Pour and cook - Pour the sauce over the pork making sure it is well coated. Cover and cook on low for 6 hours or high for 4 hours until the pork is tender and easy to shred.
Step 4: Boil the pasta - About 20 minutes before serving cook the elbow macaroni according to package directions. Drain and set aside.
Step 5: Make the roux - In a large saucepan over medium heat melt the butter. Whisk in the flour and salt and cook for about one minute until smooth.
Step 6: Add the milk - Slowly whisk in the warmed milk and bring the mixture to a gentle bubble stirring constantly until thickened.
Step 7: Add the cheese - Stir in the shredded sharp cheddar cheese until melted and smooth.
Step 8: Combine with pasta - Gently stir the drained macaroni into the cheese sauce until fully coated.
Step 9: Shred the pork - Remove the pork from the slow cooker and shred it using two forks. Stir it back into the sauce if desired.
Step 10: Assemble the sliders - Place a generous amount of pulled pork onto each slider bun add a slice of cheddar cheese then top with a scoop of mac and cheese. Serve warm and enjoy.

Pork tenderloin: Pork shoulder works great and becomes incredibly juicy when slow cooked.
Dr. Pepper: Coke or root beer can be used for a slightly different sweet flavor.
Cheddar cheese: Monterey Jack Colby or pepper jack are all great options.
Slider buns: Hawaiian rolls mini brioche buns or dinner rolls all work well.

Spicy version: Add hot sauce or diced jalapenos to the mac and cheese for a little heat.
Smoky twist: Use a smoky bbq sauce or add smoked paprika to the pork sauce.
Extra cheesy: Mix in mozzarella or gouda for an even creamier mac and cheese.
Open faced sliders: Serve on toasted buns with a fork for a less messy option.

Toast the buns: Lightly toasting helps them hold up better to the saucy fillings.
Make mac and cheese fresh: It stays creamier when made right before serving.
Shred pork easily: Let it rest for a few minutes before shredding for best texture.
Build your own bar: Set everything out and let guests assemble their own sliders.

With a simple salad: A crisp green salad balances the richness perfectly.
Alongside fries or chips: Keep things casual and fun.
As part of a slider spread: Pair with buffalo chicken sliders or ham and cheese sliders.
For parties: Serve buffet style with extra napkins nearby.

Pulled pork storage: Store in the fridge for up to four days in the sauce to keep it juicy.
Freezing pork: Freeze for up to three months in an airtight container.
Mac and cheese reheating: Add a splash of milk when reheating to restore creaminess.
Assembling sliders: Always assemble just before serving for best texture.

Servings: sliders