Pulled Pork Sliders
Ingredients
- 3-4 lb Pork Shoulder or Butt, boneless
- 1 tbsp Olive Oil
- 1 tbsp Smoked Paprika
- 1 tbsp Brown Sugar
- 1 tbsp Chili Powder
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Cumin
- Salt and pepper to taste
- 1 cup Chicken Broth or Apple Juice
BBQ Sauce
- 1 cup Ketchup
- 1/2 cup Brown Sugar
- 1/4 cup Apple Cider Vinegar
- 2 tbsp Dijon Mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Smoked Paprika
- Salt and pepper to taste
For Assembling Sliders
- Slider buns
- Coleslaw (optional, for topping)
- Pickles (optional, for serving)
Instructions
- Preheat your oven to 300°F (150°C). In a small bowl, mix smoked paprika, brown sugar, chili powder, garlic powder, onion powder, cumin, salt, and pepper to create a dry rub. Rub the pork shoulder with olive oil, then massage the dry rub all over the meat, ensuring it's well-coated.
- Place the pork in a roasting pan and add chicken broth or apple juice to the bottom of the pan. Cover the pan tightly with foil and roast in the preheated oven for about 4-6 hours or until the pork easily shreds with a fork.
- In a saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Stir well and bring the mixture to a simmer. Reduce the heat and let it simmer for 15-20 minutes, stirring occasionally, until the sauce thickens.
- Once the pork is fork-tender, remove it from the oven. Use two forks to shred the meat directly in the roasting pan, incorporating the cooking juices for added flavor.
- Pour the prepared BBQ sauce over the shredded pork and mix thoroughly to coat the meat evenly.
- Slice the slider buns in half and lightly toast them. Spoon a generous portion of the pulled pork onto the bottom half of each slider bun. Top with coleslaw if desired, and place the other half of the bun on top.
- Serve the pulled pork sliders warm, accompanied by pickles on the side for a tangy crunch.
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