pulled pork sliders
Ingredients
- 1.5 lb pork shoulder (Boston butt), cut into 2-inch chunks
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1.5 tsp kosher salt
- 0.5 cup apple cider vinegar
- 0.5 cup BBQ sauce (KC-style, balanced sweet and smoke)
- 0.25 cup chicken broth
- 8 mini slider buns (buttered and toasted)
- 0.5 cup crispy fried onions
- 2 tbsp fresh cilantro, chopped
Instructions
- Combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne, black pepper, and kosher salt in a small bowl. Pat pork chunks dry with paper towels and massage the dry rub evenly over all surfaces, working it into crevices.
- Heat a heavy Dutch oven or large braising pan over medium-high heat for 3 minutes. Working in batches, sear the rubbed pork chunks 2-3 minutes per side until deep caramelization forms, about 12 minutes total. Do not crowd the pan.
- Add apple cider vinegar and chicken broth to deglaze the pan, scraping up browned bits. Return all pork to the pot, cover, reduce heat to 275°F, and braise in the oven for 35-40 minutes until the meat shreds easily with a fork and reaches an internal temperature of 190°F.
- Remove pork from braising liquid and shred using two forks, pulling against the grain. Discard any excess fat. Strain braising liquid into a separate container, skim fat from the surface, and reserve 0.5 cup of the liquid.
- Return shredded pork to the Dutch oven, add BBQ sauce and reserved braising liquid, and stir to combine. Heat over medium for 3-4 minutes until warmed through and saucy, adjusting consistency with additional broth if needed.
- Toast the buttered slider buns in a 400°F oven or skillet for 2 minutes until golden and slightly crispy. Fill each bun with approximately 2 oz pulled pork, top with crispy fried onions and fresh cilantro, then serve immediately.
Inspired by Brother Luck’s winning pulled pork sliders. This is a plausible recreation, not the chef’s original recipe.