Pulled Pork Sliders

Name: Pulled Pork Sliders
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Yield: 12 servings
Cuisine: Sandwich
Ingredients: 3 lb (1.36 kg) boneless pork shoulder, cut into 3 large pieces; 1 tbsp packed brown sugar; 2 tsp smoked paprika; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp ground cumin; 1 tbsp neutral oil; 1 cup barbecue sauce, plus more for serving; 1/2 cup chicken stock or apple juice; 12 brioche slider buns; 2 cups prepared vinegar-forward coleslaw; 12 dill pickle chips; 2 tbsp melted butter, optional, for the bun tops

Sweet brioche buns, smoky pulled pork, and vinegar slaw for the perfect two-bite hit.

Prep: 25 min
Cook: 210 min
Total: 235 min
Yield: 12 servings
Difficulty: medium

Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen

Method

01
Combine the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cumin. Pat the pork dry and coat it evenly with the spice mixture.
02
For a Dutch oven: heat the oil over medium-high heat and brown the pork on all sides. Add the stock, cover, and braise at 300°F (150°C) for 3 to 3 1/2 hours. For a slow cooker: place the seasoned pork and stock in the cooker and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
03
When the pork is fork-tender, transfer it to a tray. Skim excess fat from the cooking liquid, shred the meat, and discard large pieces of fat. Moisten the pork with 1/2 cup of the cooking liquid and fold in the barbecue sauce.
04
Split the slider buns. Warm them in a 325°F (165°C) oven for 4 to 5 minutes; brush the tops with melted butter if desired.
05
Divide the pork among the buns. Top each with coleslaw and a pickle chip. Serve immediately with extra barbecue sauce.
06
Tip: The pork is ready when it shreds with almost no resistance; an internal temperature around 195-205°F (91-96°C) is typical for pull-apart texture.

Ad slot · rectangle

More on the sandwich shelf, or browse the full library.