Pulled Pork Sliders

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Pulled Pork Sliders
Yields 6
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Pork Sliders
  1. 1 (5-7 pound) pork shoulder or Boston butt
  2. 1 tablespoon smoked paprika
  3. 1 tablespoon garlic powder
  4. 1 tablespoon dry mustard
  5. 2 tablespoons coarse salt
  6. 2 tablespoons brown sugar
  7. 1½ cups bbq sauce (homemade or store bought)
  8. 1 small head of purple cabbage, shredded with a mandolin or thinly sliced
  9. 1 cup dill pickle chips
  10. 12 pretzel buns (I buy Pretzilla brand sold at Whole Foods, each pack contains a packet of pretzel salt for bread topping)
Optional toppings
  1. cole slaw
  2. fried or raw onion rings
  3. sliced jalapenos
  4. fresh cilantro
BBQ Sauce
  1. ¼ cup apple cider vinegar
  2. ¾ cup orange juice
  3. 1¼ cups ketchup
  4. 1 cup dark brown sugar
  5. ¼ pure maple syrup
  6. 1 tablespoon worchestire sauce
  7. 1 tablespoon dijon mustard
  8. 1 teaspoon smoked paprika
  9. ½ teaspoon garlic powder
  10. ¼ teaspoon chipotle pepper powder
  11. 1½ teaspoons kosher salt
  12. 1 teaspoon black pepper
Pork Sliders
  1. Dry existing moisture off the pork really well with paper towel.
  2. Mix the paprika, garlic power, dry mustard, salt and brown sugar together in a small bowl. Rub the spice blend all over the pork.
  3. Preheat the oven to 300 degrees F.
  4. Place the pork in a roasting pan and cover with foil. Roast for 4 hours, remove foil and continue to roast uncovered for 2 additional hours.
  5. Allow pork to rest 10-15 minutes. Transfer warm pork to platter and pull meat into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look edible. Toss the pork with pan juices and add salt to taste. Pour 1/2 of the bbq sauce on the shredded pork and mix well to coat.
  6. To assemble sliders, place pulled pork mixture onto the bottom 1/2 of a pretzel bun, and top with cabbage and pickles. Serve remaining sauce on the side.
BBQ Sauce
  1. Whisk all ingredients in a medium saucepan. Bring to a simmer and cook over low heat until thickened. Stir occasionally, about 15-20 minutes.
  2. Allow sauce to cool to room temperature. Transfer to an airtight container or jar. Will store in the refrigerator up to 5 days.
Notes
  1. Enjoy!
The Mad Table http://themadtable.com/