Pulled Pork Sliders

Total Time:
5 hr 25 min
Prep:
2 hr 25 min
Cook:
3 hr

Yield:
16 sliders
Level:
Easy

Ingredients
  • For the pork:
  • 1 3 -pound Boston butt pork roast
  • 1 1/2 tablespoons pimenton (smoked Spanish paprika)
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons packed brown sugar
  • 1 1/2 teaspoons celery salt
  • 1 1/2 teaspoons mustard powder
  • Kosher salt
  • 1 12 -ounce bottle beer
  • 16 slider rolls, split and toasted
  • Coleslaw, for topping
  • For the sauce:
  • 1 1/2 cups apple cider vinegar
  • 1 clove garlic, smashed
  • 1 Fresno chile pepper, halved lengthwise (remove seeds for less heat)
  • 2 tablespoons packed brown sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon dijon mustard
  • Kosher salt
Directions
  • Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.

  • Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.

  • Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.

  • Sometime during the marathon cooking time, make the sauce: Combine the vinegar, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious; set aside. Remove the chile. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.

  • Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look delicious. Toss the pork with any residual pan juices and add salt to taste.

  • Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw.

  • Photograph by Charles Masters


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