Tangy Southern Pulled Pork Sliders

Total Time:
5 hr 45 min
Prep:
15 min
Inactive:
30 min
Cook:
5 hr

Yield:
8-10 servings
Level:
Easy

Ingredients
  • 1/4 cup smoked Spanish paprika
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard powder
  • 1 tablespoon onion powder
  • Kosher salt
  • One 5- to 7-pound bone-in pork shoulder
  • 1 cup apple cider vinegar
  • 12 mini potato buns
  • Coleslaw, for serving
Directions
  • Set an oven rack in the lowest position and preheat the oven to 300°F.

  • Combine the paprika, brown sugar, garlic powder, mustard powder, onion powder and 2 tablespoons salt in a small bowl. Evenly rub half the spice mixture over the pork in a large bowl. Set the remaining spice mixture aside.

  • Place the pork skin-side up in a large Food Network 5.5-qt Enameled Cast-Iron Dutch Oven or roasting pan. Roast, covered, until the meat is falling apart and easily pulls away from the bone, 4 to 5 hours. Let the pork rest, covered, for 30 minutes.

  • Shred the pork using 2 forks and mix with the juices in the bottom of the pot. Bring the cider vinegar to a simmer in a small pot over medium heat and add the reserved spice mixture. Simmer until the sugar is dissolved, about 1 minute, then pour over the pork. Mix well to combine. Serve the warm pulled pork on the buns with the coleslaw.


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