Recipe courtesy of Kohl's
Recipe courtesy of Kohl's
Watch how to make this recipe.
Tangy Southern Pulled Pork Sliders
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- Level: Easy
- Total: 5 hr 45 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 5 hr
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 724
- Total Fat
- 41 g
- Saturated Fat
- 13 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 45 g
- Cholesterol
- 145 mg
- Sodium
- 899 mg
- Level: Easy
- Total: 5 hr 45 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 5 hr
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 724
- Total Fat
- 41 g
- Saturated Fat
- 13 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 45 g
- Cholesterol
- 145 mg
- Sodium
- 899 mg
Ingredients
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.
