Pulled Pork Sliders
- Level: Easy
- Yield: 16 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 330
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 19
- Cholesterol
- 42
- Sodium
- 455
- Total: 5 hr 25 min
- Prep: 2 hr 25 min
- Cook: 3 hr
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.