Recipe courtesy of Kohl's

Tangy Southern Pulled Pork Sliders

  • Level: Easy
  • Total: 5 hr 45 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 5 hr
  • Yield: 8-10 servings
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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


  1. 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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