Pulled Pork Sliders

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Serving size:5
Total Time:
Pulled Pork Sliders

Ingredients

  • 1 pork roast (3 to 4 pound), preferably pork shoulder or Boston butt
  • 1 tbsp olive oil

Pat the pork dry and brush with the olive oil.

    Ingredients

    • freshly ground pepper
    • 1 tsp chili powder
    • 1 tbsp chili powder
    • 1 tbsp ground cumin
    • 1 tbsp brown sugar
    • 1 tbsp granulated sugar
    • 1 tbsp kosher salt
    • 3 tbsp paprika

    To make the dry rub, in a small bowl, stir together the paprika, salt, sugars, cumin, chili powder, cayenne, and black pepper to taste. Rub the dry rub all over the pork, wrap in plastic wrap, and let marinate in the refrigerator for at least 4 hours or up to overnight.


    Preheat the oven to 300°F/150°C/gas 2. Put the pork on a rack in a large roasting pan/tray and roast until an instant-read thermometer registers 170°F/80°C, about 6 hours.

      Ingredients

      • 1 tbsp corn oil
      • 16 slider rolls or 8 hamburger rolls, split
      • dash of hot-pepper sauce
      • 1 tbsp dijon mustard
      • 2 tbsp chili powder
      • 1/2 cup firmly packed brown sugar
      • 3/4 cup cider vinegar
      • 11/2 cup tomato sauce
      • 2 clove garlic, thinly sliced
      • 1 small yellow onion, finely chopped

      To make the barbecue sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté until softened and golden, about 5 minutes. Add the ketchup/tomato sauce, vinegar, brown sugar/demerara sugar, chili powder, mustard, and hot-pepper sauce and stir to mix well. Simmer gently, stirring occasionally, until the sauce thickens and the flavors blend, 20 to 25 minutes. Taste and adjust the seasoning, if necessary.


      Remove the pork roast from the oven and transfer to a cutting board or large platter. Tent loosely with aluminum foil and let rest for 15 to 20 minutes. “Pull” the pork apart with 2 forks to form shreds and transfer to a large bowl. Add the sauce to the shredded pork.

      To serve, spoon the pulled pork onto the bottom halves of the slider or hamburger rolls, dividing it evenly. Replace the tops of the buns; if using regular hamburger rolls, cut each sandwich in half. Serve at once.

       

      Recipe from Wine Bites by Barbara Scott-Goodman/Chronicle Books, 2011.