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Barbecue Pulled Pork Sliders
Rachel Kim

Barbecue Pulled Pork Sliders

A boneless pork shoulder can cook the day before, leaving only shredding and slider assembly for game time. The meat is held moist in a restrained amount of barbecue sauce rather than drowned. Keep buns beside the crock so guests build their own and the bread never turns soggy.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 16
Ingredients Method

Ingredients
  

  • 4 lb boneless pork shoulder cut into 3 pieces
  • 1 tbsp kosher salt
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 cup low-sodium chicken broth
  • 1 1/2 cups barbecue sauce
  • 2 tbsp apple cider vinegar
  • 24 slider buns
  • 2 cups prepared coleslaw optional

Method
 

  1. Season the pork with salt, smoked paprika, garlic powder and pepper and place it in a 6-quart slow cooker with the broth.
  2. Cover and cook on low for 8 to 9 hours until the pork shreds easily and reaches at least 195°F for pull-apart texture.
  3. Transfer the pork to a pan, discard large pieces of fat and shred with two forks.
  4. Pour off the cooking liquid, return the pork to the cooker and stir in barbecue sauce and vinegar.
  5. Heat on high for 15 minutes, then switch to warm and serve with slider buns and coleslaw if using.