Pulled Pork Sliders

15 INGREDIENTS • 9 STEPS • 1HR 20MINS

Pulled Pork Sliders

Recipe

5.0

1 rating

Slow cooker Pulled Pork Sliders - fall off the bone tender pork that's packed with flavor! Pair with Sriracha BBQ Sauce and Coleslaw.

Slow cooker Pulled Pork Sliders - fall off the bone tender pork that's packed with flavor! Pair with Sriracha BBQ Sauce and Coleslaw.

Hapa Nom Nom

Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.

1HR 20MINS

Total Time

$5.50

Cost Per Serving

Ingredients

Servings

16

us / metric

255 g

to taste

Unsalted Butter

225 g

1.9 L

Warm Water

2.3 kg

1 tsp

Cumin Seeds

1 tsp

Caraway Seeds

1 tsp

Ground Coriander

1/2 tsp

Ground Cinnamon

1 Tbsp

Chili Powder

1 Tbsp

Onion Powder

1 Tbsp

32

Slider Buns

as needed

Canola Oil

for browning

165 g

Dark Brown Sugar

Nutrition Per Serving

VIEW ALL

Calories

502

Fat

19.5 g

Protein

30.5 g

Carbs

52.9 g

Hapa Nom Nom

Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.

Cooking Instructions

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step 1

In a large vessel, combine the Molasses (255 g), Dark Brown Sugar (165 g), Salt (225 g), and Water (1.9 L). Stir brine well enough to dissolve the salt. Let the brine cool to room temperature.

step 1 In a large vessel, combine the Molasses (255 g), Dark Brown Sugar (165 g), Salt (225 g), and Water (1.9 L). Stir brine well enough to dissolve the salt. Let the brine cool to room temperature.

step 2

Submerge the Pork Shoulder (2.3 kg). Place a lid smaller than then opening of the vessel on top of the pork to weigh it down. Refrigerate for 8 to 12 hours.

step 3

Place the Cumin Seeds (1 tsp), Caraway Seeds (1 tsp) and Ground Coriander (1 tsp) in a spice or coffee grinder and grind until fine.

step 3 Place the Cumin Seeds (1 tsp), Caraway Seeds (1 tsp) and Ground Coriander (1 tsp) in a spice or coffee grinder and grind until fine.

step 4

Transfer to a small bowl and add the Ground Cinnamon (1/2 tsp), Chili Powder (1 Tbsp), Onion Powder (1 Tbsp), and Smoked Paprika (1 Tbsp).

step 5

Reserving 1 cup of the brining fluid, remove the pork shoulder from the brine and pat dry. Evenly distribute and rub the spices all over the pork.

step 6

Heat 2 tablespoon of Canola Oil (as needed) in a large skillet over medium-high heat. Add the pork shoulder and cook for 3 – 5 minutes per side or until slightly charred. Add 2 tablespoon of oil each time you rotate.

step 7

Place the reserved brine in the bottom of a 5 – 6 quart slow cooker and add pork shoulder. Cover and cook on low for 10 hours. Do not open the lid until done.

step 7 Place the reserved brine in the bottom of a 5 – 6 quart slow cooker and add pork shoulder. Cover and cook on low for 10 hours. Do not open the lid until done.

step 8

Remove the pork shoulder and let rest for 1 hour. Then pull apart with two forks.

step 8 Remove the pork shoulder and let rest for 1 hour. Then pull apart with two forks.

step 9

Use Unsalted Butter (to taste) to butter the inside of each slider bun and cook on a skillet over medium heat until golden brown. Assemble the Slider Buns (32). I highly recommend adding coleslaw!

step 9 Use Unsalted Butter (to taste) to butter the inside of each slider bun and cook on a skillet over medium heat until golden brown. Assemble the Slider Buns (32). I highly recommend adding coleslaw!

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