Pulled Pork Sliders

Ingredients

Servings

16 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

255 g

Molasses

to taste

Unsalted Butter

225 g

Salt

1.9 L

Warm Water

2.3 kg

Pork Shoulder

2 g

Cumin Seeds

2 g

Caraway Seeds

as needed

Ground Coriander

1 g

Ground Cinnamon

8 g

Chili Powder

7 g

Onion Powder

7 g

Smoked Paprika

32

Slider Buns

as needed

Canola Oil

for browning

165 g

Dark Brown Sugar

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 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 (2 g) , Caraway Seeds (2 g) and Ground Coriander (as needed) in a spice or coffee grinder and grind until fine.

Step 4

Transfer to a small bowl and add the Ground Cinnamon (1 g) , Chili Powder (8 g) , Onion Powder (7 g) , and Smoked Paprika (7 g) .

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 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!