Pulled Pork Sliders

Recipe

15 INGREDIENTS • 9 STEPS • 1HR 20MINS

Pulled Pork Sliders

5

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.

Pulled Pork Sliders

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

http://www.hapanom.com

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

1HR 20MINS

Total Time

$5.50

Cost Per Serving

Ingredients

Servings

16

US / Metric

3/4 cup

to taste

Unsalted Butter

3/4 cup

8 cups

Warm Water

5 lb

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

3/4 cup

Dark Brown Sugar

Nutrition Per Serving

VIEW ALL

Calories

502

Fat

19.5 g

Protein

30.5 g

Carbs

52.9 g

Pulled Pork Sliders

Save

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

http://www.hapanom.com

Cooking InstructionsHide images

step 1

In a large vessel, combine the Molasses (3/4 cup), Dark Brown Sugar (3/4 cup), Salt (3/4 cup), and Water (8 cups). Stir brine well enough to dissolve the salt. Let the brine cool to room temperature.

step 1 In a large vessel, combine the Molasses (3/4 cup), Dark Brown Sugar (3/4 cup), Salt (3/4 cup), and Water (8 cups). Stir brine well enough to dissolve the salt. Let the brine cool to room temperature.

step 2

Submerge the Pork Shoulder (5 lb). 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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