In a large vessel, combine the
Molasses (3/4 cup)
Dark Brown Sugar (3/4 cup)
Salt (3/4 cup)
Water (8 cups)
. Stir brine well enough to dissolve the salt. Let the brine cool to room temperature.
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.
Cumin Seeds (1 tsp)
Caraway Seeds (1 tsp)
Ground Coriander (1 tsp)
in a spice or coffee grinder and grind until fine.
Transfer to a small bowl and add the
Ground Cinnamon (1/2 tsp)
Chili Powder (1 Tbsp)
Onion Powder (1 Tbsp)
Smoked Paprika (1 Tbsp)
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.
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.
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.
Remove the pork shoulder and let rest for 1 hour. Then pull apart with two forks.
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!