SHOW ALL IMAGES
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!
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Mediterranean Chicken Wrap
Sesame Crusted Tofu
Sweet Corn Panna Cotta with Candied Bacon
Fish Tacos with Sriracha Aioli Slaw
Chicken Lettuce Wraps
Beets with Lime Butter
Lemongrass Pork Banh Mi
Japanese Cucumber Salad
Herb-Roasted Cornish Game Hen
Green Tea Panna Cotta
Asparagus, Poached Egg, Roasted Garlic Miso Butter
Sriracha Barbecue Sauce