Pulled Pork Sliders

Hey, guess what ya’ll…it’s time for another series!!  I know, I know.  You’re excited.  Me too. Well, kind of.

We’re only allowed to get marginally excited around here, seeing as how the wounds are still fresh and all…

But the Super Bowl is coming, whether we like it or not…and sad as we are that the Red and Gold won’t be representing, we’ll still be gathered ’round the TV February 5th…I mean, we can’t miss the commercials after all…

As you’re watching another ridiculous GoDaddy or Doritos commercial, wouldn’t you love to be nibbling on these {Pulled Pork Sliders}?

They are small, but satisfying…sweet enough for the gals and hearty enough for the guys.  This is a multiple part recipe, but please don’t be deterred. I promise, you can do it, and you will feel like a champ when guests are singing your praises. Let’s start with the dry rub…

Dry Rub

Mix together:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt

Pulled Pork
1 pork shoulder (5-7 pounds), preferably bone-in
dry rub (recipe above)
Pat the dry rub on all sides of the pork.  Marinate for at least 1 hour, but best if overnight.
Preheat oven to 300 degrees. Roast the pork for 6 hours (internal temperature should be 170 degrees). That’s right, 6 hours, so be sure to plan accordingly!
Allow the pork to rest for at least 10 minutes.  While still hot, use two forks to shred the meat (one fork to stabilize the meat and the other to “pull” into shreds).  You can also try to use your hands, but some parts of the meat will still be very hot.
Discard the fat and the bone.
Assembling the Sliders
2-3 dozen King’s Hawaiian Rolls*
barbeque sauce (store bought, or optional homemade recipe below)
cole slaw (recipe below)
Cut each roll in half.  Place a small amount of warm pulled pork on the bottom half.  Top with warm BBQ sauce and a small serving of cole slaw.  Then top with other half of the bun.
(If you make the pork in advance): It will keep keep (shredded) in the refrigerator for several days.  When ready to serve, you can warm it in a large saute pan.  Heat the pan, and place some of the pork in the pan (do this in batches so you do not overcrowd the pan).  Add some of the BBQ sauce and a little bit of water to create steam and moisten the meat.
(Another trick): If you want to make fresh sandwiches throughout your party, you can keep the meat warm on low in a slow cooker.  I don’t like to actually cook the meat in the slow cooker though because I prefer the char and caramelization you get from the oven. But once the meat is cooked and shredded, the slow cooker can be very useful for keeping the meet warm until you’re ready to ready to assemble.
*The amount of sliders will depend on the size of pork you get and how much meat you put on each slider.  A seven pounder will produce quite a bit of meat.  I didn’t test this, but I’m pretty certain you could get 3 dozen out of it.
Cole Slaw
1 head of cabbage, shredded
1 cup mayonnaise
¼  cup distilled vinegar
1½ teaspoon granulated sugar
Mix together the vinegar and sugar until the sugar dissolves.  Add the mayonnaise and whisk together thoroughly.  Toss the dressing with the cabbage. Add the dressing in batches as you may not need it all, depending on the size of your cabbage and how much slaw you get out of it.
You can make the dressing and shred the cabbage in advance, and then toss together when you are ready to assemble your sliders.
Barbeque Sauce
drippings from the cooked pork (optional)
1 cup apple cider vinegar
1 cup ketchup
1/3 cup brown sugar
1/4 cup honey
1 tablespoon yellow mustard
1 tablespoon molasses
Combine all ingredients in a saucepan and heat on the stove.  Simmer the sauce for around 10-15 minutes to thicken.
(If you are using the pork drippings): strain the liquid first and skim off the fat.  You can also refrigerate the strained liquid.  When chilled, the fat will solidify on top, and you can easily scrape if off before using the remaining liquid for your sauce.
I hope you give it a try!  Please feel free to send any questions my way.
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Recipe Attributes:
Pulled Pork = Tyler Florence, Eat This Book
BBQ sauce = my own
Cole Slaw = my momma
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