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Pulled Pork Sliders


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Rate this recipe 4.2/5 (12 Votes)


  • 1 tbsp. each kosher salt and paprika
  • 1 tsp each freshly ground pepper and ground mustard powder ( I use Coleman's)
  • 1/4 tsp cayenne pepper
  • 3 1/2 pounds boneless pork shoulder or 5 pound boned pork shoulder, visible fat removed
  • 1 tbsp. vegetable oil
  • 1 large yellow onion,halved and sliced 1/4 " thick
  • 6 garlic cloves, peeled and lightly smashed
  • 1/4 cup tomato paste
  • 2 cups chicken broth
  • 3/4 cup cider vinegar
  • 3 tsp. worcestershire sauce
  • 1/2 cup ketcup
  • 1/4 firmly packed brown sugar
  • For serving
  • 36 parker house rools, halved
  • Mom's coleslaw



Step 1

1. In small bowl, combine spices. Rub evenly over pork, let stand at room temperature for 1 hour. In stove top safe insert of slow cooker or large skillet, warm oil. Brown pork on all sides, 5-6 minutes, transfer to platter. Add onion , garlic and tomato paste to skillet or insert, cook , stirring for 1 minute. Add broth and 1/2 cup cider vinegar, bring to a simmer, add pork. Transfer insert to slow cooker base or add all ingredients to slow cooker if your insert is not stove top safe.
2.Cover and cook on high for 4 hours
3. Transfer pork to platter; tent with foil. Skim fat off cooking liquid. Set insert onstove burner over medium high heat, simmer liquid for 10 minutes( or transfer liquid to large saucepan and simmer as above). Whisk in 1/4 cup vinegar,worcestershire suace, ketcup and brown sugar, simmer til sugar dissolves, Shred meat; transfer to a large bowl. Stir in sauce.
4. This is best when made the day before for flavors to blend
5. Fill rolls with pork and coleslaw


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