Pulled Pork Sliders

By karen1

Ingredients

• 1 Tbs. kosher salt
• 1 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper
• 1 Tbs. paprika
• 1 tsp. mustard powder
• 3 1/2 lb. boneless pork shoulder
• 1 Tbs. vegetable oil
• 1 large yellow onion, halved and sliced 1/4 inch thick
• 4 garlic cloves, peeled and lightly smashed
• 1/4 cup tomato paste
• 3/4 cup cider vinegar
• 2 cups chicken broth
• 36 Parker House rolls, halved
• Cole Slaw if desired

Details

Servings 2
Adapted from williams-sonoma.com

Preparation

Step 1

In a small bowl, combine the salt, black pepper, cayenne, paprika and mustard powder. Rub the mixture evenly over the pork and let stand at room temperature for 1 hour.

Oven method: Preheat an oven to 300°F. In a 6-quart Dutch oven over medium-high heat, warm the oil until almost smoking. Add the pork and brown on all sides, 5 to 6 minutes total. Transfer to a platter. Add the onion, garlic and tomato paste to the pan and cook, stirring constantly, for 1 minute. Add 1/2 cup of the vinegar and the broth and bring to a simmer, stirring occasionally. Add the pork, cover and transfer to the oven. Cook, turning the pork every hour, until it is tender and a fork inserted into the meat yields little resistance, about 3 hours total.

Slow-cooker method: In the stovetop-safe insert of a slow cooker over medium-high heat, warm the oil until almost smoking. Add the pork and brown on all sides, 5 to 6 minutes total. Transfer to a platter. Add the onion, garlic and tomato paste to the insert and cook, stirring constantly, for 1 minute. Add 1/2 cup of the vinegar and the broth and bring to a simmer, stirring occasionally. Add the pork and transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions until the pork is fork-tender, about 4 hours.

Transfer the pork to a large platter or baking sheet and cover loosely with aluminum foil. Skim the fat off the cooking liquid. Set the braiser or insert over medium-high heat, bring the liquid to a simmer and cook until reduced to 1 3/4 cups, 8 to 10 minutes. Whisk in the remaining 1/4 cup vinegar, the Worcestershire sauce, ketchup and brown sugar and simmer until the sugar dissolves.

Shred the meat, discarding any fat, and transfer to a large bowl. Stir in the sauce. Place 2 Tbs. pork and 1 Tbs. coleslaw on the bottom of each roll, then cover with the tops of the rolls. Serve immediately. Serves 12.