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Pulled Pork Sliders

Source of Recipe

From "Wine Bites" by Barbara Scott-Goodman


Recipe Introduction

"These delicious sliders are good to make when you want to serve something a bit more substantial than appetizers for a party. You'll need time for the pork to marinate in a dry rub — overnight is best — and time for slow cooking, so plan ahead. For the barbecue sauce, you can make your own, or use your favorite commercial brand. Many barbecue lovers feel that beer goes best with barbecue, but slightly chilled Rioja or Barbera taste mighty fine with pulled pork, too."

List of Ingredients

â—¦ 1 pork roast (3 to 4 pounds), preferably pork shoulder or Boston butt
â—¦ 1 tablespoon olive oil

Dry Rub:
â—¦ 3 tablespoons paprika
â—¦ 1 tablespoon kosher salt
â—¦ 1 tablespoon granulated sugar
â—¦ 1 tablespoon brown (or demerara) sugar
â—¦ 1 tablespoon ground cumin
â—¦ 1 tablespoon chili powder
â—¦ 1 teaspoon cayenne pepper
â—¦ Freshly ground black pepper

Barbecue Sauce:
â—¦ 1 tablespoon corn oil
â—¦ 1 small yellow onion, finely chopped
â—¦ 2 cloves garlic, thinly sliced
â—¦ 1 ½ cups ketchup or tomato sauce
â—¦ ¾ cup cider vinegar
â—¦ ½ cup firmly packed brown (or demerara) sugar
â—¦ 2 tablespoons chili powder
â—¦ 1 tablespoon Dijon mustard
â—¦ Dash of hot pepper sauce

â—¦ 16 slider (mini hamburger) rolls or 8 regular hamburger rolls, split


Recipe

Pat the pork dry and brush with the olive oil.

To make the dry rub:
In a small bowl, stir together the paprika, salt, both sugars, cumin, chili powder, cayenne, and black pepper to taste. Rub the dry rub all over the pork, wrap in plastic wrap, and let marinate in the refrigerator for at least 4 hours or up to overnight.

Preheat the oven to 300° F.
Put the pork on a rack in a large roasting pan and roast until an instant-read thermometer registers 170° F, about 6 hours.

To make the barbecue sauce:
Heat the corn oil in a saucepan over medium heat. Add the onion and garlic and sauté until softened and golden, about 5 minutes. Add the ketchup, vinegar, brown sugar, chili powder, mustard, and hot pepper sauce and stir to mix well. Simmer gently, stirring occasionally, until the sauce thickens and the flavors blend, 20 to 25 minutes. Taste and adjust the seasoning, if necessary.

Remove the pork roast from the oven and transfer to a cutting board or large platter. Tent loosely with aluminum foil and let rest for 15 to 20 minutes. "Pull" the pork apart with two forks to form shreds and transfer to a large bowl. Add the sauce to the shredded pork. Spoon the pulled pork onto the bottom halves of the rolls, dividing it evenly. Replace the tops of the rolls; if using regular hamburger rolls, cut each sandwich in half. Serve at once.

Makes 16 sliders