Name: Spicy Pulled Pork Sliders
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Ingredients: ¼ cup olive oil; ¼ cup brown sugar; 1 Tbsp chile powder; 1 Tbsp smoked paprika; 1 Tbsp kosher salt; 1 Tbsp freshly ground black pepper; 1 ½ tsp cayenne pepper; 3 cloves garlic; 2 jalapeno peppers, halved; 1 large onion, quartered; 1 6-lb pork shoulder roast/butt; 1 18-oz jar spicy barbecue sauce (Head Country makes a spicy one); 3 dozen mini buns, for serving; Crispy fried bacon slices, halved; Colorful Coleslaw, recipe follows; Variety of pickles such as regular, pickled red onions and pickled jalapenos; Whole-grain mustard; Spicy barbecue sauce; Hot sauce; 3 mini sweet peppers (in 2 different colors), thinly sliced; 2 carrots, shredded; ½ head green cabbage, thinly sliced; ½ head purple cabbage, thinly sliced; ½ cup whole milk; ½ cup mayonnaise; 1 Tbsp sugar; 1 tsp white vinegar; ¼ tsp kosher salt; Couple dashes hot sauce; 2 cups fresh cilantro leaves

Prep Time

20 min

Yields

12 servings

Pulled pork sliders that are perfect for your next party.

ingredients

Sliders

cup olive oil

cup brown sugar

Tbsp chile powder

Tbsp smoked paprika

Tbsp kosher salt

Tbsp freshly ground black pepper

1 ½

tsp cayenne pepper

cloves garlic

jalapeno peppers, halved

large onion, quartered

1 6-lb

pork shoulder roast/butt

1 18-oz

jar spicy barbecue sauce (Head Country makes a spicy one)

Fixings

dozen mini buns, for serving

Crispy fried bacon slices, halved

Colorful Coleslaw, recipe follows

Variety of pickles such as regular, pickled red onions and pickled jalapenos

Whole-grain mustard

Spicy barbecue sauce

Hot sauce

Colorful Coleslaw

mini sweet peppers (in 2 different colors), thinly sliced

carrots, shredded

head green cabbage, thinly sliced

head purple cabbage, thinly sliced

cup whole milk

cup mayonnaise

Tbsp sugar

tsp white vinegar

tsp kosher salt

Couple dashes hot sauce

cups fresh cilantro leaves

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 300ºF.

Step 2

In a food processor, combine the olive oil, brown sugar, chile powder, smoked paprika, salt, pepper, cayenne, garlic, jalapenos and onions and blend until a thick paste forms. Rub the paste all over the pork and place in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender, 4 to 5 hours.

Step 3

Remove the lid and continue cooking until the pork is falling apart and a dark bark has formed, 1 to 2 hours longer. Allow to cool slightly.

Step 4

Remove the pork from the pot and remove and discard the fat. Shred the pork with 2 forks. Remove as much of the fat as possible from the sauce, then transfer the shredded pork back to the sauce. Stir in the spicy barbecue sauce to just coat the meat.

Step 5

Serve on mini buns with a toppings bar including bacon, Colorful Coleslaw, a variety of pickles [regular, pickled red onions and pickled jalapenos], whole-grain mustard, spicy barbecue sauce and hot sauce.

Step 6

Combine the mini sweet peppers, carrots and cabbage in a bowl. In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, salt and hot sauce. Pour over the cabbage mixture and toss to combine. Add the cilantro and mix. Cover and refrigerate for 2 hours.

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