Pulled Pork Sliders
Recipe type: Entree
Serves: 32 sliders
Slow cooker Pulled Pork Sliders - fall off the bone tender pork that's packed with flavor! Pair with Sriracha BBQ Sauce and Coleslaw. Inspired by Alton Brown, Pulled Pork
  • Brine:
  • ¾ dark brown sugar
  • ¾ cups salt
  • 8 cups warm water
  • 5 lbs Boston butt (pork shoulder)
  • Rub:
  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole caraway seed
  • 1 teaspoon whole coriander
  • ½ teaspoon cinnamon
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • canola oil for browning
  • Other:
  • 1 stick of butter, softened
  • 32 slider buns
  • coleslaw recipe
  • sriracha BBQ sauce recipe
  1. Remove the ceramic vessel from a 5-6 quart slow cooker. In the vessel, combine the brown sugar, salt, and warm water. Stir the brine well enough to dissolve the salt. Let the brine cool to room temperature and submerge the pork. Place a lid smaller than then opening of the vessel on top of the pork to weigh it down. Refrigerate for 8 to 12 hours.
  2. Place the cumin, caraway, and coriander in a spice or coffee grinder and finely grind. Transfer to a small bowl and add the cinnamon, chili powder, onion powered, and paprika.
  3. Reserving 1 cup of the brining fluid, remove the Boston Butt from the brine and pat dry. Evenly distribute and rub the spices all over the pork.
  4. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the pork and cook for 3 – 5 minutes per side or until slightly charred. Add 2 tablespoons of oil each time you rotate.
  5. Place the reserved brine in the bottom of the slow cooker and add the pork. Cover and cook on low for 10 hours. Resist the urge to open the lid until done.
  6. Remove the pork and let rest for 1 hour. Then pull apart with two forks.
  7. Butter the inside of each slider bun and cook on a skillet over medium heat until golden brown.
  8. Serve pulled pork with coleslaw and siracha barbecue sauce on slider buns.
*If you are using a smoker, heat the smoker to 210 degrees F. Cook for 10 – 12 hours, maintaing a temperature of 210 degrees. After 10 hours, start checking the pork for doneness – internal temperature should be 190 degrees F, and the meat should fall apart easily.
Recipe by at http://hapanom.com/pulled-pork-sliders/