Description
Create delicious BBQ Pulled Pork Sliders with a special tangy twist. These sliders are perfect for parties and gatherings, offering a delightful flavor that everyone will love.
Ingredients
Scale
- 2.5 pounds pork shoulder
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup BBQ sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 12 slider buns
- Optional toppings: coleslaw, pickles
Instructions
- Preheat your oven to 300°F (150°C).
- Rub the pork shoulder with olive oil, salt, pepper, paprika, garlic powder, and onion powder.
- Place the pork in a Dutch oven or oven-safe pot.
- Add BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard to the pot. Stir to combine.
- Cover the pot and cook in the preheated oven for 3 to 4 hours, or until the pork is tender and shreds easily.
- Remove the pork from the pot and shred it using two forks.
- Return the shredded pork to the pot with the sauce and mix well.
- Toast the slider buns lightly.
- Spoon the pulled pork mixture onto the bottom halves of the slider buns.
- Add your favorite toppings, such as coleslaw or pickles, if desired.
- Place the top halves of the buns on top.
- Serve immediately.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the rub.
- You can also cook the pork in a slow cooker on low for 6-8 hours.
- Make sure to taste and adjust the seasoning of the pulled pork before serving.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: Approx. 350-400 (will vary based on toppings and specific ingredients)
- Sugar: Approx. 15-20g
- Sodium: Approx. 800-1000mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 8-12g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 1-2g
- Protein: Approx. 25-30g
- Cholesterol: Approx. 80-100mg