Pulled Pork Sliders

Everyone needs a solid pulled pork recipe, and I can guarantee you’ll love this one and use it as a staple recipe. You can make pulled pork in a slow cooker, in a smoker or braised, but I feel that a couple of hours in the oven gives it the juiciness and tenderness with no burnt edges. It’s incredibly easy to make and super comforting in the cold fall/winter months. Enjoy!

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Yield: 6-8 servings

Ingredients:

For Pork:

4 lb bone-in pork shoulder (or boneless, your preference)

2 tbsp packed brown sugar

1 tbsp kosher salt

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

Freshly ground black pepper

2 tbsp vegetable oil

12 oz lager

1 12 oz. bottle of your favorite BBQ sauce

For Coleslaw (optional):

14 ounce coleslaw mix with red cabbage and carrots*

1/2 cup mayonnaise

2 tablespoons white sugar

1 1/2 tablespoons lemon juice

1 tablespoon white vinegar

1/4 teaspoon kosher salt

1/2 teaspoon coarse ground black pepper

Directions:

1. To make the coleslow, Add the sugar, white vinegar, lemon juice, mayonnaise, salt and pepper to a large mixing bowl and whisk together until combined. Add in the coleslaw mix and stir well to combine. Refrigerate for about an hour before serving.

1. To make the pulled pork: Preheat your oven to 300° Farenheit. Trim the excess fat from pork and cut into large pieces to fit in a large Dutch oven.

2. In a small bowl, combine the paprika, brown sugar, salt, garlic powder, onion powder and then season with black pepper. Rub all over pork.

3. In a large deep pan or dutch oven over medium high heat, heat oil. Add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!). Do this in batches and don’t overcrowd the pan

4. After all of the pieces are cook. Put them all back into the pan (or dutch oven). Pour the beer around pork and cover with a lid or aluminum foil. Transfer to oven and cook until pork begins to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, about 1 more hour

5. Remove the pork from the oven and let it rest for ten minutes.

6. Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.

7. Serve warm with buns and more barbecue sauce and plenty of coleslaw. Enjoy!