Pulled Pork Sliders

Pulled Pork Sliders
Recipe Date:
June 22, 2022
Serving Size:
Cook Time:
Imperial (US)
  • 1 Tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper
  • 1 Tbsp paprika
  • 1 tsp ground mustard
  • 3 1/2 lb. boneless pork shoulder
  • 1 Tbsp vegetable oil
  • 1 large yellow onion, thinly sliced
  • 4 garlic cloves, peeled and diced
  • 1/4 cup tomato paste
  • 3/4 cup apple cider vinegar
  • 2 cups chicken broth (water is a fine substitute)
  • 3 tsp Worcestershire
  • 1/2 cup ketchup
  • 1/4 cup light brown sugar


In a small bowl, combine the salt, black pepper, cayenne, paprika, and mustard powder. Rub the mixture evenly over the pork and let stand at room temperature for 1 hour.

Preheat an oven to 300°F. In a 6-quart Dutch oven over medium-high heat, warm the oil until almost smoking. Add the pork and brown on all sides, 5 to 6 minutes total. Transfer to a platter. Add the onion, garlic, and tomato paste to the pan and cook, stirring constantly, for 1 minute. Add 1/2 cup of the vinegar and the broth and bring to a simmer, stirring occasionally. Add the pork, cover, and transfer to the oven (you could also use your slow cooker!). Turn the pork every hour until it's fork-tender - about 3 hours.

Transfer the pork to a large platter and cover loosely with aluminum foil. Skim the fat off of the cooking liquid. Over medium-high heat, bring the liquid to a simmer and cook until reduced to 1 3/4 cups, 8 to 10 minutes. Whisk in the remaining 1/4 cup vinegar, the Worcestershire sauce, ketchup, and brown sugar. Simmer over low heat for 5 minutes.

Shred the meat and transfer to a large bowl. Stir in the sauce.

Serve on your favorite buns! Add this tangy slaw for an extra kick ...