Pulled Pork Sliders
- 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 ...