Pulled Pork Sliders

Name: Pulled Pork Sliders
Ingredients: 3 pounds pork roast Boston butt; 1 1/2 tablespoons pimenton smoked spanish paprika; 1 tablespoon garlic powder; 1 teaspoon cayenne pepper; 1 1/2 teaspoons brown sugar packed; 1 1/2 teaspoons celery salt; 1 1/2 teaspoons mustard powder; kosher salt; 12 ounces beer; 16 slider rolls split and toasted; coleslaw for topping; 1 1/2 cups apple cider vinegar; 1 clove garlic smashed; 1 chile pepper fresno, halved lengthwise, remove seeds for less heat; 2 tablespoons brown sugar packed; 2 tablespoons tomato paste; 1 tablespoon dijon mustard; kosher salt

18 ingredients

6 steps

Ingredients

3 pounds pork roast Boston butt
1 1/2 tablespoons pimenton smoked spanish paprika
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 1/2 teaspoons brown sugar packed
1 1/2 teaspoons celery salt
1 1/2 teaspoons mustard powder
kosher salt
12 ounces beer
16 slider rolls split and toasted
coleslaw for topping
1 1/2 cups apple cider vinegar
1 clove garlic smashed
1 chile pepper fresno, halved lengthwise, remove seeds for less heat
2 tablespoons brown sugar packed
2 tablespoons tomato paste
1 tablespoon dijon mustard
kosher salt

Directions

1

Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.
2

Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
3

Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.
4

Sometime during the marathon cooking time, make the sauce: Combine the vinegar, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious; set aside. Remove the chile. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
5

Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look delicious. Toss the pork with any residual pan juices and add salt to taste.
6

Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw.