Pulled Pork Sliders Recipe

Pork shoulder: The main protein, known for its marbling and tenderness when slow-cooked.

Bbq sauce: Adds a smoky, sweet flavor to the pork.

Apple cider vinegar: Provides tanginess and helps tenderize the meat.

Chicken broth: Adds moisture and depth of flavor.

Brown sugar: Sweetens the sauce and balances the acidity.

Yellow mustard: Adds a tangy, slightly spicy flavor.

Worcestershire sauce: Adds umami and depth to the sauce.

Chili powder: Adds a mild heat and smoky flavor.

Onion: Adds sweetness and depth to the sauce.

Garlic: Adds a robust, savory flavor.

When shredding the pork, use two forks to pull the meat apart in opposite directions. This ensures you get the perfect texture for your pulled pork sliders. If you find the pork is too dry, mix in a bit more bbq sauce or some of the cooking liquid to keep it moist and flavorful.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are juicy and tender, making them a good alternative for pulled meat dishes.

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor similar to BBQ sauce, though it has an Asian twist.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain the liquid content and add a subtle flavor without altering the dish significantly.

• brown sugar - Substitute with honey: Honey adds sweetness and a bit of moisture, making it a good alternative to brown sugar.

• yellow mustard - Substitute with dijon mustard: Dijon mustard has a similar tangy flavor but is slightly more refined and less acidic.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it is slightly saltier and less complex.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a smoky flavor, making it a good alternative to chili powder.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, but they can be used similarly in recipes.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is more concentrated, so use sparingly.

• Allow the pulled pork to cool to room temperature before storing. This prevents condensation, which can make the meat soggy.

• Transfer the pulled pork into an airtight container or heavy-duty freezer bags. If using freezer bags, remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This helps you keep track of how long the pulled pork has been stored.

• Store the pulled pork in the refrigerator if you plan to use it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.

• When ready to use, thaw frozen pulled pork in the refrigerator overnight. This ensures even thawing and maintains the quality of the meat.

• Reheat the pulled pork gently in a saucepan over low heat or in the microwave. Add a splash of chicken broth or bbq sauce to keep it moist.

• For a quick meal, pre-assemble the sliders and wrap them individually in foil before freezing. Reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

• If you have leftover coleslaw, store it separately in an airtight container in the refrigerator for up to 3 days. Do not freeze coleslaw as it can become watery and lose its texture.

• For added convenience, portion the pulled pork into smaller servings before freezing. This allows you to thaw only what you need, reducing waste and speeding up meal prep.

• Preheat your oven to 300°F. Place the pulled pork in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 20 minutes or until warmed through.
• For a quicker method, use the microwave. Place the pulled pork in a microwave-safe dish, cover it with a damp paper towel, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• If you have a stovetop, heat a skillet over medium heat. Add the pulled pork and a splash of chicken broth or apple cider vinegar to keep it moist. Stir occasionally until heated through.
• For a smoky flavor, reheat the pulled pork on a grill. Wrap the pork in aluminum foil, place it on the grill over indirect heat, and cook for about 15 minutes, turning occasionally, until hot.
• If you have a sous-vide machine, place the pulled pork in a vacuum-sealed bag and immerse it in a water bath set to 165°F. Heat for about 45 minutes to an hour.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, perfect for making tender pulled pork.

• Mixing bowl: A large bowl used to combine the bbq sauce, apple cider vinegar, chicken broth, brown sugar, mustard, worcestershire sauce, chili powder, onion, garlic, salt, and pepper.

• Measuring cups: Essential for accurately measuring the bbq sauce, apple cider vinegar, and chicken broth.

• Measuring spoons: Used to measure out the brown sugar, mustard, worcestershire sauce, and chili powder.

• Chopping board: A flat surface used for chopping the onion and mincing the garlic.

• Chef's knife: A versatile knife used for chopping the onion and mincing the garlic.

• Forks: Used to shred the cooked pork shoulder into tender pieces.

• Serving spoon: Useful for scooping the shredded pork onto the slider buns.

• Slider buns: Small buns used to serve the pulled pork.

• Coleslaw: An optional topping to add a crunchy texture and fresh flavor to the sliders.

Prepare ingredients ahead: Chop the onion and mince the garlic the night before to save time in the morning.

Use pre-made coleslaw: Buy pre-made coleslaw from the store to save time on making it from scratch.

Set and forget: Utilize the slow cooker to cook the pork shoulder overnight or while you're at work.

Shred easily: Use a hand mixer to quickly shred the pork instead of using forks.

Double the recipe: Make a larger batch and freeze the extra pulled pork for a quick meal later.