Festival Classic Lunch – Carolina Pulled Pork Sliders

Allergens

Contains gluten and dairy if using store-bought coleslaw.

Ingredients

• 1. 2 lbs pork shoulder, bone
• in 2. 2 cups apple cider vinegar 3. 1 cup water 4. 1/2 cup brown sugar 5. 1/4 cup yellow mustard 6. 1 tbsp salt 7. 1 tbsp ground black pepper 8. 1 tsp smoked paprika 9. 1 tsp cayenne pepper (optional) 10. 12 slider buns 11. Coleslaw, prepared or homemade

Instructions

1. Combine vinegar, water, brown sugar, mustard, salt, black pepper, paprika, and cayenne pepper in a large bowl. Mix until well combined.
2. Place pork shoulder in a slow cooker and pour the vinegar mixture over it. Cover and cook on low for 8 hours.
3. Once cooked, remove the pork from the slow cooker and shred with two forks. Return shredded meat to the slow cooker and stir to combine.
4. Heat a grill or grill pan to medium high heat. Grill slider buns until lightly toasted.
5. Spoon pulled pork onto the bottom of each toasted slider bun, then top with coleslaw. Place the upper half of the bun on top and serve immediately.

Chef’s Insight

The secret to tender pulled pork is cooking it low and slow in the vinegar mixture.

Notes

For a homemade coleslaw, combine shredded cabbage, carrots, mayonnaise, vinegar, sugar, salt, and pepper.