Festival Classic Lunch: Firecracker Pulled Pork Sliders

Allergens

Wheat, Dairy

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup Worcestershire sauce
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• Salt and pepper, to taste
• 8 slider buns
• Coleslaw, for serving

Instructions

1. In a large bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Set aside.
2. Preheat the grill to medium high heat (around 350°F). Place pork shoulder in a grill safe dish or aluminum foil packet.
3. Pour half of the sauce over the pork shoulder, reserving the remaining sauce for later.
4. Grill the pork shoulder for 2 hours, basting it with the reserved sauce every 30 minutes and turning it halfway through cooking.
5. Once the internal temperature of the pork reaches 195°F, remove from grill and let rest for 15 minutes.
6. Shred the pork using two forks and return to the grill for an additional 10 minutes to reheat.
7. Assemble sliders with pulled pork, coleslaw, and top with the remaining sauce.

Chef’s Insight

The heat from the chili powder can be adjusted to suit your preference.

Notes

None