Festival Classic Lunch: Smoky Carolina Pulled Pork Sliders

Allergens

None

Ingredients

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

Instructions

1. Combine mustard, apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper in a mixing bowl. Stir until well combined.
2. Pour the sauce mixture over the pork shoulder in a slow cooker, making sure it's fully coated. Cover and cook on low for 8 hours or high for 4 5 hours.
3. Once cooked, remove the pork from the slow cooker and shred using two forks. Return the shredded meat to the sauce in the slow cooker and stir to combine. Let it sit for another hour to absorb the flavors.
4. Preheat a grill or grill pan to medium high heat. Grill the slider buns for 1 2 minutes until lightly toasted.
5. Assemble the sliders with pulled pork, coleslaw, and enjoy!

Chef’s Insight

The secret to tender pulled pork is letting it cook low and slow until it reaches an internal temperature of 190°F (88°C). This allows the collagen in the connective tissue to break down, resulting in a melt-in-your-mouth texture.

Notes

For a spicy twist, add a few dashes of your favorite hot sauce to the pulled pork sauce.