Festival Classic Snack – Smoky BBQ Pulled Pork Sliders with Crispy Onions

Allergens

Wheat (slider buns), Soy (BBQ sauce, depending on brand)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup BBQ sauce (preferably homemade)
• 4 tsp paprika
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp apple cider vinegar
• 1 cup water
• 1 large onion, thinly sliced
• 8 slider buns

Instructions

1. In a large mixing bowl, combine paprika, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub the spice mix evenly onto the pork shoulder.
2. Preheat your grill or smoker to 300°F (150°C). Place the seasoned pork shoulder on the grate and cook for 2 hours, or until tender and easily shreddable, maintaining a temperature of around 200°F (93°C) inside the meat.
3. In a saucepan, combine BBQ sauce, apple cider vinegar, and water. Cook over medium heat, stirring occasionally. Once the pork is cooked, shred it and add it to the sauce, stirring well to coat. Let the mixture simmer for 15 minutes.
4. While the pork is cooking, prepare crispy onions by heating oil in a deep frying pan. Fry sliced onions until golden brown and crispy, then drain on paper towels.
5. Assemble sliders by placing pulled pork onto slider buns and topping with crispy onions. Serve immediately.

Chef’s Insight

Allow the pork to rest for 15 minutes before shredding to ensure a tender result.

Notes

For a vegetarian alternative, replace the pork shoulder with grilled portobello mushrooms or marinated and grilled tofu.