BBQ Pulled Pork Sliders
- Approx. 4 lb Coleman Natural Boneless Pork Butt
- 4 Tbsp granulated sugar
- 1 1/2 tsp salt
- 1 tsp white pepper
- 1 sweet onion, peeled and sliced
- 3 cloves of garlic, minced
- 8 cups chicken stock
- homemade bbq sauce, see below
- sugar, salt, and pepper to taste
- 2 cups unsweetened ketchup
- 3 Tbsp honey
- 3 cloves garlic, minced
- 1 Tbsp dijon
- 1/2 cup apple cider vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp smoked paprika
- 1 Tbsp worcestershire sauce
- 1/2 cup tangerine juice
- 1 Tbsp extra virgin olive oil
- 3 Tbsp granulated sugar
- 1 tsp onion salt
- 1/2 cup beef broth
1 Whisk all BBQ sauce ingredients together in a medium saucepan. Bring to a boil.
2 Once boiling, reduce to simmer. Let simmer 60 minutes to allow flavors to meld.
3 Refrigerate, freeze, or use immediately.
4 Pat pork dry with paper towel. Season all over with sugar, salt and pepper. Pour BBQ sauce in hand (about 4 Tbsp) and rub all over meat. Let pork rest outside the fridge for 30 minutes.
5 Layer sliced onions on the bottom of a heavy, oven safe, dutch oven. Add minced garlic. Coat with 2 Tbsp of bbq sauce. Place pork roast on top of onions.
6 Roast for 15 minutes at 450, to seal in juices. Turn heat down to 325. Add 8 cups of chicken stock to pan. Liquid should almost cover roast. Roast for 3 1/2 - 4 hours— until pork is fork tender and easily shredded.
7 Remove from oven. Reserve 1 cup of cooking liquid, and all of the onions. Place roast in large bowl. Remove any ties, and shred meat with forks. Add cooking liquid, onions, and 1 cup bbq sauce to bowl. Stir to combine.
8 At this point, you can pack up pork in a grill safe pan, and take with you to you next tailgate. Just reheat before serving.
9 Grab your favorite slider buns, heap spoonful’s of the pulled pork on the bottom bun, and top with slaw. Slather extra bbq sauce and cover with top bun.