BBQ Pulled Pork Sliders

Name: BBQ Pulled Pork Sliders
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Ingredients: 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

These sliders are perfect for your next sunday tailgate. You can make the slaw ahead of time, and throw it in the cooler until your ready to eat; and the meat can start cooking at home, and then be finished on the grill for your tailgating pleasure. Of course, if you are planning a 3 - 4 hour long tailgate, you can just slow braise it right there. You do you.

SERVINGS

PREP TIME

30 min

COOK TIME

0.1 hour

INGREDIENTS

BBQ Pork

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

BBQ Sauce

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

Nourish cookbook cover with a woman holding a dutch oven with pork and cabbage in it

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INSTRUCTIONS

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.

Credit:

Recipe provided by Lindsayeats

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