Here's what I love about this recipe - the pork is SLOW cooked until it's incredibly tender. Like, it shreds when you look at it sideways. To get to that point, the meat should be 185 to 190 degrees (using an instant-read thermometer). Yes the pork is fully cooked at a lower temperature, but it keeps melting in the oven as it reaches the higher temps. So be patient.
I also love the quick-and-easy sauce ingredients - chili sauce (like ketchup with a kick), chili powder, smoked paprika, and garlic. All things pork loves to wallow in. There's also a little brown sugar to balance the cider vinegar. You can only imagine how these flavors marry and evolve in the pot over time... It's a happy place.
Want to use your slow-cooker? Great! Simply combine all the ingredients in your slow cooker (as directed below using a Dutch oven). Skip the step of bringing the sauce to a boil. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 hours, until the pork is very tender. Transfer the pork to a large shallow bowl to shred. Remove and discard the onion halves and transfer the sauce to a saucepan to simmer and reduce. Shred the pork and add it to the sauce as directed below.
Pulled Pork Sliders
2 cups water
1/2 cup chili sauce or garlic chili sauce
1/4 cup brown sugar
2 tablespoon chili powder
1 tablespoon cider vinegar
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 pork bone-in or boneless pork shoulder butt roast (about 7-8 pounds)
Salt and ground black pepper
2 small white onions, halved
12-16 slider rolls for serving
Adjust an oven rack to the lower-middle position. Preheat the oven to 325 degrees.
In a large Dutch oven, combine the water, chili sauce, brown sugar, chili powder, vinegar, paprika, and garlic powder. Whisk until blended. Add the pork to the pot and season the top with salt and pepper. Arrange the onion halves around the pork. The pork should be partially submerged in the sauce, with some of the meat remaining above the surface.
Set the pot over medium-high heat and bring to a boil. Spoon some of the liquid over the pork, cover the pot and transfer it to the oven.
Cook for 3 to 5 hours (3 to 4 hours for boneless and 4 to 5 hours for bone-in), until the pork is very fork-tender and shred-able. For perfectly shredded pork, cook until the meat reaches an internal temperature of 185 to 190 degrees (at lower temperatures, the pork won’t shred as nicely).
Remove the pot from oven. Transfer the pork to a large shallow bowl to shred. Remove and discard the onion halves, reserving the sauce. Set the pot over medium-high heat and simmer until the liquid reduces to about 2 cups.
Use two forks to shred the pork. Add the shreds to the simmering sauce. Season to taste with salt and pepper.
In a large Dutch oven, combine the water, chili sauce, brown sugar, chili powder, vinegar, paprika, and garlic powder. Whisk until blended. Add the pork to the pot and season the top with salt and pepper. Arrange the onion halves around the pork. The pork should be partially submerged in the sauce, with some of the meat remaining above the surface.
Set the pot over medium-high heat and bring to a boil. Spoon some of the liquid over the pork, cover the pot and transfer it to the oven.
Cook for 3 to 5 hours (3 to 4 hours for boneless and 4 to 5 hours for bone-in), until the pork is very fork-tender and shred-able. For perfectly shredded pork, cook until the meat reaches an internal temperature of 185 to 190 degrees (at lower temperatures, the pork won’t shred as nicely).
Remove the pot from oven. Transfer the pork to a large shallow bowl to shred. Remove and discard the onion halves, reserving the sauce. Set the pot over medium-high heat and simmer until the liquid reduces to about 2 cups.
Use two forks to shred the pork. Add the shreds to the simmering sauce. Season to taste with salt and pepper.
Serve the shredded pork on slider rolls.
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