Learn how to make pulled pork sliders with this delicious recipe from Martha Stewart
Whether you are tailgating, hosting a BBQ or just want a fun appetizer, these Pulled Pork Sliders will be the star of the show!
Deliciously smoky and full of flavor, these pork sliders are served in mini brioche buns that are buttery and pair with the meat perfectly. The crunch of the pickles provides a contrast in textures, making them a heavenly bite that you and your guests will love!
Unlike many other pulled pork recipes you may have seen, this one calls for both pork shoulder and bacon, giving it a real depth of flavor!
Pork shoulder is a great choice for pulled pork. The pork shoulder cut is the portion of meat from the front leg and shoulder of a hog. Normally this cut of meat is divided into two sections – the Boston butt and the picnic roast.
The pork shoulder is fatty and contains a high collagen content. When you smoke or slow cook pork shoulder, the sugars found within the collagen are broken down, which helps tenderize and sweeten the pork.
To keep things slightly healthier you could opt for a top loin boneless roast as it is leaner; however, it will not be anywhere near as moist!
Why brioche is best!
We always recommend brioche buns for sliders and burgers because, well, why not?!
They are buttery and delicious and have a touch of sweetness; they are moist and soft, but also strong enough to contain the meat, holding the contents well while soaking up any delicious juices.
You will find that many other bun types can crumble and fall apart as you bite in to them, but brioche buns hold their shape well.
For a healthier option, why not substitute the brioche buns for crisp romaine lettuce which can be used as a base for the pulled pork?
We’re sure you are hungry just thinking about making this recipe, so let’s jump right in.
And if you love pulled pork, make sure you try the Pulled Pork King Ranch Casserole, Cheesy Pulled Pork BBQ Bread Dip and BBQ Shredded Pork Cups recipes too!
Pork Sliders
Ingredients
- 8 pounds Pork Shoulder bone in, skin on
- 1/4 pound Super-Thick Bacon cut into 1″ pieces
- Coarse Sea Salt
- Freshly Ground Black Pepper
- 1/4 cup Light Brown Sugar plus 1 tablespoon
- 1/4 cup Unsulfured Molasses plus 1 tablespoon
- 1/4 cup Ketchup
- 3 tablespoons White Vinegar
- 4 cups Water
- 60 Brioche Buns (mini)
- Pickles
Instructions
- Bring pork to room temperature, approximately two hours.
- Pre-heat your oven to 300 degrees Fahrenheit. In the meantime, cook bacon in a Dutch oven until the bacon is crispy and fat has rendered. Drain bacon on paper towel to remove excess oil and fat.
- Season pork well with salt and pepper and sear each side until golden, about five minutes per side.
- In a small bowl, mix together sugar, molasses, ketchup and vinegar. Add the mixture and the bacon to pot with the pork. Add water until it comes up to 3/4 side of the pork. Cover and bring to a simmer.
- Move to the oven, braising the pork, basting once an hour until the sauce has thickened to a syrup-like consistency, about 6 hours. Rest the pork fo 20 minutes on a rimmed baking dish.
- Skim fat from the sauce and discard.
- Using a fork, shred the pork and return it to the pot with the sauce.
- Serve on the mini brioche buns with pickles.