Learn how to make pulled pork sliders with this delicious recipe from Martha Stewart
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.
We’re sure you are hungry just thinking about making this recipe, so let’s jump right in.