Slow Cooker Pulled Pork Sliders
Spicy chili rub for pork butt or shoulder. Slightly adapted from Cook's Illustrated for the slow cooker. Perfect for pulled pork sandwiches.
Servings: 30 sliders
Calories: 135kcal
Ingredients
- 1 Tablespoon ground black pepper
- 2 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 2 Tablespoons dark brown sugar
- 1 Tablespoon ground oregano
- 4 Tablespoons smoked paprika
- 2 Tablespoons kosher salt
- 1 Tablespoon granulated sugar
- 1 Tablespoon ground white pepper
- 1 6 lb pork roast
- 1 cup of good quality beer such as an IPA beer
- 3 dozen Hawaiian rolls
Instructions
- Mix all 9 spices, from black pepper through white pepper in a small bowl. Lay pork shoulder on a large piece of plastic wrap and use rub to cover all sides of pork, massaging the rub into the meat. Seal tightly with two layers of wrap and refrigerate for 3 and up to 24 hours.
- Remove roast from plastic wrap. Place roast in slow-cooker. Add beer and cover. Cook on low for 8 hours, or until pork is cooked through and pulls apart easily. Discard cooking liquid.
- Let pork rest until cook enough to tear into thin shreds. Remove fat if desired.
- Toss pulled pork with BBQ sauce and serve on buns with coleslaw.
Notes
- Recipe will make approximately 30 sliders. (using 3 ounces of shredded pork for each slider if using a 6 pound pork butt.)
- Nutritional value does not included BBQ sauce or toppings.
Nutrition
Serving: 1slider | Calories: 135kcal | Carbohydrates: 3g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 57mg | Sodium: 521mg | Potassium: 386mg | Fiber: 1g | Sugar: 1g | Vitamin A: 627IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg