Ingredients:

  • 2 Tbsp Smoked Paprika
  • 3 Tbsp Light Brown Sugar, packed
  • 1 Tbsp Coarse Sea Salt
  • 1 Tbsp Black Pepper, freshly ground
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Chilli Flakes (optional)
  • 5 - 4 lbs Boneless Pork Shoulder (Boston Butt)
  • 1/2 cup Apple Cider Vinegar (for slow cooker)
  • 1/2 cup Chicken or Vegetable Broth
  • 1 cup Ketchup (High quality)
  • 1/4 cup Molasses or Black Treacle
  • 2 Tbsp Apple Cider Vinegar (for glaze)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Mustard (Dijon or English)
  • 1 Tbsp Dry Rub remnants
  • Hawaiian Sweet Rolls or Mini Brioche Buns (Approx. 35 rolls)
  • Coleslaw (creamy or vinegary, for serving)

Instructions:

  1. Prepare the Rub: In a small bowl, combine all ingredients listed under the Dry Rub section (Paprika, Sugar, Salt, Pepper, Garlic/Onion Powder, Chilli Flakes). Mix well.
  2. Season the Pork: Pat the pork shoulder dry thoroughly with kitchen paper. Apply the dry rub generously to all surfaces of the pork, pressing it firmly into the meat.
  3. Place in Slow Cooker: Place the rubbed pork in the slow cooker pot. Pour the apple cider vinegar and broth around the base of the meat (do not pour directly over the rub).
  4. Cook: Cover and cook on the LOW setting for 8 to 10 hours, or until the pork shreds easily with two forks.
  5. Rest and Drain: Carefully remove the pork from the slow cooker and place it on a large tray or cutting board. Reserve about 1/2 cup of the cooking liquid, discarding the rest. Allow the meat to rest for 15 minutes.
  6. Prepare the Glaze: While the pork rests, combine all BBQ Glaze ingredients (Ketchup, Molasses, Vinegars, Worcestershire, Mustard, and Dry Rub) in a small saucepan.
  7. Simmer Glaze: Bring the glaze to a gentle simmer over medium-low heat, stirring occasionally. Reduce the heat and let it bubble gently for 10-15 minutes, allowing it to thicken slightly.
  8. Shred the Pork: Using two forks or meat claws, shred the pork completely, discarding any large pieces of fat or gristle.
  9. Combine and Toss: Place the shredded pork back into the slow cooker pot. Pour the thickened BBQ Glaze and the reserved 1/2 cup of cooking liquid over the meat. Toss to coat thoroughly. Set the slow cooker to the KEEP WARM setting.
  10. Assemble Sliders: At the tailgate, slice the sweet rolls horizontally. Place a generous spoonful of warm pulled pork onto the bottom half of the roll. Top with coleslaw and the top half of the bun. Serve immediately.