Pulled Pork Sliders

Pair With Mark West California Pinot Noir
Pulled Pork Sliders recipe from Mark West Wines
  • Recipe Prep Time

    Prep Time
    7 hours

  • Recipe Serving Size

    Serves
    24

  • Recipe Difficulty Level

    Difficulty
    Medium

Ingredients

For the pork:

2 Tbsp paprika

2 Tbsp onion powder

2 Tbsp garlic salt

1 Tbsp celery salt

2 Tbsp kosher salt

Freshly ground black pepper

1 Boston pork butt, approx 5.5 lbs

2 cups beer, pilsner, wheat beer, brown ale, etc. plus extra if needed

 

For the sauce:

1 Tbsp canola oil

1 onion, finely chopped

6 cloves garlic, crushed

2½ cups apple cider vinegar

¾ cup tomato ketchup

2½ Tbsp molasses

2 Tbsp tomato paste

2 Tbsp Dijon mustard

Kosher salt

Freshly ground black pepper

 

To assemble:

24 mini burger buns, seeded or unseeded

5 cups shredded coleslaw mix

Directions

For the pork

  1. Preheat the oven to 250°F.
  2. Mix together the paprika, onion powder, garlic salt, celery salt, kosher salt, and plenty of freshly ground black pepper in a bowl. Set aside.
  3. Trim any excess fat and skin from the pork butt. Pat dry with paper towels before scoring the top layer of fat, skin, and meat in a criss-cross pattern with the tip of a sharp knife.
  4. Rub the prepared seasoning mix into the meat, massaging it well with your hands. Lift the pork butt into a large roasting dish and pour the beer around it.
  5. Cover the pork with a sheet of aluminum foil before roasting for 4 hours, basting every hour or so with the beer; add more as needed if it starts to run dry. Remove the foil after 4 hours and continue to roast for about a further 1.5-2 hours until the center of the pork butt has reached 180°F on a meat thermometer.
  6. Remove from the oven and let the pork rest, covered loosely with aluminum foil as you prepare the sauce.

For the sauce

  1. Heat the oil in a heavy-based saucepan set over a medium heat. Add the onion and a pinch of salt, and sweat for 5-6 minutes until softened.
  2. Add the garlic, stir well, and continue to cook for a further 3 minutes, stirring frequently.
  3. Add the vinegar, bring to a simmer, and then reduce to a gentle heat. Stir in the tomato ketchup, molasses, tomato paste, and mustard.
  4. Simmer gently for about 20-25 minutes until slightly thickened. You can blend the sauce in a food processor at this stage if you want it totally smooth. Season to taste with plenty of salt and pepper.

To assemble

  1. Remove pork from pan and place on cutting board surface. Use two forks to shred the meat from the pork butt; try to keep a variety of different shaped chunks as well as strands of the meat for texture. For easy serving, toss the pork with the sauce in a large saucepan.
  2. Split the mini buns in half. Pile the pork onto them, topping with some of the coleslaw mix for crunch. Sit the bun tops in place before serving on platters.
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