Pulled Pork Sliders| Christy Rost
- 6 pound pork shoulder roast
- ¼ cup dark brown sugar, packed
- 1 tablespoon smoked paprika
- 2 teaspoons sea salt
- 1 teaspoon dry mustard
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon freshly ground black pepper
- 1 large sweet onion, peeled and sliced
- 1 orange, rinsed and sliced (do not peel)
- 3 large cloves garlic, peeled and sliced
- 1 cup chicken broth
- 1 recipe Honey BBQ Sauce
- 1 to 2 packages cocktail rolls, sliced open
In a medium bowl, stir together the brown sugar, smoked paprika, salt, dry mustard, cumin, chili powder and black pepper. Rub the mixture over the pork shoulder.
Arrange onion, orange slices, and garlic in the bottom of a slow cooker, reserving one slice of orange for the top of the meat, and pour in the chicken broth. Place the dry rubbed pork shoulder on top of the onion mixture, top with one orange slice, cover, and cook on high for 3 to 4 hours; then reduce heat to low and cook 3 to 4 hours more until the pork is very tender.
Transfer the pork to a large platter or roasting pan, and using two forks, pull the meat apart. When it is shredded, remove the cooked onions and oranges from the slow cooker and discard. Pour off excess cooking liquid, reserving one cup in the bottom of the slow cooker. Transfer the shredded meat back to the slow cooker, add barbecue sauce, and stir well. Raise the heat to high, cover, and cook just until the meat is hot.
To serve, generously fill cocktail rolls with meat.
Yield: Enough for 8 to 10 guests