makes about 36 sliders
Here’s what you will need:
36 Slider buns
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon ground black pepper
1 boneless pork shoulder (3 pounds), skin and excess fat removed
1 yellow onion, chopped
1/2 cup chicken broth
2 tablespoons balsamic vinegar
36 slider buns
2 packets KC Masterpiece® Sweet Honey BBQ Sauce Mix
3/4 cups apple juice
1/2 cup reserved pork liquid
4 tablespoons balsamic vinegar
In a small bowl, combine the brown sugar, salt, paprika, cumin, and black pepper. Rub onto the pork shoulder. Set aside.
In the bottom of a slow cooker, add a layer of onions and chicken broth. Place the seasoned pork shoulder on top. Cover and cook on low for about 8 hours until very tender. Remove the meat. Reserve the liquid and let it cool.
When cool, use a fork or your hands to pull the meat into shreds. Remove any excess fat or grizzle.
Using a spoon, skim off any excess fat from the liquid in the slow cooker, Strain the liquid through a fine mesh sieve, reserving the liquid. Reserve one half cup of this liquid; return the rest to the crock pot with the shredded pork.
Next, prepare your BBQ sauce. In a medium bowl combine the KC Masterpiece Sweet Honey BBQ Sauce Mix, apple juice, reserved pork liquid, and balsamic vinegar.
Add one cup of the BBQ sauce to the slow cooker. Mix to combine with the pulled pork. Cook for one more hour on low. Serve on slider buns, topped with Purple Cabbage Coleslaw, and additional BBQ sauce.