Pulled Pork Sliders Recipe

Prep and sear

Pat the pork shoulder dry. Mix brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub the spice mix over the pork, then coat lightly with 1/4 cup yellow mustard to help the rub adhere. Heat 1 tablespoon neutral oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Brown the pork on all sides, 3–4 minutes per side, until a deep golden crust forms.

Braise

Add 120 ml apple cider vinegar and scrape up browned bits. Pour in 500 ml chicken or pork stock. Bring to a simmer, then cover and transfer to a 150°C (300°F) oven. Braise for 3.5–4 hours, or until the pork is fork-tender and pulls apart easily. (Alternatively, cook on low in a slow cooker for 8–9 hours.)

Shred and finish

Remove pork to a cutting board and let rest 10 minutes. Reserve braising liquid. Using two forks, shred the pork into bite-sized strands. Skim fat from the braising liquid and reduce the liquid on the stovetop over medium-high heat until slightly thickened, about 8–10 minutes. Toss shredded pork with a few tablespoons of the reduced braising liquid to moisten; reserve extra sauce for plating. Keep warm until assembly.

In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the yellow mustard, 3 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce (if using), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk and bring to a gentle simmer for 2–3 minutes to meld flavors, whisking constantly so sugar dissolves. Remove from heat and let cool slightly. Taste and adjust acidity or sweetness to preference. Keep at room temperature until assembly.

In the bowl of a stand mixer, combine 3 cups bread flour, 2 teaspoons instant yeast, 3 tablespoons sugar and 3/4 teaspoon salt. Whisk to combine. In a separate bowl, whisk together 3/4 cup warmed whole milk, 1/4 cup heavy cream and 1 large egg. With the mixer running on low using the dough hook, slowly add the wet mixture. Knead until dough comes together, about 4 minutes.

Add 4 tablespoons softened butter in pieces and continue to knead on medium speed until the dough is smooth and elastic, about 6–8 minutes. The dough should be slightly tacky but not sticky; add up to 1–2 tablespoons additional flour if necessary.

Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60 minutes. Punch down gently, divide into 12 equal portions (about 50–60 g each) for small sliders. Shape each portion into a smooth ball, place on a parchment-lined baking sheet or in a 9x13 baking pan slightly spaced for pull-apart buns. Cover and proof for 30–45 minutes until puffy.

Preheat oven to 180°C (350°F). Whisk remaining egg for egg wash and brush the tops lightly. Bake 15–18 minutes, or until tops are golden brown and internal temperature is ~95°C (203°F). Remove to a rack and brush with a little softened butter while warm. Cool slightly before slicing.

Place thinly sliced cucumbers and red onion in a bowl, sprinkle with 1 teaspoon kosher salt, toss and let sit 20 minutes. This draws out excess water. Meanwhile, in a small saucepan combine 3 tablespoons white sugar, 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon pickling spice and 1/8 teaspoon turmeric. Bring to a simmer until sugar dissolves.

Drain the cucumbers and onions, then pack into a jar or bowl. Pour the hot pickling liquid over them to cover. Let cool to room temperature, then refrigerate at least 1 hour (best after 4 hours) before serving. These will keep refrigerated for up to 2 weeks.

Slice each milk bun horizontally. Lightly butter the cut sides and toast face-down in a skillet over medium heat until golden, about 1 minute per side, or brush with melted butter and toast under a broiler briefly.

Spread approximately 1 teaspoon of Carolina mustard sauce on the bottom bun. Pile 2–3 tablespoons of warm pulled pork onto each bottom bun; drizzle with a little reserved braising reduction or extra mustard sauce if desired. Add 1–2 tablespoons of drained bread & butter pickles on top of the pork. Finish with a sprinkle of minced parsley and a crack of coarse black pepper. Cap with the top bun.

Serve 3 sliders per person as a small-plates portion (recipe yields 12 sliders). Provide extra Carolina mustard sauce and braising reduction on the side.