Doomsday Device Recipe

Prep pork

Pat the pork shoulder dry. Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a small bowl. Rub the spice mix all over the pork, pressing it into crevices. Let sit at room temperature 30 minutes or refrigerate up to overnight.

Low-and-slow cook

Preheat oven to 300°F (150°C) or prepare a smoker at 250–275°F (120–135°C). Place pork in a Dutch oven or roasting pan. Whisk together yellow mustard, apple cider vinegar (1 cup), chicken broth, and liquid smoke; pour around (not over) the pork to keep the rub. Cover tightly with lid or foil. Cook in oven 4 to 5 hours, or until internal temperature reaches 195–205°F (90–96°C) and meat pulls apart easily. If using a slow cooker, cook on low 8–10 hours with the same liquid.

Shred and finish

Remove pork and let rest 15 minutes. Reserve cooking liquid. Using two forks (or hands with gloves), shred pork into bite-sized pieces. Skim fat from reserved liquid, then reduce liquid in a saucepan over medium heat until slightly thickened (5–10 minutes). Stir in 2 cups of your favorite BBQ sauce and 1–2 tbs brown sugar if desired. Toss shredded pork with the sauce to coat; keep warm.

Make the glaze: In a medium saucepan over medium-low heat melt 6 tbs butter. Add honey, dark brown sugar, and dark corn syrup; whisk until sugar dissolves. Bring to a gentle simmer, then add apple cider vinegar, hot sauce, and sriracha if using. Simmer 4–6 minutes until glossy and slightly thickened. Remove from heat and let cool slightly — it will thicken more as it cools.

If you prefer a thicker 'goo' to load on top of sliders, simmer an additional 3–5 minutes until it coats the back of a spoon. Reserve about 1/3 cup glaze per 6 sliders for finishing and 1/3–1/2 cup to toss with pork if you like extra stickiness.

Prepare bacon & jalapeños

Preheat oven to 400°F (200°C). On a sheet pan lined with foil, arrange bacon strips so they do not overlap; bake 12–18 minutes until crisp to your liking. Drain on paper towels and chop to fit sliders. For the cheese-stuffed jalapeños, halve and seed jalapeños, place a thin slice of cheddar or cream cheese mixture, and broil 2–3 minutes to melt (or bake alongside bacon for 6–8 minutes).

Toast buns

Melt 2 tbs butter and brush cut sides of slider buns. Toast in a skillet over medium heat or in oven under broiler 1–2 minutes until golden. Sprinkle interior with a few sesame seeds if desired.

Build the Doomsday Device

On the bottom bun layer a generous portion (about 3–4 oz) of the sauced pulled pork. Drizzle or brush a small amount of the sticky glaze over the pork (about 1 tbs). Add a slice of cheddar, a piece of crisp bacon, and half a cheese-stuffed jalapeño (or one whole if small). Spoon a little pickled red onion on top and sprinkle with chopped cilantro. Brush the inside of the top bun lightly with more glaze and place over the stack. Repeat for remaining sliders.

Finish & serve

Place assembled sliders on a baking sheet and heat in a 350°F (175°C) oven 6–8 minutes to meld flavors and slightly melt cheese. Brush tops with remaining glaze for a sticky shine. Serve hot with extra BBQ sauce and pickles on the side.