Trim excess fat from the pork shoulder leaving some fat for flavor. Pat the pork dry. Rub the surface with the 2 tbs kosher salt, 2 tsp black pepper, 1 tbs smoked paprika and 1 tsp garlic powder. Rub 2 tbs yellow mustard over the seasoned pork to help the rub adhere.

2. Braise the pork

Preheat oven to 300°F (150°C). Place pork in a heavy Dutch oven or roasting pan. Add 1 cup apple cider vinegar, 1 cup chicken or pork stock, 3 minced garlic cloves and 1 cup brown sugar (sprinkled loosely around — it will help with caramelization). Cover tightly with a lid or foil and braise in the oven for 3 to 4 hours, or until pork easily pulls apart with forks and internal temperature is ~195–205°F.

3. Shred and finish

Remove pork from the braising liquid and let rest 10 minutes. Use two forks to shred into bite-sized pieces. Reserve 1 cup of braising liquid, skim off excess fat, and mix a few tablespoons into the shredded pork to keep it moist. If desired, simmer reserved braising liquid on the stove to concentrate flavors and add to the pork to taste.

4A. Make Carolina Gold sauce (house-made)

In a small saucepan over low heat combine 1 cup yellow mustard, 2 tbs honey, 1 tbs apple cider vinegar, 1 tsp hot sauce (optional), 1 minced garlic clove and a pinch of salt. Warm gently just to meld flavors (do not boil). Taste and adjust honey or vinegar for balance. Toss pulled pork with enough Carolina Gold sauce to coat lightly (about 3/4 to 1 cup) before assembling sliders.

4B. Make Pirate's House traditional BBQ sauce

In a saucepan combine 1 cup ketchup, 2 tbs molasses, 2 tbs apple cider vinegar, 2 tbs Worcestershire sauce, 1 tsp smoked paprika, 1 tsp onion powder, 1 minced garlic clove and a pinch of salt. Simmer over medium-low heat 8–10 minutes until slightly thickened, stirring occasionally. Adjust sweetness or acidity as needed. Toss pulled pork with enough Pirate's House sauce to coat lightly (about 3/4 to 1 cup).

Pickled Onions

While the pork is braising or in the last 30 minutes, place 2 cups thinly sliced red onion in a heatproof bowl or jar. In a small pot bring 1 cup apple cider vinegar, 1 cup water, 2 tbs granulated sugar and 1 tsp kosher salt to a simmer until sugar dissolves. Pour the hot brine over the onions, press down so onions are submerged, let cool to room temperature, then refrigerate at least 30 minutes (best 1–4 hours) before using. Keep refrigerated until serving.

Slider Assembly

Split the 24 mini slider buns and brush cut sides lightly with the 3 tbs melted butter. Toast cut-side down on a griddle or in a hot skillet until golden, about 1–2 minutes.

If serving both sauces, divide shredded pork into two portions and toss each portion with the chosen sauce (Carolina Gold or Pirate's House) until coated. Keep warm in a covered pan over low heat or in a 200°F oven.

To assemble each slider: place about 1 to 1 1/2 ounces (roughly 2–3 tbs) of sauced pulled pork on the bottom bun, top with a few rings of pickled onion, add a pickle (optional) and sprinkle a little chopped parsley if using. Cap with the top bun.

Arrange sliders on a platter and serve warm. Leftover pork keeps well refrigerated up to 4 days; reheat gently with a splash of reserved braising liquid or sauce to keep moist.