Oink Oink Recipe

Make sauce

Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce (if using) and 2 tablespoons water in a small saucepan. Whisk to combine.

Bring sauce to a gentle simmer over medium-low heat, then reduce heat to low and cook, stirring occasionally, for 10–12 minutes until slightly thickened and glossy. Taste and adjust seasoning (add more sugar for sweetness, vinegar for tang, or hot sauce for heat). Remove from heat and set aside.

Season pork

Pat pork shoulder pieces dry with paper towels. Rub with olive oil, then season evenly with kosher salt, black pepper, and chili powder so all sides are coated.

Sear pork (optional but recommended)

Heat a heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add the pork pieces and sear on all sides, about 2–3 minutes per side, until browned. Work in batches if necessary to avoid crowding. Remove pork to a plate.

Braise

Reduce heat to medium, add the quartered onion and smashed garlic to the pot and cook 1–2 minutes until fragrant. Pour in 1 cup broth to deglaze the pan, scraping up browned bits. Return the pork to the pot and spoon 1/3–1/2 cup of the prepared BBQ sauce over the top (reserve remaining sauce for finishing). Cover with a tight-fitting lid and either place in a 300°F (150°C) oven or keep on low simmer on the stovetop. Cook until the pork is very tender and pulls apart easily, about 2.5–3 hours.

Shred and finish

Remove pork to a cutting board or bowl. Using two forks (or meat claws), shred the pork into bite-sized pieces, discarding any excess fat. Skim any excess fat from the braising liquid. Return shredded pork to the pot with about 1/2 cup of the strained braising liquid and 1/4–1/2 cup of the reserved BBQ sauce (more if you want saucier meat). Stir and warm over low heat for 5–10 minutes so flavors meld. Taste and adjust seasoning with salt, pepper, or additional BBQ sauce.

Prepare base

If using slider buns, warm them in a 350°F (175°C) oven for 5 minutes or toast lightly. If using another base (pizza, nachos, etc.), prepare according to that format and preheat as needed.

Top with pork and cheese

Place a generous spoonful (about 2–3 tablespoons for sliders; more for larger bases) of the warm pulled pork onto each bun or serving base. Spoon a little extra BBQ sauce over the pork if desired. Sprinkle shredded cheddar jack cheese evenly over the pork.

Melt cheese

Broil or bake assembled items until the cheese just melts and bubbles: broil on high about 1–2 minutes (watch closely) or bake at 375°F (190°C) for 5–7 minutes. If using nachos or pizza, bake until cheese is melted and edges are golden.

Add pineapple and finish

Remove from oven and immediately top with pineapple tidbits or fresh diced pineapple. Sprinkle chopped cilantro if using, and serve with lime wedges on the side for squeezing over the pork. Serve warm.