Pulled Pork Sliders
For the pork:
- 1 piece Copperwood pork butt, approx. 3 lbs
- 1½tsp packed brown sugar
- 1½ tsp mustard powder
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- 1½ tsp celery salt
- 1½ tbsp pimento
- Kosher salt
- 1 12oz bottle beer
- 16 slider rolls, split and toasted
- Coleslaw and sliced cucumbers
For the sauce:
- 1 chile pepper, halved lengthwise
- 1½ cups apple cider vinegar
- 1 clove garlic, smashed
- 2 tbsp packed brown sugar
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- Kosher salt
- Preheat the oven to 225°F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about ¾” deep and 1” apart.
- To make the rub, combine the pimento, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1½ tsp salt in a small bowl. Massage it into the meat.
- Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast for 3 hrs. Check it periodically and turn the roast over every hour.
- Remove foil and continue roasting until the pork is 190°F, about 1½ more hours. Remove from the oven, cover loosely with foil and let rest 30 mins.
- To make the sauce, combine the vinegar, garlic, chile, brown sugar, tomato paste, Dijon mustard and 1½ tsp salt in a small saucepan and bring to a boil; set aside and remove the chile.
- Pull the pork into long shreds using 2 forks and rid of the fat as desired. Toss the pork with any residual pan juices and add salt to taste.
- Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw and sliced cucumbers.