Pulled Pork Sliders

Prep Time 2 hours 25 minutes
Cook Time 3 hours
Servings 16 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.

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