Ingredients:

  • 3 lb Pork Shoulder (Boston Butt), boneless, trimmed
  • 2 tbsp Smoked Paprika
  • 1 tbsp packed Brown Sugar, light or dark
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • To taste Coarse Salt & Black Pepper (About 1 tbsp salt)
  • 1 cup Apple Cider Vinegar
  • 1/2 cup Low Sodium Chicken or Vegetable Broth
  • 1 1/2 cups Ketchup
  • 1/2 cup packed Dark Brown Sugar
  • 2 tbsp Molasses (Black Treacle)
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Dijon Mustard
  • 1 tsp Hot Sauce (optional)
  • 24 Hawaiian Sweet Rolls (two 12-packs), do not separate
  • 12 slices Monterey Jack or Cheddar Cheese, thinly sliced
  • 4 tbsp Unsalted Butter, melted
  • 1 tsp Dried Minced Garlic or Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1 tbsp Sesame Seeds

Instructions:

  1. Rub the Pork: Pat the pork shoulder dry. Combine the smoked paprika, brown sugar, onion powder, garlic powder, salt, and pepper. Thoroughly rub the mixture all over the pork.
  2. Slow Cook: Place the rubbed pork in the slow cooker. Pour the cider vinegar and broth around the meat (not over it). Cook on Low for 6–8 hours, or until the meat is fork-tender (internal temperature should reach 195–205°F / 90–96°C).
  3. Shred: Remove the pork from the slow cooker and place it on a cutting board. Discard the cooking liquid. Shred the pork using meat claws or two forks. Set aside.
  4. Combine Glaze Ingredients: In a small saucepan, combine the ketchup, brown sugar, molasses, Worcestershire, Dijon mustard, and hot sauce (if using).
  5. Reduce: Bring the mixture to a simmer over medium heat. Cook gently for 5–7 minutes, stirring occasionally, until the sauce has thickened slightly (ensure adequate reduction to make it 'sticky').
  6. Sauce the Pork: Toss the shredded pork with 1 cup (240 ml) of the prepared BBQ glaze until well coated. Reserve the remaining glaze for serving.
  7. Preheat and Prep Rolls: Preheat oven to 350°F (175°C). Line a 9x13 inch (23x33 cm) baking dish with parchment paper. Keeping the Hawaiian rolls connected, use a large serrated knife to carefully slice the entire block of rolls in half horizontally.
  8. Layer the Sliders: Place the bottom half of the rolls into the prepared dish. Layer half of the cheese slices across the bottom buns. Spread the sauced pulled pork evenly over the cheese. Top with the remaining cheese slices, and finally, place the top half of the rolls back on.
  9. Prepare the Wash: In a small bowl, melt the butter. Stir in the dried minced garlic, oregano, and sesame seeds.
  10. Brush and Bake: Brush the entire tops of the rolls generously with the seasoned butter mixture.
  11. Bake: Cover the dish tightly with aluminium foil and bake for 10 minutes. Remove the foil and bake for an additional 5 minutes, or until the tops are golden brown and toasted.
  12. Serve: Let the sliders rest for 5 minutes. Use the serrated knife to cut the individual rolls apart along their pre-cut lines. Serve immediately with extra BBQ glaze on the side.