Ingredients:

  • 3 – 3.5 lb Pork Shoulder (Boston Butt)
  • 2 Tbsp Dark Brown Sugar
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper
  • 1 Tbsp Coarse Salt (Kosher/Sea)
  • 1 tsp Black Pepper (Freshly ground)
  • 2 Tbsp Olive Oil
  • 1 cup Chicken Stock (low sodium)
  • 1/2 cup Apple Cider Vinegar (for braising)
  • 1 cup Ketchup (Quality brand)
  • 1/4 cup Molasses or Honey
  • 2 Tbsp Bourbon Whiskey
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Brown Sugar (for sauce)
  • 1 tsp Smoked Paprika (for sauce)
  • 4 cups Shredded Cabbage (green & purple mix)
  • 1 medium Carrot (Finely shredded)
  • 1 small Granny Smith Apple (Cored and finely julienned)
  • 1/2 cup Mayonnaise (full fat)
  • 3 Tbsp Apple Cider Vinegar (for slaw dressing)
  • 1 tsp Dijon Mustard
  • Salt and Pepper (To taste)
  • 15 Slider Buns (Brioche or Potato)
  • 2 Tbsp Unsalted Butter, melted

Instructions:

  1. Prepare the Rub: In a small bowl, combine all dry rub ingredients (brown sugar through black pepper). Mix thoroughly.
  2. Season the Pork: Pat the pork shoulder dry with paper towels. Vigorously massage the dry rub all over the surface, ensuring a thick, even crust.
  3. Sear: Heat the olive oil in a Dutch Oven over medium-high heat. Sear the pork on all sides until deeply browned and caramelised (approx. 2-3 minutes per side). Remove and set aside.
  4. Deglaze: Add the chicken stock and cider vinegar to the Dutch Oven. Scrape up any browned bits from the bottom. Return the pork to the pot.
  5. Cook Low and Slow: Cover tightly and transfer to a preheated oven at 150°C / 300°F. Braise for 3.5 to 4 hours, or until the pork is absolutely fork-tender.
  6. Rest and Shred: Remove the pork from the liquid and place it on a clean tray. Cover loosely and allow to rest for 15-20 minutes. Reserve the braising liquid.
  7. Make the Sauce: While the pork rests, combine all BBQ Sauce ingredients in a saucepan. Bring to a simmer over medium heat. Add 1/2 cup (120 ml) of the reserved braising liquid for depth. Simmer gently for 10 minutes until slightly thickened.
  8. Sauce the Pork: Shred the pork completely, discarding any large pieces of fat or bone. Place the shredded pork into a clean bowl and toss thoroughly with about 1 cup (240 ml) of the prepared BBQ sauce. Keep the remaining sauce warm for serving.
  9. Prepare the Slaw: In a large bowl, combine the shredded cabbage, carrots, and apple matchsticks. In a separate small bowl, whisk together the mayonnaise, cider vinegar, Dijon, salt, and pepper for the dressing. Pour dressing over the cabbage mixture and toss well (about 30 minutes before serving).
  10. Toast Buns: Brush the cut sides of the slider buns with melted butter. Toast lightly under the grill (broiler) or in a pan until golden brown.
  11. Build the Slider: Load the bottom half of each bun with a generous mound of sticky pulled pork. Top with a spoonful of the crunchy cider slaw. Serve immediately.