Pulled Pork Sliders

Smoky, tender pulled pork sliders slow-cooked in a tangy chipotle sauce and topped with pickles and crispy shallots. Perfect for game day or weeknight dinner.

Prep Time15

Cook Time8

Total Time8 15

Course: Dinner, Lunch

Cuisine: American

Servings: people

Ingredients

1 medium onion chopped
4 cloves garlic minced
½ cup ketchup
⅓ cup cider vinegar
¼ cup packed brown sugar
¼ cup tomato paste
2 tablespoon sweet paprika
2 tablespoon Worcestershire sauce
1 chipotle in adobo minced, plus 1 tablespoon of the sauce
1 teaspoon ground cumin
3 teaspoon kosher salt
1 teaspoon black pepper
2.5 lbs pork butt cut into 2 pieces
12 slider buns
Dill Pickles and Crispy Shallots for serving

Instructions

In the base of a slow cooker, combine the onion, garlic, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire sauce, chipotle pepper, adobo sauce, cumin, salt, and pepper. Stir to combine.
Add the pork butt pieces and turn to coat in the sauce. Cover and cook on low for 8 hours, until the pork is fork-tender and easy to shred.
Instant Pot version: Cook on high pressure for 40 minutes, then let the pressure release naturally.
Shred the pork directly in the slow cooker using two forks, or transfer to a large bowl and mix with the sauce.
Toast the brioche buns until golden. Pile the pulled pork onto the bottom bun, top with pickles and crispy shallots, then add the top bun. Serve immediately.

Notes

To make crispy shallots, start by thinly slicing 2 to 3 large shallots into uniform rings using a sharp knife or mandoline. Place the sliced shallots in a medium saucepan and cover them with a neutral oil, such as canola or vegetable, making sure they are fully submerged. Set the pan over medium heat and cook, stirring occasionally, for about 15 to 20 minutes until the shallots turn golden brown. Keep a close eye on them, as they can go from golden to burnt quickly. Once they’re perfectly golden, use a slotted spoon to transfer them to a paper towel lined plate and immediately season with kosher salt. Let them cool completely, they’ll continue to crisp up as they sit. Store any leftovers in an airtight container at room temperature for up to five day.

Nutrition