Kansas City Pulled Pork Sliders

Kansas City Pulled Pork Sliders

Kansas City Pulled Pork Sliders
Kansas City Pulled Pork Sliders
This image courtesy of campbellskitchen.com

BBQ is a great flavor with many types of meat, but there's nothing quite like tender BBQ pulled pork. These Kansas City Pulled Pork Sliders are some of the best you'll ever eat. Dripping with sauce and coated with one of the best seasoning combinations the Midwest has to offer, these sandwiches don't even need toppings to be delicious. Served up on sliders, they'll make a crowd-pleasing party dish or a hearty dinner for a summer weekend. This recipe makes thirty sliders, which is a good thing because it's impossible to eat just one without craving more.

NotesFor a nice balance of flavor and texture, try topping the sliders with coleslaw.

Makes30 sliders

Preparation Time10 min

Cooking Time3 hr 40 min

Total Timeunder 4 hours

Ingredients

  • 1/4 cup Packed dark brown sugar
  • 1/4 cup Paprika
  • 1 tablespoon Ground black pepper
  • 1 tablespoon Kosher salt
  • 1 tablespoon Chili powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 1 teaspoon Cayenne pepper or crushed red pepper
  • 4 pounds Boneless pork shoulder
  • 2 cups Swanson® Chicken Stock
  • 1 Extra large onion, diced (about 1 1/2 cups)
  • 1 cup Ketchup
  • 1/4 cup Cider vinegar
  • 1/4 cup Molasses
  • 30 Pepperidge Farm® White Slider Buns

Instructions

  1. Set the oven to 325°F. Stir the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a medium bowl. Rub the pork with 1/4 cup brown sugar mixture. Reserve the remaining brown sugar mixture.

  2. Stir the onion and stock in a roasting pan. Place the pork in the roasting pan. Cover the pan tightly with aluminum foil.

  3. Roast for 3 hours or until the pork is fork-tender. Uncover and let stand for 30 minutes. Spoon off any fat. Do not discard the cooking liquid.

  4. Heat the ketchup, vinegar, molasses, reserved brown sugar mixture, and 1 cup cooking liquid in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to medium-low. Cook for 25 minutes or until the sauce is slightly thickened, stirring occasionally.

  5. Remove the pork to a cutting board. Using 2 forks, shred the pork. Place the shredded pork into a large bowl. Pour the remaining cooking liquid over the pork. Add half the sauce and toss to coat (add more sauce if you like until desired consistency). Divide the pork mixture among the buns. Serve any remaining sauce on the side.

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