Pork Sliders

 in Favorite Recipes by

Provided by Nick Harris for the December 2013 issue of North Ellis Co.NOW Magazine.

  • 1 4-lb. shoulder pork roast
  • 24 small dinner rolls

Spice Rub:

  • 1 Tbsp. paprika
  • 1 Tbsp. garlic powder
  • 1 Tbsp. dark brown sugar, packed
  • 1 Tbsp. dry mustard
  • 1 Tbsp. onion powder
  • 1 Tbsp. dried thyme
  • 1 Tbsp. dried oregano
  • Salt, to taste 
  • Pepper, to taste
  • 1/2 tsp. cayenne pepper

Sauce Mix:

  • 2 onions, chopped
  • 1 green bell pepper, seeded and chopped
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup cider vinegar
  • 1 6-oz. can tomato paste
  • 1 1/2 Tbsp. chili powder
  • 1 tsp. dried mustard
  • 3 tsp. Worcestershire sauce
  • 1 tsp. salt

Pickled Onion:

  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1/2 cup white vinegar
  • 1 red onion, thinly sliced
  1. Remove the skin and excess fat from the pork. 
  2. For spice rub: Combine all the spice rub ingredients; rub over the meat. Place the pork on a large plate; cover with plastic wrap. Refrigerate 8 hours or overnight.
  3. For sauce: Combine all the sauce ingredients in a slow cooker; place the pork on top. Cook on high for 5 1/2 hours, until the meat is tender and can be shredded easily with a fork.
  4. For pickled onion: Stir the sugar and salt into the vinegar until dissolved; stir in the onions. Cover; refrigerate for 2 to 3 hours, stirring occasionally.
  5. Remove the pork from the slow cooker. Remove 2 cups of the sauce. Shred the meat. Stir the pork back into the slow cooker. Cover; cook for 15 minutes.
  6. Split the rolls; top with the meat and pickled onions. Serve with the reserved sauce on the side.