Tangy BBQ Pulled Pork with Slider Buns
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Small Bowl
Ingredients
- 2 pounds boneless pork shoulder, trimmed
- ¾ cup tangy barbecue sauce
- 3 tablespoons apple cider vinegar
- 1 medium yellow onion, sliced
- 4 garlic cloves, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 slider buns
Instructions
- Place the sliced onion in an even layer at the bottom of the slow cooker.
- Set the pork shoulder on top of the onions.
- In a small bowl, stir together the barbecue sauce, apple cider vinegar, minced garlic, paprika, salt, and black pepper.
- Pour the sauce mixture over the pork, making sure it coats the meat evenly.
- Cover and cook on low for 8 hours until the pork shreds easily with a fork.
- Remove the pork from the slow cooker and shred it with two forks, then return it to the cooker and stir it into the sauce.
- Spoon the pulled pork onto the slider buns and serve.
Notes
Set the slow cooker to warm after the cooking time ends so the pork stays at a safe serving temperature during a potluck. If the sauce thickens too much while sitting, stir in an extra tablespoon of apple cider vinegar right before serving. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl