Being from Texas I was raised on football and I absolutely love watching the games. One of the things I enjoy the most about them is all the mix and match appetizers we snack on while watching the games. These pulled pork sliders on honey wheat rolls are at the top of the list. I just pile them all on a plate and we grab one, a cold beer and head for the couch to watch a unique, magical, competitive experience called football!
Pulled pork is so versatile because you can use it in so many dishes; tacos, nachos, soups, sandwiches, etc. And not to mention the aroma of a braised pork shoulder in the oven! WOW! Making it the perfect comfort food.
Braising the pork shoulder is a favorite cooking method of mine that adds loads of flavor. It is a slow cooking method where you first brown the pork shoulder, then cook it in a delicious braising liquid in the oven for an extended time at a low temperature. The pork shoulder becomes tender and rich with flavor from the sauce. It can then be “pulled”, or easily broken into individual pieces.
Game Day Pulled Pork Sliders on Honey Wheat Rolls
- 1 bone-in pork shoulder, skin on (I buy the biggest one that I can fit in my pot 8-10 lbs.)
- 6 slices thick bacon, cut into 1-inch pieces
- 1/4 cup ketchup
- 1/4 cup dark brown sugar
- 1/4 cup molasses
- 2 Tbsp. pure maple syrup
- 3 tablespoons white vinegar
- mini honey wheat rolls (Kings Hawaiian)
- Sriracha mayonnaise (optional – recipe below)
Preheat oven to 250 degrees and allow your pork to come to room temperature.
Make Sriracha mayonnaise: Mix 1/2 cup mayonnaise and 2 teaspoons Sriracha hot sauce. Refrigerate.
Cook bacon in a large ovenproof heavy pot over medium heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a paper-towel-lined plate leaving behind the flavorful bacon grease.
Season pork generously with salt and pepper.
Heat bacon grease in pan very hot and sear on one side without moving for about 5 minutes. Flip, and do the same on the other side.
Return bacon to pot. Stir ketchup, brown sugar, molasses, maple syrup and vinegar together, and add to pot.
Add enough water to pot to reach up sides of pork, but not covering it. Cover pot, and bring to a low boil.
Transfer to oven, and braise pork, basting every hour, until liquid is thick and syrupy and meat is falling off the bone, about 6-8 hours.
Transfer pork to a rimmed baking sheet; let rest 30 minutes. Meanwhile, skim fat from braising liquid, and discard. Remove skin from pork, and discard. Shred meat, and return to pot with braising liquid.
Serve on buns with Sriracha mayonnaise on the side (if desired).
These pulled pork sliders are so easy because they are all made effortlessly in the oven. Just pile them on the buns and serve with the Sriracha mayonnaise on the side if you like. What could be easier? Any leftover meat, you can freeze and use for other wonderful dishes. ENJOY AND GO COWBOYS!