TANGY SOUTHERN PULLED PORK SLIDERS

Tangy Southern Pulled Pork Sliders image

Provided by Food Network

Time 5h45m

Yield 8-10 servings

Number Of Ingredients 10

1/4 cup smoked Spanish paprika
1/4 cup packed dark brown sugar
1 tablespoon garlic powder
1 tablespoon dry mustard powder
1 tablespoon onion powder
Kosher salt
One 5- to 7-pound bone-in pork shoulder
1 cup apple cider vinegar
12 mini potato buns
Coleslaw, for serving

Steps:

Set an oven rack in the lowest position and preheat the oven to 300°F. Combine the paprika, brown sugar, garlic powder, mustard powder, onion powder and 2 tablespoons salt in a small bowl. Evenly rub half the spice mixture over the pork in a large bowl. Set the remaining spice mixture aside. Place the pork skin-side up in a large Food Network 5.5-qt Enameled Cast-Iron Dutch Oven or roasting pan. Roast, covered, until the meat is falling apart and easily pulls away from the bone, 4 to 5 hours. Let the pork rest, covered, for 30 minutes. Shred the pork using 2 forks and mix with the juices in the bottom of the pot. Bring the cider vinegar to a simmer in a small pot over medium heat and add the reserved spice mixture. Simmer until the sugar is dissolved, about 1 minute, then pour over the pork. Mix well to combine. Serve the warm pulled pork on the buns with the coleslaw.