The key to these delicious sliders is all in the dry rub. That sweet and spicy combination, along with the tangy sauce gives the pork big, bold flavor and is what makes these sandwiches a crowd-pleasing winner!
cup packed dark brown sugar
tablespoon ground black pepper
tablespoon kosher salt
tablespoon chili powder
tablespoon garlic powder
tablespoon onion powder
teaspoon cayenne pepper or crushed red pepper
pounds, boneless, pork shoulder
extra large onion, diced (about 1 1/2 cups)
cups Swanson® Chicken Stock
cup cider vinegar
Pepperidge Farm® White Slider Buns
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.
Stir the onion and stock in a roasting pan. Place the pork in the roasting pan. Cover the pan tightly with aluminum foil.
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.
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.
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.