• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 10
    OK

    Pulled Pork Sliders with BBQ Habanero Sauce

    Drop a pork shoulder into the slow cooker, add a dry rub, close the cover and go away for a while. Juicy and tender pork will fall apart and only gets better when doused in a quick spicy bbq sauce with habanero, garlic, ketchup and brown sugar. Can you taste the heat?


    Ingredients
    For the Pork
    1
    5-7 pound pork roast, preferably shoulder
    3
    tablespoons
    coarse salt
    3
    tablespoons
    paprika
    2
    tablespoons
    brown sugar
    1
    tablespoon
    garlic powder
    1
    tablespoon
    onion powder
    For the Habanero BBQ Sauce
    1 1/2
    cups
    ketchup
    5
    tablespoons
    apple cider vinegar
    3
    tablespoons
    worcestershire sauce
    4
    medium garlic cloves, minced
    2
    habanero chiles, seeded and minced
    1/4
    teaspoon
    hot sauce
    1/2
    cup
    packed dark brown sugar
    2
    teaspoons
    paprika
    3/4
    teaspoon
    ground black pepper
    1/4
    teaspoon
    celery salt
    *
    slider (miniature hamburger) buns
    Directions
    To make the pork, cut the pork roast into medium (2 to 3 inch) chunks. Put the pieces in a large slow cooker (at least 5 quarts).
    Mix the salt, paprika, sugar, garlic powder and onion powder. Sprinkle over the meat, turning the pieces to coat evenly.
    Cover and cook on high for 5 to 6 hours or on low for 8 to 10 hours, until the meat is pull-apart tender and reaches an internal temperature of 190F.
    Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily.
    When the pork is almost done, make the sauce. Bring the ketchup, vinegar, Worcestershire, garlic, habaneros and hot sauce to a boil in a small sauce pan over medium heat. Simmer for 3 minutes.
    Mix the dark brown sugar, paprika, black pepper and celery salt together in a small bowl. Add to the ketchup mixture and mix well.
    Slowly add 1/2 cup water to bring the sauce to the consistency you like and taste.
    Pour the sauce over the shredded pork. Place back in the crock pot on warm just long enough to heat through. Serve on buns.

    The base number of servings for this recipe is 10
    OK

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