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Savory Smoked Paprika Pulled Pork Sliders

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These savory smoked paprika pulled pork sliders are a crowd-pleasing, easy-to-make recipe perfect for parties and casual gatherings, featuring tender pulled pork with a smoky, slightly spicy flavor.

Ingredients

Scale
  • 3–4 pounds pork shoulder (Boston butt), trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 1 tablespoon sweet paprika
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup apple cider vinegar (60 ml)
  • 1 cup chicken broth (240 ml)
  • 2 tablespoons olive oil
  • 12 small slider buns (brioche or potato buns)
  • Optional toppings: coleslaw, pickles, sliced jalapeños

Instructions

  1. Mix the Rub: In a medium bowl, combine smoked paprika, sweet paprika, brown sugar, garlic powder, onion powder, cumin, kosher salt, and black pepper. Stir well until evenly blended.
  2. Prepare the Pork: Pat the pork shoulder dry with paper towels. Rub olive oil all over the pork, then massage the dry rub evenly onto every surface. Let it rest at room temperature for about 20 minutes.
  3. Set Up the Slow Cooker: Pour chicken broth and apple cider vinegar into the slow cooker. Place the pork shoulder on top. Cover and cook on low for 6-8 hours or high for 4-5 hours until fork-tender. Alternatively, sear pork in a Dutch oven, add broth and vinegar, cover tightly, and bake at 300°F (150°C) for about 4 hours.
  4. Shred the Pork: Transfer pork to a baking sheet or cutting board. Use two forks to pull the meat apart into bite-sized pieces, discarding large chunks of fat. Reserve cooking liquid to moisten pork if desired.
  5. Combine and Warm: Return shredded pork to slow cooker or pan, pour some reserved cooking juices over it, and stir gently. Keep warm on low heat while toasting slider buns.
  6. Assemble the Sliders: Lightly toast slider buns. Pile pulled pork onto bottom half of each bun. Top with optional coleslaw, pickles, or jalapeños. Cover with top bun and serve immediately.

Notes

Use a meat thermometer to ensure pork reaches 195°F (90°C) for perfect shredding. Reserve cooking liquid to keep pork moist. Toast buns to prevent sogginess. Adjust salt if broth is salty. For gluten-free, use gluten-free buns or lettuce wraps. Instant Pot can be used for about 60 minutes on manual setting to speed cooking.

Nutrition

Keywords: pulled pork, smoked paprika, sliders, party bites, slow cooker, barbecue, easy recipe

Find it online: https://freshforkful.com/savory-smoked-paprika-pulled-pork-sliders-easy-recipe-for-perfect-party-bites/