- 3 pound boneless pork shoulder (or Boston butt roast)
- 4 tablespoons pork rub (use the recipe below or use your favorites seasonings
- 1 cup water
- ¼ cup brown sugar
- 1 bottle of your favorite BBQ sauce
- 1 package slider buns (not Hawaiian rolls, but larger slider buns) (Or, try making your own Bread Machine Dinner Rolls)
- Melted butter and sesame seeds, optional
Trim the pork shoulder of any excess fat, cut the pork into fist-size chunks, and place in a large bowl. Sprinkle pork rub over the pork and gently toss with a pair of tongs to completely coat each piece.
Heat an electric pressure cooker (Instant Pot, for example) on the sauté setting until very hot. Carefully place each piece of seasoned pork in the pot and brown all sides, turning occasionally. When pork is browned, add water and brown sugar to the pot. Set the pressure cooker to cook at high pressure for 80 minutes.
When the timer sounds, allow the pressure to release naturally (usually about 15-20 minutes). Remove the pork from the pressure cooker and shred or chop. Add a few ladles of the liquids from the pot to the shredded pork to prevent it from drying out.
To assemble the sliders, arrange the bottom half of the buns in a 9×13 baking dish. Pile a generous amount of pulled pork on each bun. Drizzle with the desired amount of BBQ sauce. Top with a little more pulled pork and the top half of the buns. If desired, spray the tops with spray butter or brush with melted butter and add a sprinkle of sesame seeds.
Bake the sliders at 350oF for about 20 minutes or until slightly browned on top.
Freezer Option: These sliders freeze well. Double-wrap the pan in aluminum foil and freeze. They also thaw quickly for a fast and easy weeknight meal. When thawed, follow the baking instructions from the recipe.
- Any leftover pulled pork can be frozen for future use, used for pork carnitas, or saved for another recipe.
- I have used and been pleased with both Pepperidge Farm slider buns and Sam’s Choice slider buns.
- The original recipe for the pork rub makes more than enough for one use so I usually mix up a whole batch and keep the extra in a shaker bottle with my other spices so it is ready to use on my next pork recipe.
- 1/3 cup paprika
- ¼ cup black pepper
- ¼ cup granulated sugar
- 2 Tbsp salt
- 2 tsp dry mustard
- 2 tsp cayenne pepper