Sliders de Cerdo Desmenuzado
Main8 h 20 min12 porcionesFácilSobre esta receta
Cerdo desmenuzado tierno y ahumado cocido a fuego lento hasta que se deshace, amontonado en panecillos blandos con ensalada de col picante y un chorrito de salsa BBQ. Este clásico que gusta a todos es perfecto para días de juegos, fiestas al aire libre o una cena familiar acogedora — y prácticamente se hace solo en la olla de cocción lenta.
Instrucciones
- 1
In a small mixing bowl, combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cumin, and cayenne pepper (if using). Mix well.
- 2
Pat the pork shoulder completely dry with paper towels. This helps the rub adhere and promotes better flavor development. Rub the spice mixture all over every surface of the pork shoulder, pressing it in firmly.
- 3
Place the chopped yellow onion and smashed garlic cloves in the bottom of your slow cooker. Pour in the apple cider vinegar, chicken broth, and Worcestershire sauce.
- 4
Set the rubbed pork shoulder on top of the yellow onion and garlic. Spoon 1 cup of the BBQ sauce over the top of the pork shoulder, coating it evenly.
- 5
Cover and cook on ^[LOW] for 8–10 hours or on ^[HIGH] for 5–6 hours, until the pork shoulder is completely tender and easily shreds with a fork.
- 6
Carefully transfer the pork shoulder to a large cutting board or mixing bowl. Use two forks to shred the meat, discarding any large pieces of fat. Skim excess fat off the top of the cooking liquid in the slow cooker.
- 7
Return the shredded pork shoulder to the slow cooker. Stir in the remaining 1/2 cup of BBQ sauce and mix well so the pork shoulder absorbs all the juices. Taste and adjust seasoning if needed. Keep warm on the ^[LOW] setting until ready to serve.
- 8
While the pork shoulder cooks, combine the shredded green cabbage, red cabbage, and grated carrot in a large mixing bowl.
- 9
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the green cabbage mixture and toss well to coat. Cover and refrigerate for at least 30 minutes — the coleslaw gets better as it sits.
- 10
Split the slider buns and lightly toast them cut-side down in a dry skillet over ^[medium heat] for 1–2 minutes until golden. This prevents the buns from getting soggy.
- 11
Pile a generous amount of pulled pork shoulder onto the bottom half of each slider buns. Top with a spoonful of coleslaw and a bread-and-butter pickles slice if desired. Add an extra drizzle of BBQ sauce, then place the top slider buns on and serve immediately.
