Honey Mustard Pulled Pork Sliders
Serves: 6 to 8
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
BEER PAIRING
Pair with a Specialty Flavored style, like Redd’s® Apple Ale
Beer with natural apple flavor
The sweet, fruity flavor notes of Redd's® Apple Ale are the perfect contrast to the sweet, tangy mustard sauce in this dish.
Pork and apples are two flavors that naturally pair well, and in this dish, the sharpness of the vinegar and mustard in the sauce enhance the ale’s subtle acidity.
INGREDIENTS
3 ½ pounds bone-in pork shoulder
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon canola oil
2 cups chicken stock
¼ cup plus 2 tablespoons apple cider vinegar
¼ cup Dijon mustard
3 tablespoons honey
¼ teaspoon salt
¼ teaspoon ground black pepper
18 slider buns
PREPARATION
STEP 1
Preheat oven to 325°F.
STEP 2
Season pork shoulder with salt and pepper. Heat oil in a large (6 quart) heavy-bottomed pot. Sear pork shoulder until browned, about 5 minutes per side. Once browned, add chicken stock and ¼ cup apple cider vinegar. Cover and place in the oven. Braise for 3 hours until pork is pulling away from the bone and is fork tender.
STEP 3
Transfer pork to a carving board and reserve ⅓ cup of the braising liquid. Using two forks, pull the pork into bite-sized pieces, discarding the bone and any extra fat.
STEP 4
In a large bowl, whisk to combine mustard, reserved braising liquid, remaining 2 tablespoons of vinegar, honey, salt, and pepper. Place pulled pork into the mixture and toss to coat.
STEP 5
Place a large spoonful of honey mustard pork in between slider buns and serve. If desired, serve sliders with pickles, thinly sliced red onion, or even coleslaw for toppings.
Note: Can be made 2 days in advance and stored covered in the refrigerator. Reheat before serving. Can also be braised in a slow cooker after searing at 4 hours on high or 8 hours on low.
Serving suggestions – coleslaw, potato salad, green bean salad, fries, or potato chips.
Ingredients
INGREDIENTS
3 ½ pounds bone-in pork shoulder
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon canola oil
2 cups chicken stock
¼ cup plus 2 tablespoons apple cider vinegar
¼ cup Dijon mustard
3 tablespoons honey
¼ teaspoon salt
¼ teaspoon ground black pepper
18 slider buns
Preparation
PREPARATION
STEP 1
Preheat oven to 325°F.
STEP 2
Season pork shoulder with salt and pepper. Heat oil in a large (6 quart) heavy-bottomed pot. Sear pork shoulder until browned, about 5 minutes per side. Once browned, add chicken stock and ¼ cup apple cider vinegar. Cover and place in the oven. Braise for 3 hours until pork is pulling away from the bone and is fork tender.
STEP 3
Transfer pork to a carving board and reserve ⅓ cup of the braising liquid. Using two forks, pull the pork into bite-sized pieces, discarding the bone and any extra fat.
STEP 4
In a large bowl, whisk to combine mustard, reserved braising liquid, remaining 2 tablespoons of vinegar, honey, salt, and pepper. Place pulled pork into the mixture and toss to coat.
STEP 5
Place a large spoonful of honey mustard pork in between slider buns and serve. If desired, serve sliders with pickles, thinly sliced red onion, or even coleslaw for toppings.
Note: Can be made 2 days in advance and stored covered in the refrigerator. Reheat before serving. Can also be braised in a slow cooker after searing at 4 hours on high or 8 hours on low.
Serving suggestions – coleslaw, potato salad, green bean salad, fries, or potato chips.
