Pork Dip Sliders

Slow-cooked pork sliders with pepper jack, onions, and savory dipping jus

Meltingly tender pulled pork slow-cooked in a savory braising jus, piled onto toasted potato rolls with melted pepper jack and caramelized onions. Served with a rich, reduced dipping jus.

Equipment Needed

• Large skillet
• Slow cooker (6-quart or larger)
• Saucepan
• Baking sheet
• Two forks

Pork Dip Sliders

Meltingly tender pulled pork slow-cooked in a savory braising jus, piled onto toasted potato rolls with melted pepper jack and caramelized onions. Served with a rich, reduced dipping jus.

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Prep Time 20 minutes mins

Cook Time 11 hours hrs 20 minutes mins

Total Time 11 hours hrs 55 minutes mins

Servings: 12 Servings

Course: Entrees

Cuisine: American

Ingredients Method

Ingredients

  

Pork and Rub

• 4 lb bone-in pork butt or pork shoulder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon brown sugar
• 1 tablespoon olive oil

Braising Liquid

• 1 large yellow onion cut into thick wedges
• 4 cloves garlic smashed
• 1 1/2 cups chicken or pork broth divided
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 teaspoon soy sauce
• 1/2 teaspoon kosher salt

For Finishing the Jus

• 1 tablespoon unsalted butter

For Serving

• 12 potato slider rolls (Martin’s or King’s Hawaiian preferred)
• 12 slices pepper jack or provolone cheese

Method

 

1. Pat pork dry. Mix together salt, pepper, paprika, garlic powder, onion powder, and brown sugar. Rub all over the pork. Let rest at room temperature 10 to 15 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork on all sides until deeply browned, about 3 minutes per side. Transfer to a plate.
3. Add 1/2 cup broth to the hot skillet. Scrape up all browned bits and simmer 1 to 2 minutes. Remove from heat.
4. Place onion wedges and smashed garlic in the bottom of the slow cooker. Set seared pork on top.
5. Whisk together remaining 1 cup broth, Worcestershire sauce, tomato paste, apple cider vinegar, soy sauce, salt, and the deglazing liquid. Pour around the pork, not over it.
6. Cover and cook on HIGH for 5 to 6 hours until pork is falling-apart tender. Begin checking at 5 hours.
7. Transfer pork to a cutting board, tent with foil, and rest 10 minutes. Remove onions with a slotted spoon and reserve. Pull pork into bite-sized chunks, discarding large fat pieces.
8. Skim fat from the cooking liquid. Transfer to a saucepan and simmer uncovered 10 to 12 minutes until slightly reduced. Stir in butter. Adjust seasoning and keep warm.
9. Arrange split rolls cut-side up on a baking sheet. Broil 1 to 2 minutes until lightly golden.
10. Spoon pulled pork onto each bun bottom. Top with reserved onions and a slice of cheese. Return to broiler 60 to 90 seconds until cheese is melted and bubbly. Cap with bun tops.
11. Serve immediately with warm dipping jus on the side.

How to Know It's Done

• Slow cooker: HIGH 5 to 6 hours
• Pork is done when it pulls apart easily with a fork and offers no resistance. Internal temperature reference: 200 to 205 degrees F.

Cook's Notes

• Make-ahead friendly — pork and jus keep refrigerated up to 3 days. Reheat pork with a spoonful of jus to keep it moist. Flavor deepens overnight.