Pulled Pork Sliders

I was showing somebody this blog and going through some of my recipes and I realized that I have an over abundance of chicken recipes on here lately....Today..I decided to go with that other white meat...Pork...Pulled Pork...

Tangy barbecue sauce spiked with your favorite hot sauce, sweet pineapple, and tender pulled pork is the perfect balance of flavors for a slider you will crave again and again this spring and summer.

 INGREDIENTS:

(For The Pork)

• 3 Pounds pork butt/pork shoulder
• Kosher salt, to taste
• Ground black pepper, to taste
• 1/2 Cup water
• 1/4 Cup cider vinegar
• 2 Teaspoons hot sauce, such as TABASCO® brand original red sauce

(For The Barbecue Sauce)

• 2 Tablespoons vegetable oil
• 2 Tablespoons minced fresh garlic
• 4 Tablespoons minced fresh ginger
• 1/2 Cup cider vinegar
• 2 Cups ketchup
• 4 Tablespoons hot sauce, such as TABASCO® brand original red sauce
• 2 Tablespoons brown sugar, packed
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon smoked paprika
• 1 Teaspoon ground black pepper

(For The Pickled Pineapple)

• 1 whole pineapple
• 2 Tablespoons hot sauce, such as TABASCO® brand original red sauce
• 2 Tablespoons white sugar
• 1 1/2 Cup rice wine vinegar
• 1 1/2 Cup water
• Slider buns, for serving

DIRECTIONS:

For the pulled pork:

Preheat oven to 375 degrees F.
Season pork generously with salt and pepper. Place in a roasting pan just large enough to fit pork butt or pork shoulder and cook uncovered for 2 hours, flipping half way through.
Remove from oven. Add water and cider vinegar over pork and cover with foil. Return to oven and continue to cook for 1 additional hour.
When pork is easily pierced with a fork, drain fat and juice from pan in a separate container. Skim the fat from the top and discard. Reserve the liquid for later use.
With two forks shred the pulled pork and add the reserved cooking liquid, TABASCO sauce and salt to taste. Mix well.

For the barbecue sauce:

In a thick bottom large saucepan, heat oil over medium-low heat.
Add garlic and ginger and sweat for two minutes until translucent being careful not to burn the garlic. Deglaze by adding cider vinegar to the pan and stirring the bottom with a wooden spoon.
Add remaining ingredients and simmer for 10 minutes. Remove from heat and keep warm.

For the pickled pineapple:

Peel, core, and chop pineapple into small to medium pieces and place in a glass bowl.
In a saucepan over medium heat, combine TABASCO sauce, sugar, rice wine vinegar, and water and bring to a simmer.
Immediately pour mixture over pineapple and place in a refrigerator until chilled.
To assemble, place 3 ounces of pulled pork mixture onto bottom of slider bun and add 1 tablespoon barbecue sauce and 1 tablespoon of drained pickled pineapple.

ENJOY! Eat well my good friends!