Pulled Pork Graduation Sliders

This is the time of the year for graduation parties. One way to avoid some of the hassles associated with these once-in-a-lifetime happenings, whether it’ high school or college, is to have the event catered. But not everyone can afford to dish out that kind of money.

If you’re a good cook or someone in the family is, it’s not that difficult to throw a few things together that will wow the guests and make the honoree proud at the same time.

The perfect food for such a memorable day would be one that could be made ahead of time. The following popular and easy recipe for pulled pork sliders fits that bill. It can be prepared up to two days before the party.

Pulled Pork Sliders
1 bone-in pork shoulder or Boston butt, about 5 pounds
FOR RUB:
4 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons brown sugar
1 tablespoon paprika
FOR ROASTING:
1 14.5-ounces can beef or chicken broth
FOR SERVING:
1 16-ounce bottle favorite barbecue sauce
32 slider buns
Coleslaw
Place the pork shoulder on a sheet of plastic wrap. In a small bowl, mix together all the rub ingredients and rub all over pork. Wrap in plastic and refrigerate overnight.
Remove pork from the refrigerator an hour before baking it, and remove plastic wrap. Set pork in a roasting pan that has a lid. Preheat the oven to 350 degrees. Pour beef or chicken broth in bottom of pan. Cover with lid (use foil if you don’t have a lid) and place in the oven.
Bake 3½ to 4½ hours (for 5-pound roast) or until the internal temperature reaches 190 degrees. The pork is done when the bone slips out easily with no resistance. When the roast is nearly done, you can remove the lid or foil and baste the pork with pan juices so the outside browns and gets crispy. Remove from oven and let rest 10 minutes. Remove the bone and break roast apart into chunks. Let the chunks rest in the pan juices. Using forks, pull the roast pieces apart into shreds. Stir in desired amount of barbecue sauce. Serve ¼ cup pulled pork on each bun with coleslaw, if desired.
Note: To double recipe, use one 8- 10-pound or two 5-pound pork shoulders. For a larger pork shoulder, allow at least 6 hours cooking time.
Makes: 32 sliders
Approximate nutritional analysis per slider: 225 calories, 27 percent of calories from fat, 7 grams fat (2 grams saturated), 24 grams carbohydrates, 17 grams protein, 427 milligrams sodium, 48 milligrams cholesterol, no fiber.

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