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Juicy Pulled Pork Slider with Salted Caramel Sauce. This small bite is perfect for serving at parties or as an appetizer. L’Epicurien Salted Butter Caramel Spread available at Spoonabilities.com

Salted Caramel Pulled Pork Slider


  • Author: Carlos
  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hours 40 minutes
  • Yield: 32 Sliders 1x

Description

Juicy, flavorful & tender Pulled Pork Slider with a twist using Salted Caramel Sauce. This small bite recipe is perfect for serving at parties or as an appetizer. Serve the pulled pork on slider buns with pickles and a side of coleslaw or Kohlrabi Salad. You can also use lettuce wraps instead of buns for a lighter version, and taco shells for a Mexican flair.

Easy cooking instructions for a pressure cooker, slow cooker, crock pot or Dutch oven.


Ingredients

Scale

Instructions

Make the rub mixture

  1. Combine in a mixing bowl the Salted Caramel Sauce, 2 TableSpoons EVOO, salt, cumin, oregano, cinnamon, cayenne pepper, and ground ginger.
  2. Remove the excess fat from the pork butt and wash the pork with the juice from the lime.
  3. Poke the pork with a pointed knife in several places.
  4. Massage the rub mixture into the pork.
  5. Insert the garlic gloves into each incision.

Pressure Cooker Method - 6 or 8 quart size bowl

  1. Follow the same instruction for the rub mixture.
  2. Select the browning option in the pressure cooker. Add 2 TableSpoons EVOO and brown for about 2-3 minutes each side.
  3. Leave the pork on the pressure cooker and add a cup of unsalted chicken stock or water.
  4. Select high pressure and set the timer for 90 minutes, and use the natural pressure release.
  5. When done, remove the pork and let it get cool.
  6. With two forks, pull the meat apart. Place the meat in a baking dish or container with lid.
  7. Pour the cooked liquid into a small saucepan on medium low heat.
  8. Reserve one cup of the liquid in a small container and whisk with a TableSpoon of cornstarch.
  9. Return the liquid to the saucepan and whisk until the proper consistency.
  10. Pour the sauce over the shredded pork.
  11. The pulled pork is ready to serve with fresh slider rolls.

Slow Cooker Method

  1. Follow the same instruction for the rub mixture.
  2. Place the pork in the slow cooker and set for 8 hours on low.
  3. When done, remove the pork and let it get cool.
  4. With two forks, pull the meat apart. Place the meat in a baking dish or container with lid.
  5. Pour the cooked liquid in a small saucepan on medium low heat.
  6. Reserve one cup of the liquid in a small container and whisk with a TableSpoon of cornstarch.
  7. Return the liquid to the saucepan and whisk until the proper consistency.
  8. Pour the sauce over the shredded pork.
  9. The pulled pork is ready to serve with fresh slider rolls.

Traditional Oven Method

  1. Follow the same instruction for the rub mixture.
  2. Preheat oven to 225 degrees Fahrenheit
  3. Place the pork in a Dutch oven. Cover and cook for 5-6 hours.
  4. When done, the internal temperature should be around 190-195 degrees. Remove the pork and let it get cool.
  5. With two forks, pull the meat apart. Place the meat in a baking dish or container with lid.
  6. Pour the cooked liquid in a small saucepan on medium low heat.
  7. Reserve one cup of the liquid in a small container and whisk with a TableSpoon of cornstarch.
  8. Return the liquid to the saucepan and whisk until the proper consistency.
  9. Pour the sauce over the shredded pork.
  10. The pulled pork is ready to serve with fresh slider rolls.

Notes

Vitamin A 1%,  Vitamin C 6%, Calcium 3%,  Iron 6%

  • Serve with: a side of cole slaw or potato salad. I like to serve with Kohlrabi Salad.
  • Cooking Guide: Pork’s ideal cooked internal temperature is 190-195 degrees
  • Cooking time guide: 1.15 hrs per pound at 225 degrees
  • Category: Lunch, Dinner
  • Method: pressure cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slider
  • Calories: 178
  • Sodium: 211.9 mg
  • Fat: 10.1 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 9.5 g
  • Protein: 12.3 g
  • Cholesterol: 41.8 mg
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