Pulled Pork BBQ Sliders
Recipe type: Sliders
Cuisine: Asian Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 12 sliders or about 8 regular-sized sandwiches
After a full day of work (or fun), you and your gang will be thrilled to sit down to this slow-cooked goodness. Add a fresh side of salad or veggies and you will have a complete meal that is sure to be requested again and again.
  • 2 pounds pork shoulder
  • 1 tablespoon paprika
  • 1 teaspoon dried ginger
  • 1 tablespoon brown sugar
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • ¼ cup apple cider vinegar
  • ¾ cup water
  • ⅓ cup sweet and sour sauce
  • ¼ cup BBQ sauce
  • 1 tablespoon sriracha
  • 12 slider rolls
  • 4 pork egg rolls
  • 1 red onion, thinly sliced
  • dill pickle slices
  1. Place paprika, ginger, sugar, pepper, cayenne pepper, garlic powder, onion powder and salt in a small bowl. Mix to combine. Cover the pork shoulder completely with the spice mixture. Heat olive oil in a large skillet over medium-high heat. Add pork shoulder and sear on all sides (about 4 minutes per side).
  2. Place the pork and any remaining spices in a slow cooker. Add the vinegar and water. Cover the slow cooker and cook on high heat for 6-8 hours or until the meat is tender and falls apart easily.
  3. Cut the ends from 4 pork egg rolls. Cut through the wrapper on one side of each, lengthwise. Carefully open the egg rolls and remove the filling. Set the filling aside. Preheat oven to 350˚F. Flatten the egg roll wrappers and place them on a parchment-lined baking sheet. Cover the egg roll wrappers with another baking sheet and bake for 10-15 minutes or until golden brown, dried, and crispy. Cool slightly, then cut the wrappers into strips. Set aside.
  4. Remove the meat and pour the juices into a medium saucepan. Add the sweet and sour sauce, BBQ sauce, and sriracha to the saucepan. Whisk to combine and cook over medium heat for 12-15 minutes, stirring occasionally, to reduce the liquid by half to a thick sauce consistency.
  5. Pull the pork apart with two forks, discarding any excess fat. Toss the meat with the egg roll filling. Add sauce and toss to coat completely.
  6. Place a mound of pulled pork on a slider roll. Add pickle slices, egg roll wrapper strips, and sliced onion. Repeat for other sliders. Serve warm.
Recipe by Van's Kitchen at https://www.vanskitchen.com/pulled-pork-bbq-sliders/