Chipotle Pulled Pork Sliders

Chipotle Pulled Pork Sliders

INGREDIENTS:

PORK RUB

3-4 lbs boneless pork loin

3 tbsp kosher salt

1 tsp black pepper

2 tsp chili powder

1 ½ tsp oregano

1 tsp garlic powder

2 tsp cumin

3 tbsp Wholesome Organic Fair Trade Dark Brown Sugar

2 tbsp neutral oil, for browning

BBQ SAUCE

1 ½ cups ketchup

1/3 cup Wholesome Organic Fair Trade Dark Brown Sugar

2 tbsp Wholesome Organic Fair Trade Molasses

2 garlic cloves, finely chopped

½ cup apple cider vinegar

1 tsp Dijon mustard

2 chipotle peppers in adobo sauce, seeded and chopped

2 tbsp Worcestershire sauce
1 tsp smoked paprika

¾ tsp garlic powder

½ tsp cayenne pepper

Thinly sliced green and purple cabbage, thinly sliced jalapenos, and cilantro leaves for quick, fresh slaw

Mini slider buns

Bread and Butter pickles, for serving

DIRECTIONS:

FOR THE PORK:

Step 1

Preheat your oven to 300 degrees. Trim away any excess fat from the pork and dry well with paper towels.

Step 2

Mix together the salt, black pepper, chili powder, oregano, garlic powder, cumin, and Wholesome Dark Brown Sugar.

Step 3

Rub spice mixture all over pork.

Step 4

Place pork on a rack in a roasting pan and roast for 3-4 hrs, or until a meat thermometer reads 200 degrees. Allow pork to cool for a bit before shredding it with your hands.

FOR THE BBQ SAUCE:

Step 1

Combine all the ingredients in a medium saucepan. Simmer over medium-low heat for 15-20 minutes, stirring occasionally, until the sauce thickens and deepens in color.

Step 2

Add about 2/3rds of the sauce to the shredded pork, mixing to coat thoroughly.

Step 3

The rest of the sauce can be used for drizzling more on the sliders or saved in the refrigerator for a later use.

ASSEMBLE THE SLIDERS:

Top buns with BBQ pork, both cabbages and thinly sliced jalapenos. Top with cilantro leaves and drizzle with additional sauce. Serve with pickles. Enjoy!

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