chinese bbq pulled pork sliders

Ingredients:

• 1/4 cup light brown sugar
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon garlic powder
• 1 tablespoon ground ginger
• 1 tablespoon onion powder
• 1 boneless pork butt or shoulder, fat cap scored deep (about 5 pounds)
• Butter, for griddling
• 12 slider rolls, preferably King's Hawaiian
• Sweet-and-Hot Mustard Sauce
• Sweet Chile Sauce

Preparation:

• Mix the brown sugar, salt, pepper, five-spice powder, garlic powder, ground ginger and onion powder in a bowl, and then rub all over the pork.
• Place on a wire-racked baking sheet.
• Cover with plastic wrap and let it sit for 2 hours, or preferably overnight in the refrigerator.
• Preheat the oven to 325 degrees F with the oven rack in the middle position.
• Remove the plastic wrap and cover the pork with a layer of parchment paper.
• Then seal over the top with aluminum foil.
• Roast for 3 hours.
• Remove, uncover and drain any liquid fat.
• Return the pork to the oven and roast until the pork registers 200 degrees F on an instant-read thermometer and the pork is well browned, about 1 1/2 hours more.
• Transfer the pork to a large dish, cover with foil and let rest for 20 minutes.
• Sandwich Build: Using two forks or your hands, pull apart the warm pork into shreds and chunks.
• Butter and griddle the rolls until golden brown.
• Place ample quantities of pork on the bottom buns
• top with sauce of your choice.

Note:

• i did this in a slowcooker instead... turned out great (especially with the sauces)

Prepared: 2013-03-23

Categories: Pork
slow cooker