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–+ servings

Slow Cooker Pulled Pork Sandwiches with Sriracha Pimento Cheese

10 hours
Serves 12 - 15 sandwiches
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slow cooker pulled pork with pimento and pickle sliders

Ingredients 

Slow Cooker Pulled Pork + Cooking Liquid Sauce

  • 1 4 1/2 or 5 lb bone-in pork shoulder
  • 3 sweet onions sliced
  • 4 cloves of garlic sliced
  • 1/4 cup sliced ginger
  • 32 oz. low sodium chicken broth
  • 3 tbsp Worcestershire sauce
  • 1 tbsp molasses
  • 1 tbsp white miso
  • 1/4 cup unsalted butter for cooking liquid sauce (optional)
  • 1 tsp corn starch for cooking liquid sauce (optional)

For the Dry Rub:

  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tsp allspice
  • 1 tsp cumin
  • 1 tsp black pepper

For the Glaze:

  • 1 tbsp white miso
  • 1 tbsp Worcestershire
  • 1 tsp molasses
  • 1/4 cup mirin can sub for rice vinegar

For the Sriracha Pimento:

  • 4 cups cheddar cheese
  • 1 tbsp sriracha
  • 1/4 cup mayo
  • 2 dill pickles finely chopped or fine diced
  • 8 oz softened cream cheese
  • 1/2 tsp garlic powder

For the Sandwich Assembly

  • 12-15 Sweet Hawaiian Rolls *can also use potato, brioche or white
  • 4-6 Dill pickles sliced horizontally into chips
  • Red cabbage, to taste thinly sliced

Equipment

  • Slow Cooker

Directions 

For the Slow Cooker Pulled Pork ( NOTE: You can make this a few days ahead and store it in the fridge, but I prefer the night before you want to eat it.)

  • Trim the skin and any large fat chunks off of the pork shoulder. Pat dry and set aside.
  • Put the onions, garlic and ginger on the bottom of the slow cooker. Evenly spread them out to create a bed for your pork.
  • In a bowl, mix together the chicken broth, 3 tbsp Worcestershire sauce, 1 tbsp molasses and 1 tbsp white miso. Whisk until thoroughly combined. Pour this mixture on top of the onion mixture in the slow cooker.
  • In a separate bowl, mix together the dry rub ingredients until thoroughly combined. Pat this dry rub all over the pork, on every side. Rub it into the meat. Use all of the dry rub.
  • Place the pork shoulder in the slow cooker, on the bed of onions and the chicken broth mixture.
  • In another bowl, whisk together the ingredients for the liquid glaze until thoroughly combined and there are no chunks of miso. Pour this glaze onto the pork shoulder and rub it into the meat. The rest will fall into the slow cooking liquid.
  • Cook the pork on low for 8 hours, or on high for 6 hours. I prefer 8 for a low and slow tender meat. When the meat is done, shred it and let it rest for at least an hour on the keep warm function. Discard any bones and large chunks of fat.

For the Sauce:

  • Strain the cooking liquid in a bowl and then transfer the liquid to a stock pot.
  • On medium high heat, boil the cooking liquid for 4-5 minutes. Stir throughout. Lower the heat to a simmer and continue to let the liquid reduce for 5 minutes.
  • Add 1/4 cup of butter and 1 tsp of cornstarch to the mix. Stir until thoroughly incorporated. There should be no chunks of corn starch. Continue to simmer for 10 minutes, until the liquid is reduced and slightly thickened.
  • OPTIONAL: If the sauce is not thick enough for you, add more corn starch and stir continuously until it reaches your desired consistency.
  • Pour the sauce over the pork in the slow cooker.
  • Keep the slow cooker on the keep warm function and let the meat soak up the flavor. Let it sit until you assemble your sandwiches. If you plan on refrigerating the pork, let it cool and then cover it and place it in the fridge.

For the Sandwich Assembly:

  • In a large bowl, combine all of the ingredients for the sriracha pickle pimento. Stir until thoroughly combined.
  • Spread the pimento on the bottom buns. Top generously with warm pulled pork.
  • Sprinkle red cabbage slices on top, then top with 2 dill pickle slices. Put the top bun on and serve immediately.
  • 4.5 to 5 lb bone-in pork shoulder
  • 2 sweet onions, sliced
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp molasses
  • 1 tbsp miso paste
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp black pepper