Categories: Sandwiches/Wraps
Ingredients
- 1 3-5 pound pork shoulder (mine was 3.75 lbs)
- Salt
- Pepper
- Garlic Powder
- Your favorite barbecue sauce (I used Sweet Baby Ray's)
- Slider buns
- Aioli
- 3/4 cup mayonnaise
- 1 teaspoon minced garlic (about 1 garlic clove)
- 2 pinches of black pepper
- 1 tablespoon lemon juice or white wine vinegar
- 1 tablespoon chopped chives (I used Gourmet Herbs slightly dried chives)
Directions
- Generously season the pork shoulder with salt, pepper and garlic powder, and rub pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this). Place in a slow cooker and cook on low for 8 hours. Once cooked, remove pork shoulder and slightly shred – discard any fatty parts. Careful no to shred the pork too much – you want nice chunks of pork on your sandwich. Add about ½ cup to 1 cup of your favorite barbecue sauce and gently mix.
- To make the aioli, add all the ingredients to a bowl and mix.
- Toast the slider buns in the oven at 375 for a few minutes until crispy.
- Assemble sliders by adding the pork on the bun and topping with a dollop of aioli.