Hot Honey Pulled Pork Sliders

Makes: 12–16 sliders

Ingredients

Pulled pork

• 3 lb boneless pork shoulder

• 2 tbsp Garlic Infused Olive Oil

• 2 tsp kosher salt

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1 tsp ground cumin

• 1 tsp black pepper

• 1 medium yellow onion, sliced

• 1 cup chicken broth

• ⅓ cup Hot Honey Vinegar

• 2 tbsp brown sugar

• 1 tbsp Dijon mustard

Hot Honey glaze

• ⅓ cup Hot Honey Vinegar

• 2 tbsp brown sugar

• 1 tbsp Dijon mustard

• 1 tbsp Garlic Infused Olive Oil

• ½ tsp smoked paprika

To serve

• 12–16 slider buns

• 2 cups prepared cabbage slaw

• Pickled jalapeños, optional

Instructions

1. Pat the pork dry and rub it with 2 tablespoons Garlic Infused Olive Oil. Combine the salt, smoked paprika, chili powder, cumin, and black pepper, then rub the seasoning evenly over the pork.

2. Place the sliced onion in the bottom of a slow cooker or Dutch oven and set the pork on top. Whisk together the chicken broth, ⅓ cup Hot Honey Vinegar, brown sugar, and Dijon mustard. Pour the mixture around the pork.

3. Slow cooker: Cover and cook on LOW for 7–8 hours, until fork-tender. Oven: Cover the Dutch oven and cook at 325°F for 3½–4 hours, until fork-tender.

4. Transfer the pork to a bowl and let it rest for 10 minutes. Shred the meat and discard excess fat.

5. To make the glaze, combine the Hot Honey Vinegar, brown sugar, Dijon mustard, Garlic Infused Olive Oil, and smoked paprika in a small saucepan. Simmer over medium-low heat for 3–5 minutes, until slightly thickened.

6. Toss the shredded pork with most of the glaze. Toast the slider buns, then fill them with pork and cabbage slaw. Drizzle with the remaining glaze and add pickled jalapeños, if desired.

Make-ahead tip: Cook and shred the pork a day ahead. Refrigerate it in its cooking juices, then reheat gently and toss with the Hot Honey glaze just before serving.