Ingredients
Ciabatta rolls
Pickled red onions
1 cup barbecue sauce
4 pounds bone-in pork shoulder
1 tablespoon yellow mustard
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 tablespoon kosher salt, plus more as needed
1 tablespoon chili powder
1 tablespoon packed dark brown sugar
1 (14.5-ounce) can low-sodium chicken broth
4 medium garlic cloves, thinly sliced
2 white onions, thinly sliced
1 1/2 teaspoons salt
2/3 cup fresh orange juice (about 2 oranges)
1 cup fresh lime juice (about 5 limes)
2 large red onions, sliced 1/8 inch thick
Step by step
Scoop the red onions into a glass bowl. Pour enough boiling water to cover the onions, wait one minute, and then pour the onions into a strainer. Return the drained onions to the bowl, add the lime and orange juice, and stir in the salt. Cover and set aside until serving time. The onions will last for a week or more in the refrigerator.
For pulled pork sliders: Place the white onions and garlic in an even layer in a KitchenAid® 6-Quart Slow Cooker and pour in the chicken broth.
Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels.
Rub the yellow mustard and spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on medium-high.
Turn off the slow cooker and transfer the pork to a cutting board.
Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
Remove and discard the bones. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
Taste and season with salt if needed.
Place pulled pork on bottom halves of ciabatta rolls. Top the pork with pickled red onions. Cover with the top halves of the rolls and serve.