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Savory Honey BBQ Pulled Pork Sliders with Easy Homemade Brioche Buns

honey BBQ pulled pork sliders - featured image
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Tender pulled pork slow-cooked and coated in a sweet and smoky honey BBQ sauce, served on soft, buttery homemade brioche buns. Perfect for casual dinners, parties, or game day.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 2 tablespoons olive oil (for searing)
  • 1 medium yellow onion, sliced
  • 4 garlic cloves, minced
  • 1 cup chicken broth (240 ml)
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 cup BBQ sauce (240 ml), recommended Sweet Baby Ray’s or homemade
  • 3 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon red pepper flakes (optional)
  • 3 1/2 cups all-purpose flour (440 g)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 3/4 cup whole milk (180 ml), warmed
  • 4 tablespoons unsalted butter, softened
  • 3 large eggs (2 for dough, 1 for egg wash)
  • 1/4 cup sugar (50 g)
  • 1 teaspoon salt
  • Optional toppings: pickles, coleslaw, extra BBQ sauce

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, ground cumin, salt, and pepper in a small bowl, then rub the mixture all over the pork.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side. Transfer the pork to the slow cooker.
  3. Scatter sliced onions and minced garlic around the pork in the slow cooker. Pour chicken broth over everything.
  4. Cover and cook on low for 6-8 hours or on high for 4-5 hours until pork is fork-tender and shreds easily.
  5. While pork cooks, whisk together BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, and red pepper flakes in a bowl. Adjust sweetness or heat as desired.
  6. Remove pork from slow cooker and shred finely using two forks or kitchen shears, discarding large fat pieces.
  7. Return shredded pork to slow cooker and stir in honey BBQ sauce. Simmer on low for 15-20 minutes to marry flavors.
  8. To make brioche dough, dissolve yeast in warm milk with a pinch of sugar. Let activate 5-10 minutes until foamy.
  9. In a large bowl or stand mixer, combine flour, sugar, and salt. Add eggs, softened butter, and yeast mixture. Knead until smooth and elastic (8-10 minutes mixer, 12-15 minutes by hand).
  10. Shape dough into a ball and place in a lightly oiled bowl. Cover and let rise until doubled, about 1-1.5 hours.
  11. Punch down dough and divide into 12 equal pieces (~2 oz each). Shape each into a smooth ball and place on parchment-lined baking sheet.
  12. Cover buns loosely with plastic wrap and let rise again for 45-60 minutes until puffy.
  13. Preheat oven to 375°F (190°C). Beat one egg with a tablespoon of water and brush over buns for shine.
  14. Bake buns for 15-18 minutes until golden brown. Let cool completely before slicing.
  15. Assemble sliders by slicing buns horizontally, piling on honey BBQ pulled pork, and adding optional pickles, coleslaw, or extra BBQ sauce.

Notes

Do not skip searing the pork to lock in flavor. Add honey BBQ sauce near the end to keep fresh flavor. Knead brioche dough until smooth and elastic. Egg wash gives buns a shiny golden crust. If pressed for time, store-bought brioche or hamburger buns can be used. Leftover pork keeps up to 4 days refrigerated; buns freeze well. For gluten-free, substitute flour and/or serve pork in lettuce wraps.

Nutrition

Keywords: pulled pork sliders, honey BBQ sauce, brioche buns, slow cooker pulled pork, homemade buns, party food, comfort food

Find it online: https://elvafood.com/savory-honey-bbq-pulled-pork-sliders-recipe-easy-homemade-brioche-buns/