Juicy, succulent, slow cooked pulled pork piled onto slider buns and topped with melty swiss cheese and crunchy french fried onions! Makes one pound of pulled pork, au jus, and enough for about 8 sliders.
Turn the slow cooker to the "low" setting. Cut any large fatty parts off of the pork*, then pat the pork dry and sprinkle with kosher salt. Allow it to rest for ten minutes at room temperature.
Combine all of the seasonings (brown sugar, dried onion, garlic powder, cracked pepper, sage, and chili powder) in a small bowl. Whisk to combine, and set aside.
After the pork has rested, rub the dijon mustard all over it to coat the entire surface. Sprinkle the seasoning blend all over the pork, pressing it in so it adheres to the pork. Place the seasoned pork shoulder into the slow cooker.
Cover the slow cooker, and cook the pork shoulder by itself (no liquids yet!) on "low" for one hour. After an hour, add the beef broth, Worcestershire sauce, and apple cider vinegar. Cover the slow cooker, and cook on "low" for an additional 6-7 hours, until pork is very tender and easy to pull apart.
Transfer the pork to a large shallow bowl and use two forks to shred it apart. Discard any predominantly fatty pieces, then transfer the pork back into the slow cooker to soak in the au just for at least 30 minutes.
For the Sliders:
Preheat the oven to 350 F. Line a large baking sheet with a silicone mat, or spray it with baking spray.
Scoop 1/4 cup - 1/3 cup (depending on your slider bun size) of pulled pork out of the slow cooker, letting any excess liquids drip back into the slow cooker if possible. Place the pulled pork onto the prepared baking sheet and form it into a little mound. Repeat with the remaining pork, then top each pork pound with a couple squares of cheese, about a tablespoon of french fried onions, and then a top bun. Brush the top buns with melted butter** and bake for 10-12 minutes at 350 F.***
Use a spatula to carefully transfer each pork/cheese/onion/bun mound to a bottom bun.*** (We do this so the bottom buns don't get soggy while baking!)
For the Au Jus:
While the sliders are baking, carefully strain the beef broth from the slow cooker through a fine mesh sieve to remove any solids: this is the au just. Transfer the strained liquid back to the slow cooker so it stays warm while the sliders finish baking.
Carefully transfer the sliders to a plate, ladle au jus into small ramekins, and dip the sliders in au jus as you eat them. Enjoy!
Notes
*Sometimes the pork will have a fatty layer on the exterior of it. If this is the case, cut a pork chunk that is a little larger than a pound, then cut off any obvious fatty pieces so the remaining pork weighs about a pound. Not all pork cuts will have this extra fatty layer, so don't worry about this step if you don't see the extra fat. But if you do, just cut off what you can without being too obsessive with it - we do want some fat to cook with the pork!**For a flavorful melted butter, stir in 1/4 tsp. garlic powder and a little fresh parsley!***It is easier to build the sliders with the bottom bun before baking, but if the pork has too much liquid, it can make the bottom buns soggy. I like to transfer everything to a bottom bun AFTER it bakes, that way the bun stays sturdy and is easier to eat! If you prefer the easier method and don't mind a soggy bottom bun, feel free to place the shredded pork mounds directly onto the bottom buns, then layer with cheese, french fried onions, and the top bun before baking, rather than transferring everything over to a bottom bun later.
Nutrition
Serving: 1sliderCalories: 167kcal
Keyword french dip sliders, pork sliders, shredded pork french dip sliders, slow cooker shredded pork, small batch sliders