smoky garlic shredded pork sliders

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pork sandwich

I’m a sucker for sliders. I made this easy version for my final recipe entry in this year’s Saucy Mama contest. I’m in love with their Smoky Garlic mustard and I’ve been using it on just about everything.

This time of the year is also perfect for a long, slow braise. I decided to slather a pork roast in the Smoky Garlic mustard and braise it until it was falling-apart-tender. The result was melt-in-your-mouth pork that was perfect on a soft bun. I added more mustard and fresh, sliced jalapeno, too. It’s likely a bit too spicy for your average joe but it’s a must if you’re a spice lover! Pickled jalapenos would be good, too, and would be a bit less spicy. Or just omit the jalapenos altogether and add a creamy slice of your favorite cheese. The flavor of the pork is good enough to stand on its own!

If you’d like to win 3 bottles of Saucy Mama mustard, enter by leaving a comment on this post!

mustard pork

Smoky Garlic Shredded Pork Sliders

Approx 135 calories per slider

1 5-6 lb pork roast
1 T vegetable or canola oil
4 cups low-sodium chicken stock or broth
4 cups apple juice or cider
1/2 cup plus 2 T Saucy Mama Smoky Garlic Mustard, plus more for passing
a few jalapenos, de-seeded and sliced very thinly into rings
slider rolls
kosher salt & freshly ground black pepper

Preheat oven to 350F. Heat a heavy dutch oven over high heat. Season pork roast liberally on all sides with kosher salt and freshly ground black pepper. Heat oil in dutch oven; add roast and sear until well-browned on all sides. Coat roast in 1/2 cup mustard until coated. Add equal amounts of chicken stock and apple juice until liquid comes up halfway on roast (you might need more or less liquid depending on the size of your pan). Cover and place in oven for 5 – 6 hours until roast is very tender and pulls apart easily with a fork.

Remove roast from pan. Place in bowl and shred with a fork. Strain pan juices and remove fat; reserve 3 cups of liquid. Add back to pan, whisk in 2 T mustard and boil until reduced by half. Add liquid to pork and toss well.

Serve pork on slider buns (toast them, if desired) with more mustard and sliced jalapenos. A cold beer would be perfect!