Fall-off-the-bone slow-braised pork shoulder is tossed in a sweet mustard sauce and sandwiched between slider buns for a delicious meal to feed a crowd.
3 ½ pound bone-in pork shoulder
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon canola oil (or vegetable oil)
1 cup chicken stock
1 cup Miller Lite
¼ cup plus 2 tablespoons apple cider vinegar
¼ cup Dijon mustard
3 tablespoons honey
18 slider buns
Preheat oven to 325°F (160°C).
Season pork shoulder with salt and pepper. Heat oil in a large heavy-bottomed pot. Sear pork shoulder until browned, about 5 minutes a side. Once browned, add chicken stock, Miller Lite and ¼ cup apple cider vinegar. Cover and place in the oven. Braise for 3 hours until pork is pulling away from the bone and is fork tender.
Transfer pork to a carving board and reserve 1/3 cup of the braising liquid. Using two forks, pull the pork into bite-sized pieces, discarding the bone and any extra fat.
In a large bowl, whisk to combine mustard, reserved braising liquid, remaining 2 tablespoons of vinegar, honey, salt, and pepper. Place pulled pork into the mixture and toss to coat.
Place a large spoonful of honey mustard pork in between slider buns and serve. If desired, serve sliders with pickles, thinly sliced red onion, or even coleslaw for toppings.
Notes: Can be made 2 days in advance and stored covered in the refrigerator. Reheat before serving. Can also be braised in a slow cooker after searing at 4 hours on high or 8 hours on low.
Serving Suggestions: coleslaw, potato salad, green bean salad, fries, potato chips.