We’re taking the classic pulled pork sliders to new heights by infusing them with the rich and aromatic Caribbean Rum BBQ Sauce. Imagine tender, succulent pork, slow-cooked to perfection, nestled between soft slider buns and generously slathered with a sweet and tangy rum-infused barbecue sauce. These mini sandwiches pack a whole lot of flavor and are always a crowd pleaser at backyard BBQs, game night or tailgating parties.
Ingredients:
For the Pulled Pork:
- 3 lbs boneless pork shoulder
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper (adjust for spiciness)
- Salt and black pepper to taste
- 2 cups chicken or vegetable broth
- 2 onions, thinly sliced
For the Caribbean Rum BBQ Sauce:
- 1 cup ketchup
- 1/2 cup Caribbean rum
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons molasses
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- Salt and black pepper to taste
For the Sliders:
- Mini slider buns
- Sliced pickles
- Coleslaw (optional, for topping)
Instructions:
1. Prepare the Pulled Pork:
- In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, cumin, allspice, thyme, cayenne pepper, salt, and black pepper to create a rub for the pork.
- Rub the spice mixture evenly over the pork shoulder.
- Place the sliced onions at the bottom of a slow cooker.
- Put the seasoned pork on top of the onions.
- Pour the chicken or vegetable broth over the pork.
- Cover and cook on low for 8-10 hours or until the pork is tender and easily pulled apart.
2. Make the Caribbean Rum BBQ Sauce:
- In a saucepan over medium heat, combine ketchup, Caribbean rum, brown sugar, apple cider vinegar, molasses, soy sauce, Worcestershire sauce, allspice, cinnamon, salt, and black pepper.
- Bring the sauce to a simmer and cook for 15-20 minutes until it thickens.
3. Shred the Pork:
- Remove the cooked pork from the slow cooker and shred it using two forks.
- Combine the shredded pork with the Caribbean Rum BBQ Sauce and mix until the pork is well coated.
4. Assemble the Sliders:
- Toast the slider buns until slightly crispy.
- Place a generous portion of the saucy pulled pork on the bottom half of each slider bun.
- Top with sliced pickles and coleslaw, if desired.
- Cover with the top half of the bun.
5. Serve and Enjoy:
