Pulled Pork Sliders with Garlic Aioli

• Meat

  • 3 lb Pork shoulder

• Produce

  • 1 tbsp Chives
  • 1 tsp Garlic
  • 1 Garlic powder

• Condiments

  • 3/4 cup Mayonnaise
  • 1 Your favorite barbecue sauce

• Baking & Spices

  • 2 pinches Black pepper
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Lemon juice or white wine vinegar

• Bread & Baked Goods

  • 1 Slider buns

Found on stuckonsweet.com

Description

Ingredients

• 1 3-5 pound pork shoulder (mine was 3.75 lbs)
• Salt
• Pepper
• Garlic Powder
• Your favorite barbecue sauce (I used Sweet Baby Rays)
• Slider buns
• ¾ cup mayonnaise
• 1 teaspoon minced garlic (about 1 garlic clove)
• 2 pinches of black pepper
• 1 tablespoon lemon juice or white wine vinegar
• 1 tablespoon chopped chives (I used Gourmet Herbs slightly dried chives)

Directions

• Generously season the pork shoulder with salt, pepper and garlic powder, and rub pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this). Place in a slow cooker and cook on low for 8 hours. Once cooked, remove pork shoulder and slightly shred - discard any fatty parts. Careful no to shred the pork too much - you want nice chunks of pork on your sandwich. Add about ½ cup to 1 cup of your favorite barbecue sauce and gently mix.
• To make the aioli, add all the ingredients to a bowl and mix.
• Toast the slider buns in the oven at 375 for a few minutes until crispy.
• Assemble sliders by adding the pork on the bun and topping with a dollop of aioli.