Dr. Pepper and Chipotle BBQ Pulled Pork Sliders Step-by-step instructions

Before you start

Ensure the pork butt is trimmed of excess thick fat caps to allow the rub to penetrate the meat effectively. Have all your ingredients measured and ready before you begin the layering process in the slow cooker.

Clean your work surface thoroughly after handling the raw pork to maintain high food safety standards. If using a ceramic slow cooker insert, ensure it is at room temperature before placing it into the heating unit to prevent any risk of thermal shock to the stoneware.

Instructions

Layering the Slow Cooker

1. 1Prepare the Pork
   Place the pork butt into the slow cooker insert. Evenly sprinkle the smoky dry rub over the meat, ensuring all sides are coated. Add the minced chipotle peppers directly onto the pork to infuse deep, smoky flavor during the long cooking process.
   Look for The pork should be evenly coated with the dry rub and chipotles.
   Tip Rub the seasoning into the meat thoroughly for better flavor penetration.
2. 2Add Liquids
   Pour the can of Dr. Pepper over the seasoned pork. Follow this by adding the sweet BBQ sauce, ensuring it coats the top of the pork. The soda and sauce will combine during cooking to create a caramelized, flavorful reduction.
   Look for The liquids should partially submerge the pork butt.
   Tip Do not stir the ingredients yet; let them layer naturally.

The pork butt should be placed snugly in the slow cooker. The dry rub and chipotle peppers should be evenly distributed. The soda and BBQ sauce should be poured carefully over the top, creating a base for the braising liquid. Ensure the lid is securely placed, as the steam will be trapped to help cook the pork gently and evenly throughout the process.

Slow Cooking and Shredding

3. 3Slow Cook
   Cover the slow cooker with the lid and set to cook on LOW for 8 hours. The long, gentle heat transforms the tough connective tissues into succulent, tender meat that collapses easily with a fork. Ensure the pork reaches an internal temperature of at least 145°F (63°C) and let the meat rest for at least 3 minutes before shredding.
   Look for The meat is ready when it pulls apart easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid frequently to keep the internal heat consistent.
4. 4Shred and Reduce
   Once the cooking time finishes, use a fork to shred the pork directly in the slow cooker. Stir the shredded meat thoroughly into the thickened, bubbly soda-barbecue reduction, coating every strand with the flavorful juices.
   Look for The sauce should look thick and glossy, coating the meat.
   Tip Ensure the pork is fully incorporated with the sauce.

The pork should be incredibly tender and falling apart when touched with a fork. The liquid in the slow cooker will have reduced into a thick, syrupy glaze. The meat should be shredded until no large chunks remain, and every piece should be thoroughly mixed with the sauce, resulting in a rich, dark, and highly flavorful pulled pork mixture ready for serving.

Slider Assembly

5. 5Assemble Sliders
   Arrange the Hawaiian sweet rolls on a baking tray. Fill each roll with a generous portion of the saucy pulled pork. Top each with a slice of cheddar cheese and brush the tops of the rolls with melted garlic butter before serving warm.
   Look for The cheese should be slightly melted and the rolls golden.
   Tip Place the tray under a broiler for one minute to melt the cheese perfectly.

The assembled sliders should look inviting with the saucy pork filling the rolls. The cheese should show signs of melting, and the garlic butter should give the bun tops a golden, toasted appearance.

Serve immediately while the pork is hot and the rolls are soft, ensuring each slider has a balanced ratio of meat, cheese, and bread for the best possible eating experience.

Common mistakes

Avoid the common mistake of adding too much liquid at the start; the pork and the soda release plenty of moisture during the slow cooking process, so you do not need extra water or broth.

Another error is failing to shred the meat properly; take the time to pull the pork into small, uniform strands so it can absorb the maximum amount of flavor from the reduction. Finally, do not skip the resting time, as it allows the juices to redistribute throughout the meat.

How to tell it’s done

The pork is perfectly done when the internal temperature reaches at least 145°F (63°C) and the fibers pull apart with minimal pressure from a fork. Because this is a long-cooked roast, it will often reach a higher temperature, which is ideal for breaking down the connective tissues.

Once shredded, the meat should be moist and fully coated in the reduced sauce, appearing dark, glossy, and fragrant with the smoky aroma of the chipotle peppers.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest