Oh em gee. You guys! This slider combination is fire!

You’ve got pork shoulder slow braised in a sweet and sour agrodolce sauce, until it’s so tender, it’s falling apart and smothered by a reduction of the same braising liquid.

The pork is then piled on a brioche slider bun, topped with dill pickle salad and dill pickle potato chips. I know, i know… but it so works.

Ingredients:

4 lb pork shoulder

1 Tbsp avocado oil

1/2 Tbsp salt

1 Tbsp trader joe’s onion salt

1/2 Tbsp paprika

1 tsp pepper

2 onions, peeled and sliced

2 cups apple cider vinegar

2 cups apple juice

4 cups chicken stock

3 Tbsp honey

8 Tbsp butter

brioche slider buns

dill pickle salad

dill pickle potato chips

avocado, peeled, pitted, and sliced

Directions:

Preheat oven to 425.

Remove pork shoulder from refrigerator. Pat dry.

Rub pork shoulder with avocado oil, salt, onion salt, paprika and pepper.

Let rest outside refrigerator for 30 minutes.

In a large dutch oven, whisk together vinegar, juice, stock, and honey. Add sliced onions.

Add pork shoulder to dutch oven, fat side up.

Braise for 45 minutes.

Turn oven temp down to 350 degrees. Continue to braise for 3 hours.

Remove pork from pan, and shred. Cover to keep warm.

Place dutch oven on stove and add butter. Bring liquid, onion mixture to boil.

After boiling reduce heat and let simmer for 15 minutes to reduce liquid.

Add liquid and onions to shredded pork, and stir to coat.

Build sliders, by adding pork, onions, and liquid to the bottom bun. Top with dill pickle salad, pickle chips, sliced avocado, and top bun.