Instructions

For the Pulled Pork

• Preheat oven to 325⁰ F/165 ⁰ C.
• Combine brown sugar, Smoky Applewood Rub, salt, and pepper in small bowl.
  ½ cup brown sugar, 2 tablespoons Smoky Applewood Rub, 1 teaspoon kosher salt, ½ teaspoon pepper
• Rinse and pat dry the pork shoulder. Score the fat cap on the pork. Rub the Smoky Applewood mixture all over the pork shoulder.
  4 lb. Pork shoulder
• Place in Deep Covered Baker and cover with lid. Bake for three hours, or until thermometer inserted into the thickest portion registers between 200⁰ F/205 ⁰F (93⁰CF/96⁰C).
• Remove from oven and allow to rest for 30 minutes, then shred.

For the Jack Daniel’s Sauce

• Preheat oven to 325⁰ F/165 ⁰ C.
• Cut off the very top of the garlic bulb, so that you can see some of the garlic. Place bulb in small cast iron pan or baking dish, trimming root if needed for bulb to sit flat. Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant.
  1 bulb garlic, 1 tablespoon olive oil
• Remove from oven, set aside until slightly cooled. Squeeze bulb to remove cloves. Set aside two teaspoons for this recipe; you can freeze remaining garlic for another recipe.
• In saucepan, combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil.
  1 1/3 cup dark brown sugar, 1 cup pineapple juice, 2/3 cup water, ¼ cup teriyaki sauce, 1 tablespoon soy sauce
• Add in garlic, lemon juice, onion, bourbon whiskey, pineapple, and cayenne pepper, mixing to incorporate. Simmer for 40 minutes, or until the liquid reduces by half. The sauce should be thick; simmer up to 10 minutes longer if necessary.
  3 tablespoons lemon juice, 3 tablespoons minced white onion, 1 tablespoon bourbon whiskey, 1 tablespoon crushed pineapple, ¼ teaspoon cayenne pepper, 1 bulb garlic

For the Sliders

• Mix pulled pork with Jack Daniels Sauce until combined.
• Warm slider rolls in 350°F/175⁰C oven for 5 minutes.
  28-32 slider rolls
• Scoop a nice portion of pulled pork onto the bottom of each slider roll. Serve immediately.