Smoked-ish Pulled Pork Sliders

A mountain of tender, tangy, slow-cooked pork, piled high on a fluffy gluten-free bun with just enough kick. This kind of American classic will run you a solid fifty-five grams of carbohydrates, mostly from the sauce and the bun.

Ingredients

• Boneless pork shoulder2.5 lb
• Brown sugar, packed1/4 cup
• Smoked paprika1 tbsp
• Garlic powder1 tsp
• Onion powder1 tsp
• Cayenne pepper1/2 tsp
• Salt1 tsp
• Black pepper1/2 tsp
• Tomato paste6 oz can
• Apple cider vinegar1/4 cup
• Water1/2 cup
• Molasses1 tbsp
• Mustard powder1 tsp
• Gluten-free slider buns6 each
• Dill pickle slices6 each

Method

1. Trim excess fat from pork shoulder. In a small bowl, combine 1/4 cup brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub mixture generously all over the pork.
2. Place pork in a slow cooker. In a separate bowl, whisk together tomato paste, apple cider vinegar, water, molasses, and mustard powder. Pour over the pork.
3. Cook on low for 6-8 hours, or until pork is fall-apart tender. Remove pork from slow cooker and shred with two forks. Stir shredded pork back into the sauce.
4. Serve hot on gluten-free slider buns with a few dill pickle slices. If buns need warming, briefly grill or toast them.