·         2lbs boneless pork shoulder

·         4 tbsp. Milford Spice Pig Powder (more if needed)

·         Extra virgin olive oil

·         2 32oz boxes of chicken broth

·         2 cups favorite BBQ sauce

·         Slider buns

·         Sliced cheddar cheese

·         Sliced dill pickles (optional)


Rub pork shoulder with olive oil and a generous coating of Pig Powder. Refrigerate for at least 3 hours. Place in crockpot and cover half way with chicken broth. Cook on high for 4 hours, or until meat can be easily pulled apart. Take out of crock pot; discard broth. Shred pork in a large bowl and toss with BBQ sauce. Top slider buns with cheddar cheese, pickles and pork. Makes approximately 8 3oz sliders.

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