Pulled Pork Sliders with Hass Avocado and Caramelized Onion Recipe | Yummly

Pulled Pork Sliders with Hass Avocado and Caramelized Onion

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Pulled Pork Sliders with Hass Avocado and Caramelized Onion

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This recipe is convenient for entertaining as most of the preparation can be done up to 5 days in advance. It is recommended that the Pulled Pork be prepared at least 1 day in advance.


  • 1 lb. boneless pork shoulder (well trimmed of visible fat)
  • 1/2 tsp. paprika
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cinnamon
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 Tbsp. olive oil
  • 1 small onion (chopped)
  • garlic cloves (chopped)
  • 1 1/3 cups apple juice
  • 1/3 cup barbecue sauce
  • 1 tsp. chipotle chile in adobo sauce (finely chopped)
  • 2 tsp. olive oil
  • 1 small yellow onion (thinly sliced into rings)
  • 1 tsp. balsamic vinegar
  • 1/4 tsp. kosher salt
  • 16 oz. Hass avocado (2 ripe, seeded, peeled and cut into 1/4-inch thick slices)
  • 2 Tbsp. lemon juice
  • 16 dinner rolls (small, sliced in half)
  • 16 slices gouda cheese (thin sliced, cut to fit rolls)
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    1. Up to 5 days before serving, combine paprika, cumin, cinnamon, 1/2 tsp salt and pepper. Lightly sprinkle some of the seasoning on the pork roast. Keep pork roast covered and refrigerated until cook time.
    2. Heat 1 Tbs oil in a 2-quart pot with tightly covered lid over medium-high heat. Place pork roast in pan. Cook pork roast for 3-4 minutes or until browned. Turn and cook an additional 3-4 minutes or until browned; remove from pan.
    3. Add onion and garlic to pan, stir and cook until golden brown. Stir in apple juice. Return pork roast to pan. Bring liquid to a boil; then reduce heat to a gentle simmer. Cover tightly and simmer over low or medium-low heat for 1 1/2 - 2 hours or until internal temperature reaches 160 degrees F. The meat should be very tender. Remove pork roast from pan and let rest for 5-10 minutes or until cool enough to handle. Pour pan juices into a bowl; cover and refrigerate. Shred pork roast, removing small amounts of fat as needed; cover and refrigerate for up to 3 days.
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