Pulled Pork Sliders with Tangerine BBQ Sauce for New Year’s Parties

When the clock strikes midnight on New Year’s Eve, the last thing I want to be doing is fussing over a hot stove. I want to be clinking glasses, hugging friends, and maybe—just maybe—keeping my resolution to actually enjoy the moment instead of stressing over the food. That’s why these pulled-pork sliders were born one snowy December 30th, when I realized I had promised to feed twenty people the next night and hadn’t even thawed the pork shoulder. A frantic pantry raid turned up a crate of tangerines from my neighbor’s tree, a half-empty bottle of bourbon left over from eggnog, and a memory of my grandmother’s citrus-glazed ham. Eight hours of low-and-slow magic later, the house smelled like a Southern porch in June, and I had a tray of glossy, tangy-sweet sandwiches that disappeared faster than the confetti at midnight. We’ve served them at every New Year’s gathering since—no forks, no plates, just napkins and happy chaos.

Ingredient Breakdown

Pork shoulder (often labeled Boston butt) is ideal because its generous marbling keeps the meat juicy during the long cook. If you can only find a bone-in piece, leave the bone in—flavor bonus. The fat cap should be left intact; most of it renders and bastes the roast, and any excess is easily skimmed later.

Tangerines are sweeter and less acidic than oranges; their thin skins yield more zest per ounce and their juice reduces quickly. If tangerines are scarce, clementines or satsumas work, but avoid navel oranges—they’re too mild. Dark brown sugar adds molasses notes that play off the bourbon; light brown works in a pinch. Smoked paprika gives a whisper of grill-smoke without a smoker, while chipotle powder brings a controlled, smoky heat that blooms in the slow cooker. Choose a ketchup without high-fructose corn syrup; it reduces cleaner and tastes brighter.

Step-by-Step Instructions

1. 1

   Season & Rest

   Pat the pork shoulder dry. Combine 2 Tbsp kosher salt, 1 Tbsp black pepper, 2 tsp smoked paprika, 1 tsp chipotle powder, and 1 tsp onion powder. Massage all over the pork, pressing into every crevice. Place on a wire rack set over a rimmed baking sheet and refrigerate uncovered 8–24 h. The overnight dry-brine seasons deeply and dries the surface so the crust will caramelize.
2. 2

   Slow-Cook Low & Slow

   Preheat oven to 275 °F (135 °C). Scatter half the sliced onions in a Dutch oven. Set pork fat-side up; add remaining onions, 4 smashed garlic cloves, and 1 cup chicken stock. Cover tightly with lid and a sheet of foil to trap steam. Roast 7–8 h until bone slides out clean or a fork twists easily. (Slow-cooker option: Low 10 h.)

3. 3

   Make the Tangerine BBQ Sauce

   While the pork cooks, zest 3 tangerines (about 1 Tbsp) and juice them (1 cup). In a saucepan combine juice, zest, 1 cup ketchup, ½ cup dark brown sugar, ¼ cup apple-cider vinegar, 2 Tbsp bourbon, 1 Tbsp Worcestershire, 1 tsp mustard powder, ½ tsp salt, and ¼ tsp cayenne. Simmer 25 min, stirring, until glossy and reduced to 1 ½ cups. Cool; flavors meld overnight if possible.
4. 4

   Shred & De-Fat

   Transfer pork to a rimmed tray; tent 20 min to rest. Skim fat from Dutch oven juices (chill quickly in a small bowl nested in ice water if you’re impatient). Pull meat apart using two forks, discarding large fat pockets. Toss shredded pork with ½ cup of the defatted juices to keep it moist.

5. 5