📖 Instructions

1. First, grab your pork shoulder (about 3-4 pounds). Pat it dry with paper towels. This helps the rub stick better.
2. In a small bowl, mix together 2 tablespoons of finely ground espresso, 1 tablespoon of brown sugar, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of cayenne pepper (or less, if you're sensitive to spice), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. This is our magical espresso rub!
3. Generously rub the mixture all over the pork shoulder, making sure to get into every nook and cranny. Really massage it in there. You want the pork to be fully coated.
4. Place the rubbed pork shoulder in your slow cooker. If you have a trivet, use it to keep the pork from sitting directly on the bottom. This helps prevent burning.
5. Pour 1 cup of chicken broth or apple cider vinegar into the bottom of the slow cooker. This will help keep the pork moist and flavorful during cooking.
6. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours. The pork should be fork-tender and easily shredded. Cooking times can vary depending on your slow cooker, so keep an eye on it.
7. Once the pork is cooked, remove it from the slow cooker and let it rest for about 15-20 minutes. This allows the juices to redistribute, resulting in more tender pork. Meanwhile, skim any excess fat from the cooking liquid in the slow cooker.
8. Using two forks, shred the pork. Discard any large pieces of fat or gristle.
9. Pour your favorite BBQ sauce over the shredded pork and toss to coat. Use as much or as little BBQ sauce as you like, depending on your preference. I like a sweeter sauce with this recipe, but really, anything works!
10. Now, it's slider time! Lightly toast your slider buns (Hawaiian rolls work great!).
11. Pile the espresso rubbed BBQ pork onto the toasted slider buns.
12. Serve immediately and watch them disappear! Consider adding toppings like coleslaw, pickles, or even a drizzle of honey for extra flavor.