1 (3 to 4-lb) boneless pork shoulder/butt
1-1/2 tsp paprika
2 tsp black pepper
1 tsp cayenne
1 tsp dried thyme
1 tsp garlic powder
1/2 tsp salt
1 cup water
Sliders:
1 (12-count) package Hawaiian dinner rolls
1-1/2 cups prepared Mac & Cheese (I got it in the deli section at the grocery store)
2 Tbsp BBQ sauce
8 Tbsp butter
2 Tbsp brown sugar, packed
1 Tbsp dijon mustard
1 Tbsp Worcestershire sauce
1-1/2 tsp poppy seeds
Pulled Pork - Combine paprika, black pepper, cayenne, thyme, garlic powder and salt. Rub evenly over pork shoulder. Place in slow cooker. Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours. Remove pork to large cutting board or platter. Let rest for 10 to 15 minutes. Chop. Measure out ¾ pound of pork for sandwiches. Save remaining pork for another use. Sliders - Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Split each dinner roll. Top the bottom of each roll with pork. Drizzle each pork roll with 1 to 2 tsp BBQ sauce. Top each roll with 2 Tbsp prepared mac and cheese. Place tops on sandwiches and place in prepared 9x13-inch pan. In a small saucepan combine butter, brown sugar, mustard, Worcestershire and poppy seeds. Bring to a boil and pour over sandwiches. Bake for 20-25 minutes, or until the tops are brown and crispy.