Caribbean Jerk Pulled Pork Sliders with Mango Salsa

1.Prepare the Pork: Pat the pork shoulder dry. Rub the entire surface generously with the jerk seasoning paste, ensuring all sides are covered. Season lightly with salt and pepper.

2.Sear the Pork (Optional but Recommended): Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until nicely browned, about 2-3 minutes per side. Remove the pork and set aside.

3.Braise the Pork: Deglaze the pot by pouring in the apple cider vinegar and scraping up any browned bits. Add the brown sugar and chicken broth (or water). Return the pork to the pot. The liquid should come about halfway up the sides of the pork.

4.Cook the Pork: Cover the pot tightly with a lid and place it in a preheated oven at 150°C (300°F). Cook for 4 to 6 hours, or until the pork is fork-tender and easily shreds. The internal temperature should reach 90°C (195°F).

5.Shred the Pork: Carefully remove the pork from the liquid and place it on a cutting board. Let it rest for 15 minutes. Skim any excess fat from the cooking liquid and reserve the liquid. Using two forks, shred the pork, discarding any large pieces of fat or bone.

6.Finish the Pulled Pork: Return the shredded pork to the pot with 1/2 to 1 cup of the reserved cooking liquid (enough to keep it moist). Stir to coat the pork in the flavorful sauce. Keep warm.

7.Make the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Stir gently and set aside to allow the flavors to meld.

8.Prepare the Slider Buns: Preheat the oven to 180°C (350°F). Slice the slider rolls horizontally without separating them. Brush the tops of the rolls with melted butter (and dried thyme, if using). Bake for 5-7 minutes until lightly golden and toasted.

9.Assemble the Sliders: Place the bottom half of the toasted rolls on a serving platter. Layer a generous amount of the warm jerk pulled pork onto the bottom buns. Top the pork with a spoonful of the fresh mango salsa. Place the top half of the rolls onto the sliders and serve immediately.