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Pickled red onions are a staple at meals throughout the Yucatan peninsula and are one of my all-time favorite condiments. They make a colorful and flavorful topping for these sliders. They're also pretty easy to make. Put the onions in a glass bowl and pour enough boiling water to cover the onions, wait one minute, and then pour the onions into a strainer. Return the drained onions to the bowl, add the lime and orange juice, and stir in the salt. Cover and set aside until serving time. If you're not ready to serve the onions right away, they'll last for a week in the refrigerator.
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Now onto the pork. The sweet and smoky barbecue pork combined with the tangy, crunchy, and piquant flavor of the pickled red onions in a crusty, chewy, ciabatta roll is an explosion of flavors in every bite.
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Start by placing the onions and garlic in an even layer in the slow cooker, then pour in the chicken broth.
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Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl.
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Pat the pork dry with paper towels and then rub yellow mustard and the spice mixture all over the pork. Once it's coated, place the pork on top of the onions and garlic in the KitchenAid(R) Slow Cooker. Cover and cook until the pork is fork tender, about 6 to 8 hours on medium-high.
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Turn off the slow cooker and transfer the pork to a cutting board. Strain the remaining mixture into a heatproof bowl. Set the strained liquid aside and return the solids to the slow cooker.
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Take the pork, and using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
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Place the pulled pork on the bottom halves of the ciabatta rolls and top the pork with pickled red onions. Cover with the top halves of the rolls and serve.
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Scoop the onions into a glass bowl. Pour enough boiling water to cover the onions, wait one minute, and then pour the onions into a strainer. Return the drained onions to the bowl, add the lime and orange juice, and stir in the salt. Cover and set aside until serving time.
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The onions will last for a week or more in the refrigerator.
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For pulled pork sliders
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Place the onions and garlic in an even layer in a KitchenAid(R) 6-Quart Slow Cooker and pour in the chicken broth.
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Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels.
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Rub the yellow mustard and spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on medium-high.
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Turn off the slow cooker and transfer the pork to a cutting board.
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Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
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Remove and discard the bones. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
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Taste and season with salt if needed.
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Place pulled pork on bottom halves of ciabatta rolls. Top the pork with pickled red onions. Cover with the top halves of the rolls and serve.
