Celebration Sliders Recipe

Prep and rub

Preheat oven to 300°F (150°C) or prepare slow cooker. Trim excess fat from pork if desired. Combine 2 tsp kosher salt, 1 tsp black pepper, 2 tsp paprika, 1 tsp garlic powder, and 2 tbsp brown sugar. Rub mixture evenly over pork shoulder.

Cook

If using oven: place pork fat-side up in a roasting pan with 1 cup chicken broth and 1/2 cup apple cider vinegar in the pan, cover tightly with foil, and roast 3 to 4 hours until very tender and an instant-read thermometer reaches 195–205°F. If using slow cooker: add pork, 1 cup chicken broth, 1/2 cup apple cider vinegar, cover and cook on low 8 hours or high 4–5 hours until fork-tender.

Shred and sauce

Remove pork to a cutting board and let rest 10 minutes. Use two forks to shred into bite-sized pieces. Discard excess fat/juices but reserve about 1/2 cup cooking liquid. Stir 1 cup barbecue sauce and the reserved 1/2 cup cooking liquid into shredded pork to moisten and flavor. Taste and adjust salt/pepper.

Season and sear

Season chicken thighs with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear chicken 2 minutes per side until golden (optional step for extra color).

Braise or slow-cook

Place seared or raw thighs into a baking dish or slow cooker. Add 1/2 cup chicken broth and 1/2 cup apple cider vinegar. Cover and bake at 350°F (175°C) for 35–45 minutes until internal temp is 165°F and meat pulls apart easily, or cook in slow cooker on low 4–5 hours.

Shred and sauce

Remove chicken and let rest 5 minutes. Shred with two forks. Mix shredded chicken with 1/2 to 3/4 cup barbecue sauce and adjust with reserved braising liquid (up to 1/4 cup) for desired moisture.

Slice or shred

If using pre-smoked turkey breast or cooked roast turkey, slice thinly or shred coarsely. Warm gently in a skillet with 2–3 tbsp barbecue sauce or a drizzle of olive oil and 1 tbsp apple cider vinegar to brighten flavor. Keep warm until assembly.

In a medium bowl combine 2 cups cooked shredded chicken, 1 cup mayonnaise, 1/4 cup Greek yogurt, 1/2 cup finely diced celery, 1/4 cup finely diced red onion, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper and 2 tbsp chopped parsley. Stir until evenly combined. Chill at least 30 minutes to let flavors meld. Adjust seasoning to taste.

Preheat oven to 350°F (175°C). Slice slider buns in half horizontally. Arrange bottom halves on a baking sheet. Lightly brush the cut sides of both top and bottom buns with 3 tbsp melted butter.

If using cheese, place slices on desired bottom buns and briefly bake 3–5 minutes until cheese softens. Warm buns 6–8 minutes until edges are lightly golden (watch closely). Remove from oven.

For pulled pork or pulled chicken sliders: pile about 2–3 tbsp of the sauced shredded meat onto each bottom bun (adjust to desired heft). Top with a spoonful (about 1–4 tbsp) of coleslaw, 1 pickle slice, a drizzle of extra barbecue sauce (about 1 tsp), and cilantro if using. Cap with top bun.

For chicken salad sliders: add about 2 tbsp of chicken salad to each bottom bun, top with a small amount of arugula or microgreens (optional), add top bun.

For turkey sliders: place 1–2 thin slices or about 2 tbsp shredded turkey on each bun, add mustard or a thin smear of mayo, top with pickle and a small spoonful of coleslaw, then cap.

Arrange assembled sliders on a serving platter. If serving immediately, secure each with a toothpick. Serve with extra barbecue sauce, hot sauce, and pickles on the side.

Pulled meats can be made 1–2 days ahead and refrigerated in airtight containers. Reheat gently in a covered pan with a splash of broth or reserved cooking liquid to prevent drying. Chicken salad should be chilled and kept covered. Assemble sliders up to 1 hour ahead; keep covered at room temperature for short service or warm in oven at 200°F for up to 20 minutes.