Pulled Pork Sliders Recipe
(2) bbq pulled pork sliders with coleslaw and pickles, served with our homemade potato chips (upgrade to fries for $3)
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Ingredients
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Pulled Pork (for sliders)
Coleslaw
Slider assembly & garnish
Homemade potato chips (side)
Method
Pulled Pork (for sliders)
- 1
Season pork
Pat pork shoulder dry. Mix smoked paprika, garlic powder, onion powder, brown sugar, kosher salt and black pepper. Rub mixture all over pork.
- 2
Sear
Heat vegetable oil in a large skillet over medium-high heat. Sear pork on all sides until browned, about 2–3 minutes per side.
- 3
Cook
Transfer seared pork to a slow cooker or oven-safe pot. Add water or chicken broth and cover. For slow cooker: cook on low for 6–7 hours or high for 3–4 hours until pork is very tender and shreddable. For oven: cover tightly and roast at 300°F (150°C) for 3–4 hours until tender.
- 4
Shred & sauce
Remove pork to a cutting board and shred with two forks. Discard any large pieces of fat. Return shredded pork to the cooking vessel, stir in 1/2 cup barbecue sauce, and simmer on low for 10–15 minutes so flavors meld. Taste and add more barbecue sauce if desired.
Coleslaw
- 5
In a bowl combine mayonnaise, apple cider vinegar, sugar, salt and black pepper. Whisk until smooth. Add shredded cabbage and grated carrot and toss to coat. Chill in refrigerator while pork finishes cooking so flavors marry.
Slider assembly & garnish
- 6
- 7
Assemble sliders
Place a generous tablespoon or so of pulled pork on the bottom half of each bun (about 2 portions total). Top pork with a small scoop (about 1 tablespoon) of coleslaw and two dill pickle chips per slider. Cover with top bun and serve warm.
Homemade potato chips (side)
- 8
Slice potatoes
Using a mandoline or sharp knife, slice the potato very thin (about 1/16 inch). Rinse slices in cold water to remove excess starch, then pat dry thoroughly on paper towels.
- 9
Cook chips — Frying method (recommended)
Heat vegetable oil in a deep pot to 350°F (175°C). Fry potato slices in small batches until golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Immediately season with kosher salt.
- 10
Alternative — Oven method
Toss potato slices lightly with 1–2 teaspoons oil. Arrange in a single layer on a baking sheet lined with parchment. Bake at 400°F (200°C) for 12–18 minutes, turning once, until crisp and golden. Season with salt when hot.