Sliders Recipe

For chicken (option)

Pat chicken thighs dry and cut into pieces sized for sliders if desired (or leave whole and shred after cooking). Toss with 1 tbs olive oil, 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Heat a large skillet or griddle over medium-high heat with remaining 1 tbs olive oil. Cook thighs 5–7 minutes per side (internal temp 165°F / 74°C) until caramelized. Remove and rest 5 minutes, then thinly slice or shred.

For pork (option)

Cut pork shoulder into large chunks, season with 1 tbs olive oil, 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Sear in a hot heavy pot on all sides until browned (about 3–4 minutes per side). Add 1/2 cup water or low-sodium chicken stock, cover and braise in oven at 325°F (160°C) for 2.5–3 hours until tender and pull-apart. Shred with forks and return to pot to mix with pan juices, adjusting seasoning.

In a large bowl combine sliced cabbage, grated carrot and sliced red onion. Whisk together rice vinegar, mayonnaise, honey, Dijon, salt and pepper until smooth. Pour dressing over vegetables and toss to coat evenly. Let sit at least 15 minutes to meld flavors (up to 1 hour refrigerated).

Select one sauce. For chipotle mayo: mix 2 cups mayonnaise with 2–3 tbsp adobo sauce from canned chipotles and 1–2 chopped chipotle peppers (adjust heat), taste and season with salt. For teriyaki glaze: simmer 2 cups store-bought teriyaki with 2 tbsp brown sugar and 1 tbsp pineapple juice until slightly thickened. For tangy mustard BBQ: mix 2 cups barbecue sauce with 2 tbsp Dijon mustard and 1 tbsp apple cider vinegar. Keep warm or refrigerate until assembly.

Preheat oven to 350°F (175°C) if toasting many buns at once. Split Hawaiian buns and brush cut sides lightly with melted butter. Place buns cut-side up on sheet pan and warm in oven 5–7 minutes until edges golden (or toast in skillet).

Place a portion of protein on each bottom bun (about 2–3 oz per slider — yields 20 sliders from 5 lbs). Top protein with 1–2 tbsp prepared sauce (adjust by preference), then about 1–2 tbsp slaw per slider. Add optional pickled jalapeños or chopped cilantro if desired. Cap with top bun.

Arrange sliders on serving platters. If transporting, stack in single layers with parchment between layers. Keep chilled if not serving immediately; reheat protein gently and toast buns before serving. Provide extra sauce on the side.