Sliders Recipe

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the Hawaiian buns horizontally in half, keeping them in two sheets if they come connected. Brush the cut faces lightly with the softened butter. Sprinkle sesame seeds over the top half if using. Warm the buns in the oven for 8–10 minutes until just golden and butter melted.

When ready to serve, place bottom halves on a serving tray. Top each with a portion of protein (about 2–3 oz each), a tablespoon of slaw, a pickle slice (2 per slider), 1–2 teaspoons of sauce, a cilantro leaf if desired, and finish with the top bun.

Season

Pat chicken thighs dry and cut into large chunks. In a bowl combine olive oil, minced garlic, smoked paprika, onion powder, salt and pepper. Toss the chicken to coat evenly.

Cook (braise method for tender pulled chicken)

Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add 1 tablespoon oil and brown chicken pieces 2–3 minutes per side until golden (work in batches to avoid crowding). Remove browned chicken. Add remaining 1 tablespoon oil and deglaze the pan with 1/2 cup chicken stock, scraping up browned bits. Return all chicken to the pot. Cover and reduce heat to low and simmer on stove for 25–30 minutes until chicken is cooked through and very tender. Alternatively, transfer to a 325°F (160°C) oven, covered, for 40–50 minutes.

Shred

Remove chicken from liquid and let rest 5 minutes. Using two forks or a stand mixer with paddle on low, shred the chicken into bite-sized pieces. Reserve 1/4–1/2 cup of the braising liquid and toss with shredded chicken to keep moist. Taste and adjust seasoning.

Season & Brown

Pat pork shoulder pieces dry. Rub with salt, pepper, smoked paprika and ground cumin. Heat oil in a Dutch oven over medium-high heat. Brown pork on all sides in batches until deep golden, 3–4 minutes per side.

Braise

After browning, return all pork to the pot. Add minced garlic, apple cider vinegar and 1/2 cup stock. Bring to a simmer, cover and reduce heat to low. Simmer gently on stove for 2–2.5 hours or transfer to 300°F (150°C) oven for 2–2.5 hours until pork is fork-tender and easily shreds.

Shred & Finish

Remove pork and let rest 10 minutes. Shred with two forks or a mixer. Skim fat from the braising liquid, reserve 1/2 cup, and toss with shredded pork to moisten. Adjust salt and pepper to taste. If desired, stir in 2–4 tbs of pineapple preserves or BBQ sauce for a Hawaiian-style finishing glaze.

In a large bowl combine shredded green and red cabbage, carrot and red onion. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and pepper until smooth. Pour the dressing over the vegetables and toss to coat thoroughly. Refrigerate at least 30 minutes (preferable 1 hour) to let flavors meld. Taste and adjust seasoning before assembling sliders.

In a bowl combine the mayonnaise (sauce base), your choice of flavoring: for spicy sauce whisk in sriracha, honey, soy sauce and lime juice; for sweet Hawaiian sauce whisk in pineapple preserves, honey, soy sauce and lime juice. Season with salt to taste. Chill until ready to assemble. Keep at least 1–2 cups of sauce available for 20 sliders (about 1–1.5 tablespoons per slider).

Arrange bottom buns on a tray. Divide the shredded protein evenly into 20 portions (roughly 2.5–3 oz per slider). Place protein on each bottom bun, top with ~1 tablespoon slaw, add two pickle slices, and drizzle 1–1.5 teaspoons of sauce. Cap with top bun. If transporting, place assembled sliders tightly in pans to keep warm and stackable; include extra sauce and slaw on the side.

Estimate: yields 20 sliders. Keep hot protein covered until service and assemble no more than 30–45 minutes before serving to maintain bun texture and slaw crunch.