The Slammer Recipe
Pulled Pork, Sausage, Sharp Cheddar, Green Chile, Red Chile Honey Glaze on a Brioche Bun
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
Sausage
Toppings
Bun
Method
Pulled Pork Preparation
- 1
Cook the pork
In a slow cooker, combine the pork shoulder, barbecue sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook on low for 8 hours or until the pork is tender and easily shredded.
- 2
Shred the pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the sauce.
Sausage Preparation
- 3
Assembly
- 4
Assemble the Slammer
On each brioche bun, layer a generous amount of pulled pork, followed by the cooked sausage, a sprinkle of sharp cheddar cheese, diced green chiles, and finally drizzle with red chile honey glaze.
- 5
Serve
Serve immediately and enjoy your delicious Slammer!