Pork Sliders And Fries Recipe

Season

Pat the pork shoulder dry with paper towels. Combine kosher salt, black pepper, smoked paprika, garlic powder, and brown sugar. Rub the spice mix evenly all over the pork.

Sear

Heat 1 tablespoon vegetable oil in a large heavy-bottomed pan over medium-high heat. Brown the pork on all sides, about 3–4 minutes per side, until a deep golden crust forms. Transfer pork to the slow cooker or a Dutch oven.

Braise

Add the quartered onion around the pork. Pour in apple cider vinegar and stock. Cover and cook: - If using a slow cooker: cook on low for 8 hours or on high for 4–5 hours. - If using an oven (Dutch oven): preheat oven to 150°C (300°F) and braise covered for 3–3.5 hours, until pork is very tender and shreddable.

Shred and Sauce

Remove pork to a cutting board and let rest 10 minutes. Using two forks, shred the meat, discarding large pieces of fat. Skim fat from cooking liquid, then return 120 ml barbecue sauce to the slow cooker or pot with the shredded pork and stir to combine. If mixture seems dry, add 2–4 tablespoons of reserved cooking liquid or more barbecue sauce to reach desired moistness. Adjust salt to taste.

Toast Buns & Assemble

Spread softened butter on the cut faces of the slider buns. Toast in a skillet or oven until golden, about 1–2 minutes per side. To assemble each slider: pile about 2 ounces (approx. 1/4 cup) of pulled pork onto the bottom bun, top with a tablespoon of coleslaw and 2 pickle slices (or to taste). Add any extra barbecue or hot sauce, then crown with the top bun.

Prepare Potatoes

Cut the scrubbed russet potatoes into 1/4- to 1/3-inch thick sticks. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Par-cook (Optional for crispier fries)

Optional: For oven fries, toss dried fries with 1 tablespoon oil and spread in a single layer on a baking sheet. Bake at 220°C (425°F) for 15–20 minutes, turning once, until starting to brown and crisp. For frying method continue to next step.

Fry

Heat enough oil in a heavy pot or deep fryer to reach 175°C (350°F). Working in batches so oil temperature remains steady, fry the dried potato sticks for 3–4 minutes until they are cooked through but pale (blanch). Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 190°C (375°F). Fry the blanched fries a second time for 2–3 minutes until golden brown and crisp. Drain on paper towels.

Season

While still hot, toss fries with kosher salt, freshly ground black pepper, and paprika (if using). Serve immediately alongside sliders.

Place extra barbecue sauce and hot sauce in small bowls for serving. Offer additional pickles and coleslaw at the table.