Gone Hoggin Sliders Recipe

If using pre-smoked brisket, slice thinly across the grain into 1/8–1/4-inch slices. Lightly season slices with kosher salt, black pepper, and garlic powder. Keep warm in a low oven (200°F / 95°C) covered with foil until assembly.

Marinate

Place chicken thighs in a bowl with buttermilk and hot sauce. Refrigerate 30 minutes to 4 hours (longer for more tenderness).

Breading

In a shallow dish combine flour, cornstarch, smoked paprika, onion powder, garlic powder, salt, and black pepper. Remove each thigh from buttermilk, shake off excess, dredge in flour mixture, pressing to adhere. Let rest 10 minutes on a rack to set the crust.

Fry

Heat oil in a heavy skillet to 350°F (175°C) or heat 1 cup oil over medium-high until shimmering. Fry chicken pieces 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a rack lined with paper towels and keep warm.

If using chicken, slice or halve to fit slider rolls before assembly.

Preheat oven to 300°F (150°C). Season pork chunks with salt and pepper. In a heavy ovenproof pot or Dutch oven, heat 1 tbsp oil over medium-high and brown pork on all sides, working in batches so pieces color well.

Add sliced onion and smashed garlic to the pot and cook 2–3 minutes until soft. Add apple cider vinegar, chicken stock, brown sugar, paprika and bay leaf. Bring to a simmer, cover, and transfer to oven.

Braise 2.5–3 hours until pork is fork-tender. Remove meat, shred with two forks, and skim excess fat. Return shredded pork to a pan, add 1/2–3/4 cup of the Carolina BBQ sauce and warm so the pork is saucy but not soupy. Keep warm for assembly.

Combine apple cider vinegar, ketchup, brown sugar, hot sauce, red pepper flakes, salt and black pepper in a small saucepan. Bring to a gentle simmer over medium heat, stirring, for 5 minutes to meld flavors. Taste and adjust sweetness or heat. Cool slightly; reserve 3/4 cup for finishing and 2–3 tablespoons for the braise.

Preheat oven to 400°F (200°C). In a bowl whisk cornmeal, flour, baking powder, salt and sugar. In a separate bowl whisk milk, egg and melted butter. Combine wet into dry and stir until just combined. Fold in diced roasted poblano.

Pour batter into a greased 8x8 or 9-inch baking dish and bake 15–20 minutes until golden and a toothpick comes out clean. Cool slightly and cut into small rounds or squares to fit slider rolls if you want a cornbread layer in each slider.

In a large skillet or saucepan, cook diced smoked pork belly or bacon over medium heat until fat renders and pieces are crisp-ish, about 5–7 minutes. Remove some of the excess fat if there's too much, leaving about 1–2 tbsp.

Add chopped onion and sauté 2–3 minutes until translucent. Add collard ribbons, chicken stock, apple cider vinegar, crushed red pepper, salt and black pepper. Toss and cover, reducing heat to medium-low.

Cook 10–15 minutes, stirring occasionally, until collards are tender but still bright. Adjust seasoning and add a splash more vinegar if you like extra tang. Keep warm for assembly.

In a large bowl combine shredded green and red cabbage and grated carrot. In a small bowl whisk mayonnaise, apple cider vinegar, sugar and salt until smooth.

Pour dressing over cabbage mixture and toss to coat. Fold in the chow chow (sweet-pickled relish) to distribute its sweet-tangy flavor. Chill until ready to assemble so flavors meld.

If using jarred pickles, drain and slice to fit sliders. If quick-pickling fresh cucumbers: combine equal parts water and vinegar with 1 tbsp sugar and 1 tsp salt, bring to a simmer, pour over sliced cucumbers and cool 30 minutes. Reserve brine for moistening if desired.

Preheat broiler or a skillet. Split potato rolls and lightly butter cut sides. Toast under broiler or in skillet until golden.

Portion warm braised pork (or sliced brisket or fried chicken) into 12 equal portions for sliders. Pile onto bottom halves of toasted rolls. Top meat with shredded cheddar and place briefly under broiler or cover in skillet with lid to melt cheese (30–60 seconds under broiler).

Spoon a small amount of Carolina BBQ sauce on meat (or brush on top bun), add a spoonful of Alabama white BBQ belly collard greens or a few collard ribbons, then top with southern slaw and a couple of house pickle slices.

Place top roll, press gently, and serve warm. Repeat for all sliders.

Build each slider in this order for best texture: toasted bottom roll, roasted poblano cornbread piece (optional), meat (brisket / pork shoulder / chicken), 1 tsp Carolina BBQ sauce, melted cheddar, a spoonful of Alabama white BBQ-style collard greens, a small mound of southern slaw with chow chow mixed in, 1–2 slices house pickle, toasted top roll.

Serve immediately so cheese is melty and slaw stays crisp. Provide extra Carolina and Alabama white sauces on the side.