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Restaurants›Willie Sue's. Sumter,S.C.›Pulled Pork Sliders Recipe

Pulled Pork Sliders Recipe

Name: Willie Sue's. Sumter,S.C.s Pulled Pork Sliders Recipe
Cook time: 9 h
Total time: 9 h
Yield: 12 servings
Cuisine: American
Ingredients: 3 lbs pork shoulder (bone-in or boneless); 1.5 tbs kosher salt; 1 tsp black pepper (freshly ground); 1 tbs smoked paprika; 2 tbs brown sugar (packed); 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp ground cumin; 2 tbs yellow mustard; 0.5 cup apple cider vinegar; 1 cup low-sodium chicken broth or water; 1 cup barbecue sauce; 3 cups green cabbage (thinly sliced); 1 cups red cabbage (thinly sliced); 1 cup carrot (grated); 0.5 cup mayonnaise; 1 tbs apple cider vinegar; 1 tsp Dijon mustard; 1 tsp sugar; 0.25 tsp celery seed; 0.5 tsp kosher salt; 0.25 tsp black pepper; 12 count sweet slider rolls (Hawaiian rolls or similar); 24 count dill pickle slices; 2 tbs unsalted butter (melted, for toasting); 0.5 cup extra barbecue sauce (optional)

Inspired by Willie Sue's. Sumter,S.C.

Time9h

Serves12

Slow cooked pulled pork sliders served on a sweet roll with coleslaw and pickles.

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Ingredients

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Pulled pork

3 lbs pork shoulder (bone-in or boneless)

1 1/2 tbs kosher salt

1 tsp black pepper (freshly ground)

1 tbs Smoked paprika

2 tbs brown sugar (packed)

1 tsp Watkins garlic powder

1 tsp Onion powder

1/2 tsp Ground cumin

2 tbs yellow mustard

1/2 cup Apple cider vinegar

1 cup low-sodium chicken broth or water

1 cup barbecue sauce

Coleslaw

3 cups green cabbage (thinly sliced)

1 cups red cabbage (thinly sliced)

1 cup carrot (grated)

1/2 cup Mayonnaise

1 tbs Apple cider vinegar

1 tsp Dijon mustard

1 tsp sugar

1/4 tsp celery seed

1/2 tsp kosher salt

1/4 tsp black pepper

Assembly & garnish

12 count sweet slider rolls (Hawaiian rolls or similar)

24 count dill pickle slices

2 tbs unsalted butter (melted, for toasting)

1/2 cup extra barbecue sauce (optional)

Method

Pulled pork

Prepare pork

Pat the pork shoulder dry with paper towels. Trim any excessive loose fat but leave a thin layer for flavor.

Rub

In a small bowl, combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and ground cumin. Rub the mixture evenly over the entire pork shoulder. Spread the yellow mustard over the pork to help the dry rub adhere.

Slow cook (oven or slow cooker)

Option A - Slow cooker: Place the rubbed pork in a 6- to 7-quart slow cooker. Pour apple cider vinegar and chicken broth (or water) around the pork (not directly over the rub). Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until pork is fork-tender and easily shreds. Option B - Oven: Preheat oven to 300°F (150°C). Place pork in a roasting pan or Dutch oven with apple cider vinegar and chicken broth. Cover tightly with a lid or foil and roast 3.5–4.5 hours, until fork-tender. Check liquid occasionally and add a few tablespoons if it looks dry.

Rest and shred

Remove pork to a cutting board and let rest 10–15 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large chunks of fat or bone.

Finish with sauce

Transfer shredded pork to a large bowl or back into the slow cooker. Pour the barbecue sauce over the meat and gently stir to combine. If the mixture seems dry, add 2–4 tablespoons of the cooking liquid or more barbecue sauce. Keep warm until assembly (set slow cooker to warm or transfer to low oven).

Coleslaw

Combine the thinly sliced green cabbage, red cabbage and grated carrot in a large bowl.

In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, kosher salt and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning with additional salt, pepper or a dash of vinegar if needed. Chill in refrigerator for at least 30 minutes to let flavors meld. Give it a toss again before serving.

Assembly & serving

Preheat oven to 350°F (175°C). Line a baking sheet with parchment or foil.

Split the sweet slider rolls horizontally. Brush cut sides lightly with melted butter. Place rolls, cut-side up, on the baking sheet and toast in the oven 5–7 minutes until lightly golden.

Spoon about 2 to 3 tablespoons of pulled pork onto the bottom half of each roll (adjust so pork is distributed evenly across 12 sliders). If desired, drizzle a little extra barbecue sauce over the pork.

Top the pork with 1 to 2 tablespoons of coleslaw and 2 pickle slices per slider. Place the top half of the roll in place.

Serve warm. Provide extra barbecue sauce and napkins. Leftover pork keeps refrigerated up to 3–4 days; reheat gently with a splash of cooking liquid or additional sauce.