pulled pork sliders with coleslaw

planned a baby shower last weekend for a good friend and struggled to decide on a menu. the scene–2PM party, 90 degrees outside (115 in the kitchen), lots of people. i decided on a slew of summer salads and sliders. it worked–and if it didn’t, everyone was kind enough to keep tight lips.

the following is the pulled pork slider with slaw–my favorite of the three (stay tuned for the others). i adapted my recipe from Tyler Florence’s recipe for BBQ pulled pork.

dry rub
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
5 pounds pork butt or shoulder

Cider Vinegar BBQ Sauce
1 1/2 cups cider vinegar
1 cup brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

At this point Tyler puts his pork in the oven. it was too hot so i did mine in the slow cooker on low for 6ish hours. basically you want to cook until its falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a pan over medium heat. Simmer gently (if you cook it hot, the sauce will burn–trust me i know :/), stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it.

While the pork is still warm, you want to pull the meat: Grab 2 forks. Using 1 to steady the meat, use the other to pull shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with the remaining sauce on the side.

Slaw Recipe
1 head red cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
1 fennel bulb, thinly sliced
2 green onions (white and green parts), chopped
1 cup greek yogurt
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

mix cabbage, carrots, red onion and green onions in a large bowl. In another bowl, stir together the yogurt, mayo, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss. Season the coleslaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

 

 

 

 

 

 

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