This pulled pork slider recipe is a sure way to avoid any 4th of July grilling disasters without skimping on the holiday’s burger tradition. Not only are they perfect for both small and large gatherings since they can adapt to any appetite, but they are also simple to prepare. Do not underestimate their ability to deliver on flavor; the smoky undertones of the pork coupled with the kick of the Carolina barbecue sauce creates a sweet and savory balance. The tanginess and crunch of the coleslaw brings about a harmony between the delicate quality of the roll and sharpness of the cheddar. The combination of flavors and textures produces a slider that is proven to be better than your average finger food. Try this recipe out for yourself and discover how this bite-sized treat packs so much flavor.
Pulled Pork Sliders
Ingredients:
3.5 pounds pork shoulder
Sea salt and pepper, to taste
2 tablespoons smoked paprika
1 tablespoon garlic powder
2 teaspoon onion powder
2 tablespoons stone ground mustard
1 ½ cup Carolina barbecue sauce
1 cup barbecue sauce
King’s Hawaiian rolls
Smoked cheddar (optional)
Coleslaw (recipe follows)
Directions:
Season the pork shoulder with salt and pepper to taste. Sprinkle half the smoked paprika, garlic powder, and onion powder over the pork shoulder and rub in the seasoning making sure that the meat is completely coated. Repeat on the opposite side using the remaining spices.
Place the seasoned pork shoulder in a slow cooker. Add the stone ground mustard and Carolina bbq sauce in a small mixing bowl and stir until the ingredients are combined. Pour the mixture over the pork shoulder and cook on low for 8 hours.
Using a fork pull the pork apart and trim any fat. Add the remaining barbecue sauce to the pulled pork and stir until combined.
To assemble, place the coleslaw then pulled pork on the roll. Top off the slider with a slice of smoked cheddar (optional).
Crisp Apple Coleslaw
Ingredients:
1 cup shredded carrots
1 cup shredded cabbage
1 granny smith apple, cored and julienned
Half small lemon
¼ cup Greek yogurt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
Sea salt and pepper, to taste
Directions:
In a large bowl, mix the julienned apple slices and juice of half a lemon. Add the shredded carrots and cabbage, celery salt, mustard powder, and Greek yogurt and combine.
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