BBQ Pulled Pork Sliders with Tangy Slaw
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Prep time: 
Cook time: 
Total time: 
Serves: Approx 10 C shredded meat
 
Ingredients
  • 1 boneless pork shoulder (around 6 pounds)
  • ¼ C dark brown sugar
  • 1 tsp cayenne pepper
  • 2 tsp cumin
  • 1 Tbsp paprika
  • 1 Tbsp chile powder
  • 1 tsp cracked pepper
  • 2 tsp kosher salt
  • 1 Tbsp olive oil
  • 3 yellow onions. quartered
  • 2 large carrots, chopped into large pieces
  • 6 cloves garlic
  • 2 C chicken stock
  • brioche buns or hawaiian rolls
  • Your favorite BBQ sauce or GTK BBQ sauce - see recipe below
For the Homemade BBQ Sauce:
  • 2 C ketchup
  • ½ C brown sugar
  • ⅓ C worcestershire sauce
  • ¼ C cider vinegar
  • 1 Tbsp hot pepper sauce (we use smokey chipotle pepper sauce) - adjust based on the amount of heat you prefer
  • 4 cloves garlic - minced
  • 2 tsp dry mustard powder
  • 1 Tbsp liquid smoke
  • ¼ C molasses
  • 1 tsp kosher salt
For the Tangy Slaw:
  • ½ head napa cabbage - thinly sliced
  • ½ head purple cabbage - thinly sliced
  • ¼ C cider vinegar
  • ¼ C oil (we used peanut oil)
  • 1 Tbsp honey
  • ¼ tsp dry mustard
  • ¼ tsp celery salt
Instructions
For the BBQ Pork:
  1. In a small bowl add brown sugar, cayenne pepper, cumin, paprika, chile powder and S&P. Mix together.
  2. Rub all over the outside of the pork. Tightly wrap pork in plastic wrap and refrigerate for at least 4 hours or preferably overnight.
  3. Preheat oven to 325 degrees. Heat olive oil in heavy pot or dutch oven on med-high heat, once heated place pork in pan and brown each side, about 2 minutes per side.
  4. Once meat is nicely browned, add in the onions, carrots and garlic to the bottom of the pan and place pork on top. Add the chicken stock to the pan, place lid over top and place in the oven.
  5. Cook for approx 5 hours, or until the meat is fork-tender and falling apart.
  6. Remove from oven and transfer meat and onions to a cutting board. Using forks, shred the meat into a large bowl.
  7. Pour desired amount of BBQ sauce over the meat and toss to cover.
For the Homemade BBQ Sauce:
  1. In a medium bowl, whisk all ingredients together
For the Tangy Slaw:
  1. In a small saucepan, bring the vinegar, oil and honey to a boil. Remove from the heat and add the celery salt and dry mustard. Whisk ingredients together and allow to cool slightly. Once cooled, pour over cabbage and onion mixture and toss to cover evenly.
  2. Refrigerate slaw until ready to serve
Assemble sliders and enjoy!
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/bbq-pulled-pork-sliders-tangy-slaw/