Pulled Pork Sliders

Pulled Pork Sliders

Pulled Pork Sliders is rated 5.0 out of 5 by 7.
  • y_2017, m_5, d_25, h_2
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_7
  • loc_en_US, sid_recipe.pulled-pork-sliders, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 73ms
  • REVIEWS, PRODUCT
Prep Time: 25 minutes
Cook Time: 200 minutes
Servings: 12

We transform the classic pulled pork sandwich into a small-size version that's perfect for serving at parties. You can braise the pork in the oven or in a slow cooker.

Ingredients:

  • 1 Tbs. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper
  • 1 Tbs. paprika
  • 1 tsp. mustard powder
  • 3 1/2 lb. boneless pork shoulder
  • 1 Tbs. vegetable oil
  • 1 large yellow onion, halved and sliced 1/4 inch thick
  • 4 garlic cloves, peeled and lightly smashed
  • 1/4 cup tomato paste
  • 3/4 cup cider vinegar
  • 2 cups chicken broth

For the coleslaw:

  • 1 head green cabbage, cored, quartered and thinly sliced
  • 1 1/2 Tbs. kosher salt, plus more, to taste
  • 1/2 cup mayonnaise
  • 1 1/2 Tbs. granulated sugar
  • 1 Tbs. fresh lemon juice
  • 1 tsp. celery seed
  • 2 Tbs. cider vinegar
  • Freshly ground black pepper, to taste
  • 2 carrots, peeled and julienned

  • 3 tsp. Worcestershire sauce
  • 1/2 cup ketchup
  • 1/4 cup firmly packed light brown sugar
  • 36 Parker House rolls, halved

Directions:

In a small bowl, combine the salt, black pepper, cayenne, paprika and mustard powder. Rub the mixture evenly over the pork and let stand at room temperature for 1 hour.

Oven method: Preheat an oven to 300°F. In a 6-quart Dutch oven over medium-high heat, warm the oil until almost smoking. Add the pork and brown on all sides, 5 to 6 minutes total. Transfer to a platter. Add the onion, garlic and tomato paste to the pan and cook, stirring constantly, for 1 minute. Add 1/2 cup of the vinegar and the broth and bring to a simmer, stirring occasionally. Add the pork, cover and transfer to the oven. Cook, turning the pork every hour, until it is tender and a fork inserted into the meat yields little resistance, about 3 hours total.

Slow-cooker method: In the stovetop-safe insert of a slow cooker over medium-high heat, warm the oil until almost smoking. Add the pork and brown on all sides, 5 to 6 minutes total. Transfer to a platter. Add the onion, garlic and tomato paste to the insert and cook, stirring constantly, for 1 minute. Add 1/2 cup of the vinegar and the broth and bring to a simmer, stirring occasionally. Add the pork and transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions until the pork is fork-tender, about 4 hours.

Meanwhile, make the coleslaw: Put the cabbage in a large bowl, sprinkle with the 1 1/2 Tbs. salt and toss well. Transfer to a colander and let drain for 30 minutes. In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed and vinegar, and season with salt and black pepper. Add the drained cabbage and carrots and toss to coat evenly with the dressing. Cover and refrigerate for 2 to 3 hours before serving.

Transfer the pork to a large platter or baking sheet and cover loosely with aluminum foil. Skim the fat off the cooking liquid. Set the braiser or insert over medium-high heat, bring the liquid to a simmer and cook until reduced to 1 3/4 cups, 8 to 10 minutes. Whisk in the remaining 1/4 cup vinegar, the Worcestershire sauce, ketchup and brown sugar and simmer until the sugar dissolves.

Shred the meat, discarding any fat, and transfer to a large bowl. Stir in the sauce. Place 2 Tbs. pork and 1 Tbs. coleslaw on the bottom of each roll, then cover with the tops of the rolls. Serve immediately. Serves 12.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from 4th of July Hit! I have served these pulled pork sliders to my family for 2 summers on the 4th of July! Will be a hit again this year. Easy to make in advance and is even better the next day! Enjoy
Date published: 2015-05-06
Rated 5 out of 5 by from Excellent for parties! I have served this pork recipe two years in a row for a very large group (75-100). I tripled the pork and doubled the coleslaw. I served them on Hawaiian sweet rolls. The sandwiches were a hit! I also agree the coleslaw was way too salty. I would probably use only 1-2 tsp. next time.
Date published: 2014-10-22
Rated 5 out of 5 by from Perfect Potluck Dish Wow! I made this for an evening little league game potluck and it received rave reviews. There was quite a bit left so I froze the leftovers. The flavor was even better the second time around. Even my pickiest little eaters loved these. Very easy to make. I used a slow cooker.
Date published: 2013-12-04
Rated 5 out of 5 by from Absolutely Delicious! This meal was fast, easy and a huge hit! I had family visiting and had a busy work schedule. Prepared this in the morning and cooked on low all day. When i got home all I had to prepare was the sauce, which took no time at all. I bought my cole slaw at Wegmans instead of making. I will definitely make this again!
Date published: 2013-05-17
Rated 5 out of 5 by from Great for busy weekend! Just made this for weekend guests. When we walked in the door after a busy afternoon, the aroma was incredible! My husband is from NC and won't eat just any BBQ! I served them on slider sized potato rolls. Everyone thought they were amazing. Very tasty and simple to prepare. My only recommendation is for the cole slaw. The cabbage really absorbed the salt and the flavor was overpowering. I would either omit the salt altogether, or just use 1 teaspoon or less. I had to rinse the cabbage numerous times, spin it and then redress before serving. I would definitely serve these again and again. What a great supper this would be after a day at the beach!
Date published: 2013-04-22
Rated 5 out of 5 by from New Family Favorite It tasted exactly the way I hoped it would, savory and tangy! Beginner cooks will be amazed how easy this was to prepare and your guests/family will love them! I only made half of what the recipe called for the slaw. Half the family preferred eating the slaw on the side as opposed to in the slider.
Date published: 2013-04-22
Rated 5 out of 5 by from Great "From Scratch" Recipe Made this for Sunday dinner, and it was a hit! Really nice flavor that is a nice departure from the typical bottle bbq sauce, recipes. Easily doubled the recipe.
Date published: 2012-08-27
  • y_2017, m_5, d_25, h_2
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_7
  • loc_en_US, sid_recipe.pulled-pork-sliders, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 74ms
  • REVIEWS, PRODUCT