Pulled Pork Sliders

Jump to Recipe

Bring these tasty Pulled Pork Sliders to your next tailgate or get-together. They’re perfect for any fun occasion.  

To start, heat a pan with medium-high heat. Next, you’ll make the barbecue sauce. Whisk together ketchup, water, steak seasoning, vinegar, brown sugar, pepper, onion powder, garlic powder, mustard, lemon juice and Worcestershire in a bowl. This sauce is tangy and sweet and perfectly complements the pulled pork.  

The barbeque sauce is going to simmer for about 15 minutes. When it’s done, set aside for later. 

Then, prepare the pork. Make sure to adjust your slow cooker on low. Next, add pork, and cover with 1 cup of the barbecue sauce. Cook the pork for 8 hours or until the meat is tender. Slow cooking the pork softens the mark, allowing the fat to melt and give the dish tenderness and flavor. 

Time to make the slaw. In a large mixing bowl, add green and red cabbage, carrot, onion, lime zest, lime juice, olive oil, salt and pepper and toss it all together. The greens and vegetables add a refreshing and zesty crunch to the sliders. 

To serve, open the brioche rolls and fill them with the delicious pork and slaw. 

This Pulled Pork Sliders recipe will be the envy of the party and your guests will come back for seconds. 

 

Directions:

1. In a medium pan over medium-high heat, combine ketchup, water, steak seasoning, vinegar, brown sugar, pepper, onion powder, garlic powder, mustard, lemon juice and Worcestershire. Whisk until combined. Simmer barbeque sauce for 15 minutes. Set aside.
2. Turn slow cooker on low. Add pork, cover with 1 cup of sauce. Cook on low for 8 hours or until tender. Drain pork and shred. Add remaining barbeque sauce and toss. Reserve.
3. In a large mixing bowl, add green and red cabbage, carrot, onion, lime zest, lime juice, olive oil, salt and pepper to taste. Toss to combine. Reserve.
4. Open brioche rolls and fill with desired amount of pork and slaw.

TIP: For a crunchier bite, toast the rolls. Double up on the barbeque sauce for another use. It freezes great!

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen