Pulled Pork Sliders
Slow cooked pork shoulder on Gluten Free Rolls Everything, with a sharp slaw that cuts the sauce. The only gluten free item in the line, so this one is for a specific guest at your table.
- Prep
- 20 min
- Cook
- 480 min
- Total
- 500 min
- Serves
- 8
Ingredients
About 16 sliders from a 4 lb shoulder.
- ThinSlim 8 ThinSlim Foods Gluten Free Rolls Everything, split
- 4 lb boneless pork shoulder, cut into 4 large pieces
- 1 tbsp kosher salt
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 cup chicken stock
- 2 tbsp apple cider vinegar
- 1 1/2 cups barbecue sauce, plus more to serve
- 3 cups shredded green cabbage
- 1 medium carrot, grated
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar, for the slaw
- 2 tbsp butter, softened
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Made with ThinSlim. Figures are the product label, not the finished dish.
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- Sandwich Rolls $9.49
Method
- Mix the salt, paprika, garlic powder, onion powder and pepper and rub it over every surface of the pork.
- Put the pork in a slow cooker with the stock and 2 tbsp vinegar. Cook on low 8 hours, until a fork twists in the meat with no resistance.
- Lift the pork out and let it cool 15 minutes, then pull it apart with two forks and discard any large fat seams.
- Skim the fat off the cooking liquid, then return 1/2 cup of the liquid to the meat along with the barbecue sauce. Toss to coat.
- Toss the cabbage and carrot with the mayonnaise, 1 tbsp vinegar and a pinch of salt. Make this no more than an hour ahead or it goes limp.
- Butter the cut faces of the rolls and toast them cut side down in a dry skillet over medium heat, 2 minutes, until golden and firm.
- Pile pork on each bottom half, top with slaw, close and serve with extra sauce on the side.
Tips
Toast the cut faces. These rolls are soft and a wet filling goes through an untoasted roll fast. Two minutes in a dry skillet gives you a sealed surface that holds up to sauced pork.
Sauce the meat, not the roll. Adding sauce to the bread is how sliders fall apart before they reach the plate.
Drain the slaw in a sieve for a minute before it goes on. Cabbage releases water as it sits, and that water ends up in the bread.
The pork keeps four days in the fridge and freezes well for three months. Warm it with a splash of the cooking liquid rather than more sauce, which gets sweeter every time you reheat it.
Sauce the meat, not the roll. Adding sauce to the bread is how sliders fall apart before they reach the plate.
Drain the slaw in a sieve for a minute before it goes on. Cabbage releases water as it sits, and that water ends up in the bread.
The pork keeps four days in the fridge and freezes well for three months. Warm it with a splash of the cooking liquid rather than more sauce, which gets sweeter every time you reheat it.