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Super Bowl Recipe: BBQ Pulled Pork Sliders With Creamy Cole Slaw

For the bbq pulled pork sliders
  Pork shoulder 4 Pound
  Seasoning 1 1⁄2 Tablespoon (Grand Diamond All Purpose Seasoning)
  Chile powder 2 Teaspoon
  Onion powder 2 Teaspoon (Granulated)
  Mustard powder 2 Teaspoon, ground
  Garlic powder 1 1⁄2 Teaspoon (Granulated)
  Kosher salt 1⁄2 Teaspoon
  Olive oil/Vegetable oil 2 Tablespoon
  Low sodium chicken stock 1 Cup (16 tbs)
  Root beer/Coke 3 Cup (48 tbs)
  Hickory smoke 1⁄2 Teaspoon
  Buns 24
For the cole slaw
  Savoy cabbage 454 Gram, slice
  Red cabbage 454 Gram, slice
  Green bell pepper 1 Medium, dice
  Carrot 1 Large, shredded
  Red onion slice 1⁄2 Cup (8 tbs)
  Fresh parsley 1⁄3 Cup (5.33 tbs), chopped finely
For the cole slaw dressing
  Mayonnaise 3⁄4 Cup (12 tbs)
  Dijon mustard 1⁄3 Cup (5.33 tbs)
  Apple cider vinegar 1 1⁄2 Tablespoon
  Balsamic vinegar 1 1⁄2 Tablespoon
  White balsamic vinegar 2 1⁄2 Tablespoon
  Light sour cream 2 Tablespoon
  Granulated sugar 1 Tablespoon
  Seasoning 1 Teaspoon (Grand Diamond All Purpose Seasoning)
  Sweet paprika 1⁄4 Teaspoon
  Kosher salt To Taste
  Black pepper To Taste

1. Preheat oven to 300 degrees.

2. In a small bowl combine grand diamond all-purpose seasoning, Chile powder, granulated onion, ground mustard powder, granulated garlic and kosher salt, mix well. Rub the seasoning all over the meat.
3. In a large dutch oven pot over medium-high heat, add the olive oil and once the oil is hot, place the pork into the pot and sear the meat on each side for 5-7 minutes or until browned.
4. Once done add the chicken stock, root beer and liquid smoke. Stir. Turn off the heat; cover the dutch oven with a lid. Braise in the preheated oven for 5 hours.
5. Once pork is done, pull the pork apart with the help of 2 forks or your hands.
6. Pour the juice from the pot and add some bbq sauce over the pulled pork and gently toss to combine.
7. Slice the savoy cabbage, red cabbage, and red onion, keep it in separate bowls.
8. Dice the green bell pepper and shred the carrots, keep it aside.
9. Chop the parsley and keep it in a small bowl.
10. In a medium bowl prepare the cole slaw dressing by combining mayonnaise, Dijon mustard, apple cider vinegar, balsamic vinegar, white balsamic vinegar, light sour cream, granulated sugar, grand diamond seasoning, sweet paprika, kosher salt and finally the black pepper. Whisk all the ingredients well.
11. In a large salad bowl combine the cabbage, green bell pepper, onion, carrots and parsley.
12. Pour the dressing over the slaw and toss to combine until all of the slaw is completely coated. Chill for at least 4 hours.

13. Put the desired amount of pork on each bun, top with some cole slaw, and serve.

Make the cole slaw one day in advance so the flavors have a chance to meld together.

Things You Will Need
Dutch oven pot

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Pork Butt
High Fiber, High Protein
Preparation Time: 
180 Minutes
Cook Time: 
300 Minutes
Ready In: 
480 Minutes

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