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

CookingWithCarolyn's picture

Feb. 04, 2013

Ingredients

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

Directions

GETTING READY

1. Preheat oven to 300 degrees.

MAKING

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.

SERVING

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

NOTE

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

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 300 Minutes
Ready In: 300 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 905Calories from Fat 317

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 892 mg37.17%

Total Carbohydrates 113 g37.7%

Dietary Fiber 5 g20%

Sugars 59 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet