BBQ Pulled Pork Sliders | Kitchen Daddy

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar + spices

Homemade BBQ sauce can reduce sugar and preservatives.

slider buns

🥗Healthier: whole grain buns

💰Cheaper: regular hamburger buns

Whole grain buns provide more fiber.

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Chicken thighs are a leaner alternative.

colseslaw

🥗Healthier: shredded cabbage

💰Cheaper: cabbage + carrots

Simple cabbage and carrots can mimic coleslaw.

Welcome to Kitchen Daddy, we're making BBQ pulled pork sliders.

Grab a 5 1/2 pound pork butt (pork shoulder) for the recipe.

Season the pork with salt, black pepper, and granulated garlic, sprinkling it all over.

Prepare the smoker with almond wood and apple wood for flavor, aiming for a temperature of 200 to 225°F.

Place the seasoned pork in the smoker and cook for about 8 hours.

After 4 hours, check the pork; it should look beautiful and juicy.

Wrap the pork in foil and continue cooking for another 2 to 4 hours.

After about 6 to 7 hours, remove the pork from the smoker and let it cool slightly before shredding.

Shred the pork using forks; it should shred easily and be very tender.

For the ranch slaw, finely chop half a bunch of dill, chives, and flat-leaf parsley, and crush one clove of garlic.

Mix the chopped herbs and garlic with 1 tablespoon of flaked onions, 1 teaspoon of Dijon mustard, 4 tablespoons of sour cream, 5 tablespoons of mayonnaise, salt, pepper, and a good glug of red wine vinegar (preferably white wine vinegar).

Chop red and white cabbage and mix it into the ranch dressing, then refrigerate the slaw.

In a frying pan over medium-high heat, add a knob of butter and the shredded barbecue pork, heating for 3 to 5 minutes to caramelize.

Drizzle shop-bought barbecue sauce over the heated pork, mixing it in gently without cooking further.

Assemble the sliders using Hawaiian Kings buns, placing the pulled pork on the bottom half and topping with ranch slaw.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens