Tuesday, February 5

BBQ Pulled Pork Sliders

Bite-size pulled pork sandwiches with melted cheese & refreshing broccoli slaw


BBQ Pulled Pork Sliders with Broccoli Slaw


As I mentioned earlier, I made quite a generous amount of carnitas last week and ate the leftovers for days. Although the original dish is Mexican, its basic flavor profile (from only seasoning it with salt while cooking) lends itself to all types of reincarnations. Here, I tossed it with a good store-bought BBQ sauce for a quick and easy take on pulled pork sliders. The pork is topped with caramelized onions, a little cheddar cheese, and a light broccoli slaw and served on small slider buns – although you could make full-size sandwiches if you prefer. It’s a great quick weeknight meal or picnic lunch that makes the most out of leftovers.

BBQ Pulled Pork Sliders with Broccoli Slaw:
  • Heat 1 tbsp. olive oil in a small skillet and add in 1/2 thinly sliced onion.
  • Cook onions on low heat for 15 minutes, or until soft and caramelized. Set aside.
  • Whisk together 2 tbsp. apple cider vinegar, 2 tbsp. Greek yogurt, 1 tsp. Dijon mustard, and 1 tbsp. olive oil. Season with salt and pepper.
  • Toss yogurt dressing with 1 bag of broccoli slaw mix* and set aside.
  • Meanwhile, combine 2 c. warm roasted, shredded pork** and 1/3 c. barbecue sauce.***
  • Heat your broiler to high and arrange 6 slider buns on a baking sheet.
  • Toast buns under the broiler for 2-3 minutes, or until golden, then remove top buns and set aside.
  • Divide pork onto the bottom buns and top with some of the caramelized onions and a small slice of cheddar cheese.
  • Place sliders under the broiler for another 2 minutes, or until the cheese is melted.
  • Remove sliders from  the broiler and top with some of the slaw and the top bun.
  • Serve warm.

Serves two-three (main course)
*Or any type of coleslaw mix you like best. You will have leftover slaw for snacking.
**I used leftovers from this recipe.
***I find store-bought BBQ sauce to be a little on the sweet side. I like to doctor it up with a little hot sauce and or vinegar.