Pulled Pork Sliders

By by KitchenAid
Images
Pulled Pork Sliders
Serves
Makes 6 servings
Ingredients
  • 1½ tablespoons (22 mL) kosher salt
  • 1½ tablespoons (22 mL) sweet paprika
  • 1½ teaspoons (7 mL) granulated garlic
  • 1½ teaspoons (7 mL) dry mustard
  • 1½ teaspoons (7 mL) packed dark brown sugar
  • 2 pounds (900 g) boneless pork shoulder, cut into 2 pieces
  • ½ (80 g) small onion, sliced
  • ½ cup (125 mL) water
  • 10 (2.5 g) fresh thyme sprigs
  • 3 (10 g) garlic cloves, crushed
  • ½ cup plus
  • 2 tablespoons (155 mL) barbecue sauce, divided
  • 3 tablespoons (45 mL) cider vinegar
  • 2 tablespoons (30 mL) granulated sugar
  • 1 teaspoon (5 mL) kosher salt
  • ½ cup (125 mL) mayonnaise
  • 1 tablespoon (15 mL) Dijon mustard
  • 3 cups (750 mL) shredded red cabbage
  • 2 (124 g) carrots, shredded
  • 1½ teaspoons (7 mL) finely chopped chipotle peppers in adobo sauce
  • 12 brioche slider buns


Procedure
This recipe was developed for the KitchenAid® Artisan Mini Stand Mixer

Combine first five ingredients in small bowl to make dry rub. Sprinkle over pork, rubbing into meat to coat all sides. Refrigerate 1 hour to marinate.

Preheat oven to 375°F. Transfer meat to small loaf pan. Add onions, water, thyme, garlic and 2 tablespoons barbecue sauce. Cover tightly with foil. Bake 3 hours or until meat is tender and falling apart, turning meat halfway through cooking time.

Meanwhile, whisk vinegar, sugar and salt in large bowl until dissolved. Add mayonnaise and mustard; whisk until smooth. Add cabbage and carrots; toss until well coated. Refrigerate until ready to use.

Remove meat from cooking liquid and place in Bowl of KitchenAid® Artisan Mini Stand Mixer; discard cooking liquid. Add remaining ½ cup barbecue sauce and chipotle peppers to Bowl. Attach Bowl and Dough Hook to mixer. Turn to Speed 1 and stir until pork is shredded and mixed well with sauce.

Fill buns with pulled pork and coleslaw mixture.

Pulled Pork Sliders

By by KitchenAid
Serves
Makes 6 servings
Ingredients
  • 1½ tablespoons (22 mL) kosher salt
  • 1½ tablespoons (22 mL) sweet paprika
  • 1½ teaspoons (7 mL) granulated garlic
  • 1½ teaspoons (7 mL) dry mustard
  • 1½ teaspoons (7 mL) packed dark brown sugar
  • 2 pounds (900 g) boneless pork shoulder, cut into 2 pieces
  • ½ (80 g) small onion, sliced
  • ½ cup (125 mL) water
  • 10 (2.5 g) fresh thyme sprigs
  • 3 (10 g) garlic cloves, crushed
  • ½ cup plus
  • 2 tablespoons (155 mL) barbecue sauce, divided
  • 3 tablespoons (45 mL) cider vinegar
  • 2 tablespoons (30 mL) granulated sugar
  • 1 teaspoon (5 mL) kosher salt
  • ½ cup (125 mL) mayonnaise
  • 1 tablespoon (15 mL) Dijon mustard
  • 3 cups (750 mL) shredded red cabbage
  • 2 (124 g) carrots, shredded
  • 1½ teaspoons (7 mL) finely chopped chipotle peppers in adobo sauce
  • 12 brioche slider buns


Procedure
This recipe was developed for the KitchenAid® Artisan Mini Stand Mixer

Combine first five ingredients in small bowl to make dry rub. Sprinkle over pork, rubbing into meat to coat all sides. Refrigerate 1 hour to marinate.

Preheat oven to 375°F. Transfer meat to small loaf pan. Add onions, water, thyme, garlic and 2 tablespoons barbecue sauce. Cover tightly with foil. Bake 3 hours or until meat is tender and falling apart, turning meat halfway through cooking time.

Meanwhile, whisk vinegar, sugar and salt in large bowl until dissolved. Add mayonnaise and mustard; whisk until smooth. Add cabbage and carrots; toss until well coated. Refrigerate until ready to use.

Remove meat from cooking liquid and place in Bowl of KitchenAid® Artisan Mini Stand Mixer; discard cooking liquid. Add remaining ½ cup barbecue sauce and chipotle peppers to Bowl. Attach Bowl and Dough Hook to mixer. Turn to Speed 1 and stir until pork is shredded and mixed well with sauce.

Fill buns with pulled pork and coleslaw mixture.