Pulled Pork Sliders
By KitchenAid
Images
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.
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 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.
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.