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Pulled Pork Sliders and Sweet Corn Slaw

We've been spending a lot of time by the BBQ lately as springtime allows it. This recipe is not one that needs to be fussed over. You can adjust the time and temp to suit your schedule and then set it and forget it. It is prepared one-pot style in a Dutch oven and can take as little as 1.5 hours or as long as 4. The pork is sweet and juicy and the corn slaw cuts right through the richness and refreshes each bite with a nice snap.
1. Place Dutch oven on grill over high heat and sear the chunks of pork in oil on at least two sides until browned.

2. Add all veggies, spices, and apple cider (enough to come half way over largest piece of meat) cover and let cook over low heat for 3 hours, adding liquid if it dries out.

3. Turn off heat and let sit for maximum 1 hour.

4. Prepare the slaw by mixing all ingredients in a bowl, top sliders and serve alongside.
for Pulled Pork:
2 Lbs pork butt, cut into large chunks
3 C apple cider
1 yellow onion, sliced
2 bell peppers (red, orange or yellow), sliced
4 garlic cloves
2 jalapeños, sliced
2 T cumin
2 T chili powder
2 T salt
1 T black pepper
3 T canola oil
for Sweet Corn Slaw:
4 ears fresh corn, sliced off cob
10 baby bell peppers
1/4 C flat leaf parsley
2 T mayonaise
1 T apple cider vinegar
1 T fresh lime juice
1 t black pepper
1/2 t sugar
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