BBQ Sliders + Slaw

BBQ Sliders + Slaw

These BBQ sliders are dripping with tender, seasoned, Coca-Cola® marinated pork and creamy, crunchy slaw. You can't go wrong serving these at your next home-gating gathering!

8

Servings

4 hour, 20 mins

Total cook time

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BBQ Sliders

  • 1/4 cup packed Signature SELECT™ Brown Sugar
  • 2 tablespoons paprika
  • 2 tablespoons Signature SELECT™ Dried Minced Onion
  • 1 1/2 teaspoons Signature SELECT™ Chili Powder
  • 1 1/2 teaspoons Signature SELECT™ Plain Salt
  • 1/2 teaspoon Signature SELECT™ Garlic Powder
  • 1/2 teaspoon allspice (optional)
  • 4 pounds bone-in pork shoulder roast
  • 2 cups Coca-Cola®
  • 3/4 cup Signature SELECT™ Apple Cider Vinegar
  • 1/2 cup sliced green onions
  • 24 Signature SELECT™ Dinner Rolls, sliced in half
  • 24 Hawaiian Rolls, split in half
  • 3 cups slaw

Green Cabbage Slaw

  • 1 cup distilled white vinegar
  • 1 tablespoon kosher salt, plus more if needed
  • 2 teaspoons sugar
  • 3/4 teaspoon celery salt
  • 1/2 teaspoon Signature SELECT™ Ground Black Pepper
  • 1/2 head green cabbage, cored and very thinly sliced
  • 1/4 cup Signature SELECT™ Extra Virgin Olive Oil

Cooking Instructions

Step 1 :: BBQ Sliders

In a small bowl mix the paprika, minced onion, chili powder, salt, garlic powder, and allspice. Rub spice mixture over pork and pan-sear in a deep skillet that has a cover to brown and fortify flavors. De-glaze with the vinegar, then add the Coca-Cola and brown sugar, mix to dissolve, turn down heat to low and cover. Place in the oven at 300 degrees and cook for 3-4 hours until the meat is tender or add the mixture to a slow cooker and cook for 12 hours on low, covered.

Step 2

Remove the pork and place on a cutting board, pull into shreds. Return to the pot or slow cooker to keep warm. Place about 1/4 cup of the pork mixture onto each bun bottom. Add a sprinkle of hot sauce, if desired. Top with slaw and top of the roll and serve.

Step 3

Strain the liquid and return to the stove, reduce the volume to 50% and add back to the pork so it stay moist.

Step 4 :: Green Cabbage Slaw:

Whisk together the vinegar, salt, sugar, celery salt, pepper, and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage in the dressing until completely coated. Cover the bowl with plastic wrap and refrigerate for up to 1 hour.

Step 5

Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary and toss to coat.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe