Root Beer Pulled Pork Sliders with Jalapeño Slaw
User Reviews
5
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Prep Time
8 hrs 30 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
6 people
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Course
Main Course
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Cuisine
American
Root Beer Pulled Pork Sliders with Jalapeño Slaw
Description
This recipe starts with a 4-pound pork shoulder seasoned and seared to develop a deep golden crust. It then cooks low and slow with root beer liquid that imparts a subtle sweetness and tenderizes the meat over 8 to 10 hours. Once shredded, the pork is blended with a homemade root beer-based barbecue sauce, adding layers of tangy, smoky, and sweet flavors balanced by honey, garlic, vinegar, mustard, and spices.
The creamy jalapeño slaw is a mix of thinly sliced green cabbage, red onion, apple matchsticks, jalapeño with seeds removed for mild heat, and fresh cilantro, dressed with mayonnaise, Greek yogurt, sugar, and vinegar. This slaw contrasts the rich pork with a refreshing crunch and bright flavors.
The finished dish is assembled on slider buns, which are sliced horizontally but kept attached, layered with the pulled pork and jalapeño slaw, making bite-sized sandwiches suitable for parties or casual dining. Heating the pork with the lid off concentrates the sauce consistency before serving.
Ingredients
root beer pulled pork
- 4 pounds pork shoulder roast
- salt kosher salt
- black pepper kosher salt
- 1 tablespoon canola oil or vegetable oil
- ⅓ cup root beer
- 1 slider buns such as brioche buns or hawaiian rolls, 12-count loaf
root beer BBQ sauce
- ¾ cup ketchup
- ⅔ cup root beer
- ½ cup honey
- 3 garlic minced, cloves
- 2 tablespoon apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper freshly ground
creamy jalapeño slaw
- 1 green cabbage thinly sliced, small
- 1 red onion thinly sliced
- 1 apple sliced into matchsticks
- 2 jalapeno pepper thinly sliced and seeds removed
- 1/3 cup cilantro chopped
- ⅔ cup mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 2 teaspoons mustard powder dry
- 1 teaspoon celery salt
- salt kosher salt
- black pepper kosher salt
Instructions
root beer pulled pork
- I find the flavor is best when the pork is seared first. My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast all over with salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the root beer.
- Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed. Stir in ⅓ cup of the root beer BBQ sauce.
- To serve, slice the slab of slider rolls in half horizontally, keeping them attached as much as you can. Place the bottom of the rolls on a baking sheet. Top with the pulled pork. Drizzle with some of the BBQ sauce. Top with the jalapeno slaw. Top with the top of the buns. Serve immediately.
- You can also serve this individual brioche or kaiser rolls.
root beer BBQ sauce
- Place all ingredients in a saucepan and whisk together until combined. Heat oven medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more.
creamy jalapeño slaw
- Place the cabbage, red onion, apples and jalapeños in a large bowl. Toss in the cilantro. In a small bowl, whisk together the mayo, yogurt, sugar, vinegar, mustard powder, celery salt and a pinch of salt and pepper.
- Pour the wet ingredients over the cabbage and toss well. I like to let this sit for 15 minutes before serving on top of the sandwiches! You can also make it an hour or so ahead of time and let it chill in the fridge. Leftovers are delicious, but get slightly less crisp when kept overnight.
User Reviews
Overall Rating
5
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