N. Pulled Pork Sliders from Buffalo Exchange feature tender, slow-cooked pulled pork piled high on soft mini buns, topped with tangy coleslaw and a hint of smoky barbecue sauce, delivering a mouthwatering blend of savory and tangy flavors with a satisfying, juicy texture.
Equipments
- Slow cooker or Dutch oven
- Mixing bowls
- Cutting board
- Chef’s knife
- Baking sheet (for toasting buns, optional)
- Tongs
- Forks (for shredding pork)
- Whisk (for coleslaw dressing)
- Measuring cups
- Measuring spoons
- Serving platter
Ingredients
- 3 lb (1.4kg) pork shoulder (boneless or bone-in)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 12 mini slider buns
- For coleslaw:
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon celery seed
- Salt (to taste)
- Black pepper (to taste)
When preparing the pulled pork, choose a pork shoulder weighing around 3 pounds for optimal tenderness and flavor. Use smoked paprika, garlic powder, onion powder, and brown sugar to create a rich dry rub that enhances the meat's savory profile. Apple cider vinegar and chicken broth are key for keeping the pork moist during slow cooking while adding subtle acidity. Ensure the coleslaw has a balanced mix of shredded green and purple cabbage with carrots, dressed in a tangy blend of mayonnaise, Dijon mustard, and honey for the perfect texture contrast. Your Buffalo Exchange copycat N. Pulled Pork Sliders will deliver authentic smoky, tangy, and juicy flavors reminiscent of the original dish.
Instructions
- Instructions:
- Combine smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, chili powder, and cayenne pepper in a small bowl.
- Rub the spice mixture evenly over the pork shoulder.
- Place the pork shoulder in the slow cooker or Dutch oven.
- Pour barbecue sauce, apple cider vinegar, and chicken broth over the pork.
- Cover and cook on low for 8-10 hours (slow cooker) or at 300°F (150°C) in the oven for 3-4 hours, until pork is very tender.
- While pork cooks, prepare the coleslaw: combine green cabbage, purple cabbage, and carrots in a large mixing bowl.
- In a separate bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and black pepper until smooth.
- Pour dressing over cabbage mixture and toss to coat. Refrigerate until ready to use.
- Remove cooked pork and shred using forks, discarding excess fat and bone if necessary.
- Return shredded pork to cooking juices; stir to combine and keep warm.
- Optional: Lightly toast slider buns on a baking sheet.
- Pile pulled pork onto bottom halves of slider buns.
- Top pork with a generous spoonful of coleslaw.
- Place top bun over coleslaw.
- Arrange finished sliders on a serving platter and serve immediately.
Substitution
N. Pulled Pork Sliders from Buffalo Exchange offer a flavorful combination of tender pulled pork, tangy coleslaw, and smoky barbecue sauce on soft mini buns. If you don't have a slow cooker, a Dutch oven can be used to achieve similar slow-cooked tenderness by cooking the pork at a low temperature for several hours. When making coleslaw, you can substitute mayonnaise with Greek yogurt or sour cream for a lighter, tangier dressing. For a spicier slider, adjust the cayenne pepper to your taste or add hot sauce directly to the barbecue sauce. Toasting the slider buns is optional but recommended for added texture and to prevent sogginess from the juicy pork.
Tips
Make sure to rub the spice mixture evenly over the pork shoulder to maximize flavor penetration during cooking. Use forks to shred the pork thoroughly so you get that tender, juicy texture essential for sliders. Keep the shredded pork in the cooking juices to maintain moisture and enhance taste before assembling your sliders. When preparing the coleslaw, mix the dressing well and refrigerate so flavors meld, ensuring a crisp and tangy topping for your pulled pork.
Nutritions
Pulled pork sliders provide a rich source of protein from the slow-cooked pork shoulder, which supports muscle repair and growth. The dish contains a mix of essential vitamins and minerals such as iron, zinc, and B vitamins, important for energy production and immune function. The coleslaw adds dietary fiber and antioxidants from cabbage and carrots, helping with digestion and overall health. Your meal combines savory flavors with a balance of macronutrients, making it a satisfying choice that fuels your body effectively.
Storage
To store your pulled pork sliders, place the shredded pork in an airtight container and refrigerate for up to 3-4 days to maintain juiciness and flavor. Keep coleslaw separately in a sealed container in the refrigerator for up to 2 days to preserve its crisp texture. Slider buns can be wrapped in foil or plastic wrap and stored at room temperature for 1-2 days or frozen for up to a month to maintain freshness.
Variation or Alternatives
You can switch out pork shoulder for boneless chicken thighs to create a lighter version of these sliders while keeping them juicy and tender. Swap smoked paprika with chipotle powder for a deeper, smoky heat that complements the barbecue sauce. For a twist on the coleslaw, use Greek yogurt instead of mayonnaise to add a tangy creaminess with fewer calories. Toasting your mini buns on the baking sheet enhances texture and adds a slight crunch, balancing your slider's soft, tender filling perfectly.
Allergies
Your Pulled Pork Sliders contain common allergens such as mayonnaise, which typically includes eggs, and the mini slider buns, which are made from wheat and contain gluten. The barbecue sauce and seasonings may also contain soy or other additives that can trigger allergic reactions in sensitive individuals. Always check the ingredient labels carefully if you have allergies to eggs, gluten, or any spices used in the preparation.
Why this recipe?
The N. Pulled Pork Sliders from Buffalo Exchange restaurant captivate diners with their tender, slow-cooked pork infused with a rich blend of spices and a tangy barbecue sauce that delivers a perfect balance of smoky and sweet flavors. Each slider is topped with crisp coleslaw, adding a refreshing crunch that complements the juicy meat, creating a satisfying texture contrast. This popular menu item showcases high-quality ingredients and expert preparation, making it a standout choice for barbecue enthusiasts. You can recreate this mouthwatering dish at home, enjoying the authentic taste and the rewarding experience of crafting a Buffalo Exchange favorite yourself.