Recipe courtesy of Kardea Brown
Braised Pulled Pork Sliders with Apple Slaw
Getting reviews...
- Level: Easy
- Total: 7 hr 35 min
- Active: 50 min
- Yield: 12 servings (24 sliders)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 969
- Total Fat
- 61 g
- Saturated Fat
- 16 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 5 g
- Sugar
- 15 g
- Protein
- 44 g
- Cholesterol
- 147 mg
- Sodium
- 1097 mg
To me, this is the perfect fall recipe to celebrate apple season. The pork is slow cooked in apple cider, and the slaw has a little extra sweetness from sliced apples. It's also a great make-ahead recipe to keep in mind for tailgates and other fall get-togethers.
- Level: Easy
- Total: 7 hr 35 min
- Active: 50 min
- Yield: 12 servings (24 sliders)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 969
- Total Fat
- 61 g
- Saturated Fat
- 16 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 5 g
- Sugar
- 15 g
- Protein
- 44 g
- Cholesterol
- 147 mg
- Sodium
- 1097 mg
Ingredients
Pulled Pork:
Apple Slaw:
Miss Brown’s House Seasoning:
Directions
- Preheat the oven to 300 degrees F.
- For the pulled pork: Coat the pork shoulder with the Dijon mustard and sprinkle with the House Seasoning. Place the quartered onions in the bottom of a Dutch oven, then set the pork shoulder on top. Pour in the chicken broth and apple cider. Bring to a boil over medium-high heat. Cover, then transfer the Dutch oven to the oven and bake until the pork is tender and falls apart, about 7 hours.
- For the apple slaw: Combine the green cabbage, red cabbage, carrots, kale and apples in a large bowl. Whisk together the mayonnaise, vinegar, Dijon mustard, salt, and pepper in a small bowl. Pour the dressing over the cabbage mixture and toss to coat. Cover and refrigerate until ready to serve.
- Remove the pork from the Dutch oven, reserving the braising liquid in the pan. Bring the braising liquid to a boil, then reduce the liquid by half. Season with salt and pepper.
- Shred the pork and return it to the braising liquid, tossing to coat. Spoon the pork evenly on the bottoms of the buns. Top with the slaw and bun tops.
Miss Brown’s House Seasoning:
Yield:
5 tablespoons
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
