From our kitchen
Backyard Pulled Pork Sliders
Slow-cook pork shoulder until tender, stir in Freddie Lee's sauce, and serve on slider buns with a quick slaw.
- Prep
- 20 minutes
- Cook
- 4 1/2 to 6 hours, or until tender
- Serves
- 12 sliders
- Which jar
- Mild, 18 oz or gallon
Ingredients
- 3 pounds pork shoulder
- 1 1/4 cups Freddie Lee's Gourmet Sauce, divided
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 1 cup chicken broth or apple juice
- 12 slider buns
- 3 cups shredded coleslaw mix
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Optional pickle slices
Method
- In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt.
- Rub the seasoning blend all over the pork shoulder.
- Place the pork shoulder into a slow cooker or roasting pan.
- Pour in the chicken broth or apple juice around the pork.
- Cover and cook on low for 4 1/2 to 6 hours in a slow cooker, or roast covered in the oven at 300°F until tender.
- Check that the pork is fork-tender and reaches at least 145°F on a food thermometer, then rest for at least 3 minutes. Pork shoulder usually needs a higher temperature to shred easily. If it is still firm, keep cooking before transferring it to a large tray or bowl.
- Shred the pork using two forks.
- Mix in about 1 cup of Freddie Lee's Gourmet Sauce while the pork is still warm.
- In another bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, and honey. Toss until coated.
- Lightly toast the slider buns if desired.
- Add pulled pork to each bun, top with slaw, and drizzle a little extra Freddie Lee's sauce on top.
- Add pickles if desired and serve warm.
Ready to cook
Choose a sauce for this recipe
Mild adds a gentle hint of heat. Spicy brings more heat. Either label works in this recipe.
- Gluten free
- Vegan friendly
- No high-fructose corn syrup
- Made in St. Louis since 1986