Lunch: BBQ Pork Sliders

Recipe by Judy Kim These babies give burgers a run for their money.

Ingredients

3 garlic cloves, chopped
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. ground cumin
kosher salt
1 1/2 lb. boneless pork shoulder
1/2 head green cabbage, finely shredded
2 kirby cucumbers, thinly sliced
1 carrot, finely shredded
1/2 c. mayonnaise
2 tbsp. white vinegar
1/2 tsp. celery seed
1 tbsp. sugar
2 tbsp. chopped dill
barbecue sauce
12 potato slider rolls

Instructions

Preheat grill on medium-high. In the bowl of a food processor add garlic, onion powder, paprika, ground cumin, and 2 tablespoons salt. Pulse until garlic is well blended and smooth. Place pork shoulder on a rimmed sheet pan and massage rub all over.
Place pork on grill and cook until internal temperature is 185 to 195 degrees F, rotating to char all sides; 20 to 25 minutes. Transfer to a clean plate and cover with foil; let meat rest for 10 minutes.
Meanwhile, in a large mixing bowl toss together cabbage, cucumbers, carrots, mayonnaise, vinegar, celery seed, sugar, and dill. Keep in fridge until ready to serve.
Slice pork thinly against the grain. Fill slider rolls with pork slices, topped with cole slaw and barbecue sauce.

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