Pulled Pork Sliders

Pulled Pork Sliders
Staff Writer
Katch Brewery & Grille

This recipe is from Astoria's Katch Brewery & Grill, and it has you brine the pork shoulder for up to three days so that it's extra moist and tender. This sandwich wouldn't be complete without a coleslaw topping, though, and chef Chad Bowser shares his signature recipe for this, too. 

4
Servings
412
Calories Per Serving
Deliver Ingredients

Ingredients

For the brine

  • 2 gallons water
  • 2 Cups salt, plus more to taste
  • 1/2 Cup brown sugar
  • 20 cloves garlic
  • 2 bunches thyme
  • 10 bay leaves
  • 4 Cups beer
  • 1 Cup espresso beans
  • One 2-pound pork shoulder, bone-in
  • Barbecue sauce, as needed
  • Black pepper, to taste

For the coleslaw and sliders

  • 1 head red cabbage, shredded
  • 1 Granny Smith apple, julienned
  • 2 Cups mustard greens, julienned
  • 3/4 Cups mayonnaise
  • 1 1/2 Tablespoon white vinegar
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons buttermilk
  • 1/2 Teaspoon celery seed
  • Salt and pepper, to taste
  • Pulled pork
  • Barbecue sauce, as needed
  • Sandwich pickle slices
  • Slider potato buns

Directions

For the brine

Boil the water and add the salt and sugar to dissolve. Add the hot mixture to all of the other ingredients except for the pork and allow to cool. Once cool, add the pork. Keep pork in brine 2-3 days.

Remove pork from brine. Preheat the oven to 275 degrees.

Coat the pork in barbecue sauce and wrap in aluminum foil. Place the pork in a Dutch oven or large baking dish and cook in the oven for 6-8 hours, until fork tender. Pull pork using 2 forks and add additional barbecue sauce, salt, and pepper, to taste.

For the coleslaw and sliders

In a large bowl, combine all of the ingredients up to and including the celery seed for the coleslaw and season with salt and pepper to taste. Set aside. 

Top slider buns with an even amount of pulled pork, coleslaw, and a slice of pickle. 

Nutritional Facts

Total Fat
16g
23%
Sugar
5g
6%
Saturated Fat
5g
21%
Cholesterol
22mg
7%
Carbohydrate, by difference
47g
36%
Protein
17g
37%
Vitamin A, RAE
764µg
100%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
67mg
89%
Vitamin K (phylloquinone)
601µg
100%
Calcium, Ca
410mg
41%
Choline, total
37mg
9%
Fiber, total dietary
9g
36%
Fluoride, F
91µg
3%
Folate, total
112µg
28%
Iron, Fe
7mg
39%
Magnesium, Mg
92mg
29%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
245mg
35%
Selenium, Se
10µg
18%
Sodium, Na
767mg
51%
Water
398g
15%
Zinc, Zn
2mg
25%

Pulled Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pulled Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.