Pulled Pork Sliders

5 from 1 ratings

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.

Servings

servings

Ingredients

2 gallons water
2 cup salt, plus more to taste
1/2 cup brown sugar
20 cloves garlic
2 bunches thyme
10 bay leaves
4 cup beer
1 cup espresso beans
one 2-pound pork shoulder, bone-in
barbecue sauce, as needed
black pepper, to taste
1 head red cabbage, shredded
1 granny smith apple, julienned
2 cup mustard greens, julienned
3/4 cup mayonnaise
1 1/2 tablespoon white vinegar
1 tablespoon dijon mustard
2 tablespoon buttermilk
1/2 teaspoon celery seed
salt and pepper, to taste
pulled pork
barbecue sauce, as needed
sandwich pickle slices
slider potato buns

Directions

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.
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.