Pulled Pork Sliders with Farmer’s Garden by Vlasic Bread and Butter Pickle Apple Slaw

Summer is right around the corner, and that means fresh flavors to enjoy with friends! Rich pulled pork topped off with a sweet and sour Farmer’s Garden Bread and Butter pickle slaw is the epitome of summertime flavors. Pulled pork may seem intimidating at first, but it’s one of those “set it and forget it” recipes. Before roasting, rub the pork down with the spice rub, pop it in the oven, and let it cook low and slow until the meat is pull apart tender. It takes a good couple of hours to slow roast the pork to perfection, so it’s the kind of dish to have going while you’re busy setting up for a casual weekend get together with friends. The slaw is quick and easy to whip together at the end. The Farmer’s Garden Bread and Butter Chips adds an irresistible combination of sweet and sour to the spicy meat – trust me, the pulled pork won’t last long! For a get together with friends, set up a toppings bar and let guests pick and choose as they create their perfect sandwich. Enjoy!

Pulled Pork Sliders with Farmer's Garden by Vlasic Bread and Butter Pickle Apple Slaw

Servings: Makes a dozen sliders

Print Recipe

For the Pork

  • 1 2 lb boneless pork shoulder

Spice Rub

  • 1 1/2 teaspoons freshly ground black pepper
  • 2  teaspoons coarse kosher salt
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons dry mustard powder
  • 1 1/2 teaspoons chile powder

For the Finishing

  • 1/4 cup brown sugar
  • 16 mini hamburger or brioche buns, for serving
  • up to 2 cups your favorite bbq sauce

For the Slaw

  • 3 pink lady apples, peeled and shredded
  • 1/4 red onion, thinly sliced
  • 2 large jalapeños, seeded if desired, thinly sliced
  • 3/4 cup finely chopped Vlasic Farmer’s Garden Bread and Butter Pickle Chips
  • 1/4 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons finely chopped parsley
  • 1 teaspoon coarse kosher salt
  • Freshly ground Black pepper

Instructions:

Mix together the spice rub and massage the meat generously with it. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.

Pre-Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Crank up the oven to 500 °F. Rub the cooked pork with 1/4 cup brown sugar, then bake until the sugar has melted and is bubbling, forming a caramel crust, about 10 minutes. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)

Add the barbecue sauce to the meat and toss to coat, adding more sauce as needed. To make the slaw, toss everything together until well mixed and set aside.

Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches. I like to heat up the buns a bit (I just microwave them) and lightly butter them before piling everything on.

The Kitchy Kitchen

About the Author:

As a Los Angeles native, Claire Thomas has grown up around great restaurants and food. So, when she decided to dive into the culinary arena as a self-taught chef it was an exciting challenge. Over the years, Claire has pushed her skills to taste, create, and study anything and everything in the food world. With a background as a commercial director, food photographer and writer, Claire’s exploration of the culinary field has been a success. Most recently, Claire hosted “Food for Thought with Claire Thomas”, part of Litton’s Weekend Adventure on ABC. Claire is also gearing up to release her first cookbook in summer 2014.

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