Monster Claw BBQ Pulled Pork Sliders
Equipment
- Slow Cooker
- Mixing Bowl
- Forks
Ingredients
- 1.5 pounds pork shoulder, cut into large chunks
- 2 cups BBQ sauce
- 8 slider buns
- 2 cups coleslaw mix
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 8 sturdy tortilla chips
Instructions
- Place the pork shoulder chunks in a slow cooker and season with salt and pepper. Pour 1.5 cups of the BBQ sauce over the meat. Cover and cook on low for 8 hours until the pork shreds easily with two forks.
- While the pork cooks, stir together the coleslaw mix, mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper in a bowl. Cover and refrigerate until ready to assemble.
- Once the pork is done, shred it directly in the slow cooker and stir in the remaining 1/2 cup BBQ sauce.
- Split the slider buns and add a generous scoop of pulled pork to each bottom half. Top with a spoonful of the prepared slaw. Place the top bun on each slider.
- Insert one tortilla chip into the top of each slider at a slight angle so it sticks up like a claw.
Notes
Make the pork a day ahead and reheat it gently on the stove with a splash of water to loosen the sauce before assembling. If the tortilla chips feel too fragile, choose thicker restaurant-style ones so they stay upright. The slaw can be mixed up to two hours before serving without getting soggy.
Course: Appetizer
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks