Pulled Pork Sliders

Tender 12-hour braised pork shoulder, shredded and tossed in the sauce of your choosing. Served with a spicy habanero ranch coleslaw atop a toasted potato roll.

Cuisine: Sports Bar


4 lbsPork Shoulder
1 lgOnion Diced
1 lgTomato Diced
1 eaJalapeño Sliced
2 eaOranges Squeezed
4 clovesGarlic
2 qtChicken Stock
1 bunchCilantro
For Rub:
2 tbspKosher Salt
1 tbspBlack Pepper
1 tbspLitehouse® Freeze Dried Oregano
1 tbspChile Powder
1 tbspCumin
1 tspCoriander
4 tbspVegetable Oil
For Coleslaw:
3 cupGreen Cabbage Shredded
1 cupRed Cabbage Shredded
1 cupCarrot Shredded
1/2 cupLitehouse® Peach Haberno Dressing


Preheat the oven to 250 ̊F. Heat a large sauté pan or flat top grill to MEDIUM-HIGH heat. Mix all of the dry ingredients together for the pork rub. Pat the pork shoulder dry, rub in 2 tablespoons of oil, and rub thoroughly with the pork rub. Take care to pat the spices on and shake off the excess.In a hot sauté pan add the remaining 2 tablespoons of oil and sear the pork shoulder on all sides. Transfer the pork shoulder, fat side up, to a 4-inch pan or another deep pan. With the same sauté pan you used to sauté the pork, toss in the onions and garlic. Once this starts to bloom, add all remaining ingredients to the pork, including orange juice and skins, cilantro with stems, and add enough chicken stock to cover. Cook for 10 – 12 hours.The pork is finished when thermometer reads an internal temperature of 200-205 ̊F and the pork is easily shredded with a fork. Remove the pork shoulder from the pan and shred. Strain the liquid through a china cap and reserve to add to shredded pork as needed. Keep the pork hot for service and moisten as needed with reserved stock.To assemble the coleslaw, mix all ingredients until thoroughly combined in a medium bowl.At service, place 3 oz. of pork on a slider bun and top with 1 oz. of coleslaw and top bun.
Peach Habanero Ranch

Peach Habanero Ranch

3 ea Whole Peaches
1 Habanero Pepper roasted, peeled, & seeded
1 tsp Peach Extract to taste

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Homestyle Ranch
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