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Casino Kitchen: BBQ Pork Sliders

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Ingredients

BBQ Sauce:

3 cups ketchup

3 cups apple cider vinegar

1 cup brown sugar

1 cup corn syrup

2 cups apple juice

2 each celery stalks, finely chopped

1 each white onion, finely chopped

2 each carrots, finely chopped

3 ounces cumin

3 ounces granulated garlic

3 ounces salt

3 ounces black pepper

3 ounces paprika

3 ounces chili powder

Braised BBQ Pork Butt:

1 pork butt (bone-in, 8-12 pound)

salt and pepper

Coleslaw:

green cabbage, shredded

red cabbage, shredded

carrot, shredded

apple cider vinegar, don’t make too tart

mayonnaise, just enough to moisten

sugar, to taste

salt & pepper to taste

Crispy Onions:

2 cups all-purpose flour

1 tbsp. salt

1 tsp. paprika

1 large onion, thinly sliced rings

1 cup buttermilk

salad oil

Braised BBQ Pork Butt:

Season pork butt with salt and pepper. Cut pork butt in half and place in a heavy bottomed pot. Cover with the BBQ sauce and braise at 275° for 6-8 hours or until meat pulls off the bone.

Coleslaw:

Mix your preferred amounts of shredded green cabbage, red cabbage and carrots with apple cider vinegar and mayonnaise.

Add sugar, salt and pepper to taste. Chef recommends 2 ounces per slider.

Crispy Onions:

1) Soak sliced onion rings in buttermilk.

2) Combine flour, salt and paprika in a large bowl.

3) Pour salad oil to the depth of 2 inches in a large pan; heat to 375.

4) Dredge sliced onion rings in flour mixture to lightly coat. Shake off excess flour.

5) Fry onions in batches, about 1 minute or until golden brown; drain on paper towels.

Assemble the Sliders:

Split buns and lightly grill to warm. On the bottom of the bun place pulled pork, cole slaw, and crispy onions, then the top of the bun.

*Serves 4

*Recipe created by Seven Feathers’ Executive Chef Mark Henry.

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