Casino Kitchen: BBQ Pork Sliders

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    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


    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.


    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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