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RECIPE
17 INGREDIENTS 16 STEPS 4hr

The Wright Pulled Pork Sliders

5.0
1 Ratings
The Wright Pulled Pork Sliders
The Wright Pulled Pork Sliders Recipe | SideChef
The Wright Pulled Pork Sliders
The Wright Sauce is a line of premium BBQ sauces that feature locally sourced ingredient such as honey, habanero peppers, and BACON!
http://www.thewrightsauce.com
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The Wright Sauce is a line of premium BBQ sauces that feature locally sourced ingredient such as honey, habanero peppers, and BACON!
http://www.thewrightsauce.com
4hr
Total Time
$2.53
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1
Large Carrot
1 stalk
3 cloves
4 cups
Chicken Stock
1/4 cup
Barbecue Sauce
or Any Wright Sauce of Your Choice
to taste
3 sprigs
1 cup
Mayonnaise
1 tsp
Dijon Mustard
1 1/2 Tbsp
Barbecue Sauce
or Any Wright Sauce of Your Choice
1 pckg
Coleslaw Mix
2 pckg
Slider Buns
1 Tbsp
Grapeseed Oil
or Canola Oil
1
Lemon , juiced
1 Tbsp juice per 8 servings
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
976
FAT
52.7 g
PROTEIN
59.6 g
CARBS
65.8 g

Cooking Instructions

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Step 1
Chop the Carrot (1) .
Step 2
Chop the Celery (1 stalk) .
Step 3
Dice or julienne the Yellow Onion (1) .
Step 4
Slice the Garlic (3 cloves) .
Step 5
With a paper towel, pat the Bone-in Pork Shoulder (4 lb) dry, and begin trimming away any excess fat.
Step 6
Season the pork shoulder liberally with Kosher Salt (to taste) and freshly ground Ground Black Pepper (to taste) on every side.
Step 7
Heat a large pot over medium-high heat. When hot add the Grapeseed Oil (1 Tbsp) . Place the pork shoulder in the pan to sear. Make sure there is plenty of room between the pork, so it can properly sear.
Step 8
Turn the pork and evenly sear each side to a golden brown. When seared on each side, remove the pork shoulder and set aside, while you saute the aromatics.
Step 9
Add the carrot, celery, onion and garlic to the pot and sauté for 5 minutes. Add the Fresh Thyme (3 sprigs) with 2 minutes remaining.
Step 10
Add the Chicken Stock (4 cups) and deglaze. Use a wooden spoon to scrape the fond (all those tasty bits of flavor on the pan) loose. Then add Barbecue Sauce (1/4 cup) . Here we used Flaming Bacon Sauce.
Step 11
Return the seared pork shoulder to the pan, and top with thyme. Place it in the oven and cook for 3 hours.
Step 12
Combine the Mayonnaise (1 cup) , Dijon Mustard (1 tsp) , juice from Lemon (1) and Barbecue Sauce (1 1/2 Tbsp) to make the coleslaw dressing.
Step 13
Add the dressing in batches to the Coleslaw Mix (1 pckg) . You may not need all of it. You just want to coat the coleslaw, not drown it. Refrigerate while you wait for the pork to finish.
Step 14
When the pork shoulder is finished, the bone will just fall out. Carefully remove the pork from the pan, and place it on a large plate. Tent aluminum over the plate, and let the pork rest for 15 to 20 minutes.
Step 15
Shred the pork with two forks or with gloved hands. Toss with additional bbq sauce, if desired.
Step 16
Serve your pulled pork on Slider Buns (2 pckg) with coleslaw and enjoy!

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5.0
1 Ratings
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Nutrition Per Serving
Calories
976
% Daily Value*
Fat
52.7 g
68%
Saturated Fat
11.2 g
56%
Trans Fat
0.2 g
--
Cholesterol
176.7 mg
59%
Carbohydrates
65.8 g
24%
Fiber
2.2 g
8%
Sugars
18.8 g
--
Protein
59.6 g
119%
Sodium
1055.6 mg
46%
Vitamin D
1.1 µg
6%
Calcium
258.3 mg
20%
Iron
5.2 mg
29%
Potassium
1019.5 mg
22%
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