Carolina Reverse BBQ Sliders with Spicy Slaw and Crispy Onions

Allergens

Wheat (in buns), Soy (in BBQ sauce)

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 1 cup Sweet Baby Ray's Original BBQ Sauce 3. 4 slider buns 4. 2 cups shredded cabbage and carrot mix 5. 1/2 cup apple cider vinegar 6. 1/4 cup mayonnaise 7. 1 tsp sugar 8. Salt and pepper to taste 9. 1 cup all
• purpose flour 10. 1/2 cup cornstarch 11. 1 cup buttermilk 12. Canola oil for frying 13. 2 cups thinly sliced onions

Instructions

1. Rub the pork shoulder with your favorite BBQ rub and let it rest for an hour.
2. Preheat your smoker to 250°F (120°C) and place the seasoned pork in the smoker for 6 hours, adding hickory wood chips every 45 minutes.
3. Remove the pork from the smoker and shred it using two forks. Mix it with Sweet Baby Ray's Original BBQ Sauce and let it rest while you prepare the spicy slaw and crispy onions.
4. For the spicy slaw, combine cabbage and carrot mix, apple cider vinegar, mayonnaise, sugar, salt, and pepper in a bowl. Toss well and refrigerate until ready to serve.
5. To make the crispy onions, whisk together flour and cornstarch in a shallow dish. In another shallow dish, place buttermilk. Dip sliced onions in buttermilk, then coat with flour mixture.
6. Heat canola oil in a deep fryer or large pot to 350°F (175°C). Fry the coated onions until golden brown and crispy, about 2 3 minutes. Remove from oil and drain on paper towels.

Chef’s Insight

The "reverse" part of this recipe means we're applying the BBQ sauce before serving, rather than during cooking. This helps to keep the sliders moist and ensures every bite is bursting with flavor.

Notes

Always ensure your meat is fully cooked before consuming. Use a meat thermometer to check for proper doneness.