Kickin’ Kansas City BBQ Smokehouse Sliders

Allergens

Wheat (in slider buns), Soy (in some BBQ sauces)

Ingredients

• 2 lbs pork shoulder
• 1 cup Kickin' Kansas City BBQ Sauce (see recipe below)
• 12 slider buns
• 1 1/2 cups Coleslaw (see recipe below)

Instructions

1. Preheat the grill to medium heat, around 350°F.
2. In a large bowl, mix the pork shoulder with the BBQ sauce until well coated.
3. Grill the pork shoulder for 2 3 hours, basting with additional sauce every 30 minutes, until tender and reaching an internal temperature of 195°F. Remove from grill and let rest for 10 minutes.
4. Pull the pork apart using two forks and return to the grill, basting with more BBQ sauce as needed. Cook for another 10 15 minutes until heated through.
5. Lightly toast the slider buns on the grill.
6. Assemble the sliders by placing a generous portion of pulled pork onto each bun, topping with coleslaw, and serving immediately.

Chef’s Insight

Don't be afraid to adjust the heat level of the BBQ sauce to your liking by adding more chili powder, cayenne, or hot sauce.

Notes

This recipe makes its own Kickin' Kansas City BBQ Sauce and Coleslaw, but you can use store-bought alternatives if desired. Kickin' Kansas City BBQ Sauce Ingredients: - 1 cup ketchup - 1/2 cup apple cider vinegar - 1/4 cup brown sugar - 1/4 cup molasses - 1/4 cup water - 2 tablespoons Worcestershire sauce - 2 tablespoons Dijon mustard - 1 tablespoon chili powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon cayenne pepper (optional) - Salt and black pepper to taste Kickin' Kansas City BBQ Sauce Instructions: 1. In a medium saucepan, combine all ingredients. 2. Bring the mixture to a boil over medium heat, stirring occasionally. 3. Once boiling, reduce the heat to low and simmer for 20-30 minutes until slightly thickened. 4. Taste and adjust seasonings as needed. Let cool before using. Coleslaw Ingredients: - 1 small head of green cabbage, shredded (about 6 cups) - 1/2 small red onion, thinly sliced - 1/3 cup mayonnaise - 1/4 cup white vinegar - 2 tablespoons sugar - Salt and black pepper to taste Coleslaw Instructions: 1. In a large bowl, combine the shredded cabbage and sliced red onion. 2. In a separate bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and black pepper until well combined. 3. Pour the dressing over the cabbage mixture and toss to coat evenly. Cover and refrigerate for at least 30 minutes before serving.