Smoky Carolina Reuben Sliders with Sweet and Tangy Coleslaw

Allergens

Dairy, Gluten, Soy (check store-bought barbecue sauce and coleslaw)

Ingredients

• 3 cups cooked pulled pork (recipe follows)
• 18 mini slider buns
• 2 cups homemade or store
• bought coleslaw
• 1 1/2 cups barbecue sauce
• 1 cup sauerkraut, drained and rinsed
• 6 slices Swiss cheese
• 3 tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the pulled pork with 1 cup of barbecue sauce and mix well.
3. Place the bottom halves of the slider buns on a large baking sheet. Spread a thin layer of barbecue sauce on each bottom bun.
4. Top each bun with a spoonful of the pulled pork mixture, followed by a layer of Swiss cheese.
5. Place the top half of each slider bun on top and brush the tops with melted butter.
6. Bake for 10 12 minutes or until the cheese is melted and the buns are golden brown.
7. Remove from the oven and let them cool slightly.
8. Top each slider with a scoop of coleslaw, a spoonful of sauerkraut, and another drizzle of barbecue sauce if desired.
9. Serve immediately.

Chef’s Insight

The combination of smoky pulled pork and tangy coleslaw is a game-day winner.

Notes

Serve with a cold beer or your favorite beverage for the perfect game day experience.