Smoky Memphis-Style BBQ Pork Sliders with Sweet Potato Fries

Allergens

Wheat, Dairy

Ingredients

• 2 lbs. pork shoulder, trimmed and cut into 1
• inch cubes
• 1/4 cup brown sugar
• 1/4 cup paprika
• 2 tbsp. ground cumin
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tbsp. kosher salt
• 1 tsp. black pepper
• 1 tsp. smoked paprika
• 1/2 cup apple cider vinegar
• 1/2 cup BBQ sauce
• 4 cups shredded cabbage
• 1/2 cup mayonnaise
• 1 tbsp. white vinegar
• 1 tbsp. sugar
• Salt and pepper, to taste
• 4 cups peeled and sliced sweet potatoes
• 2 tbsp. olive oil
• 1 tsp. smoked paprika

Instructions

1. In a large bowl, combine brown sugar, paprika, cumin, garlic powder, onion powder, kosher salt, black pepper, and smoked paprika. Mix well.
2. Rub the pork cubes with the spice mixture, then transfer to a zip top bag and refrigerate for at least 4 hours or overnight.
3. Preheat the grill or oven to 350°F (175°C). In a large oven safe dish, place the pork cubes and bake for 2 hours or until tender.
4. Meanwhile, prepare the coleslaw by mixing shredded cabbage, mayonnaise, white vinegar, sugar, salt, and pepper in a bowl. Set aside to let the flavors meld.
5. Prepare sweet potato fries by tossing sliced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Arrange on a baking sheet and bake for 20 25 minutes until golden brown and crispy.
6. Once the pork is tender, brush with apple cider vinegar and BBQ sauce. Broil for 3 4 minutes until slightly charred. Remove from the grill or oven and let rest for a few minutes before assembling sliders.

Chef’s Insight

The key to tender, smoky pork is marinating overnight and cooking low and slow.

Notes

Adjust the heat of the spice blend according to your preference.