Preheat oven to 325 degrees. Trim fat from meat. Season meat with salt and pepper. Heat oil in Dutch oven over medium-high heat. Brown meat in hot oil. Pour adobo sauce and vegetable stock over meat. Cover and roast 3 hours. Let stand 20 minutes.
The traditional pulled pork slider gets an update with the addition of spicy adobo sauce, homemade slaw, and Thai chili sauce.
Servings and Ingredients
|1||(2-1/2-lbs.) boneless pork shoulder roast|
|Hy-Vee ground black pepper|
|2 tbsp.||Hy-Vee canola oil|
|2 tbsp.||adobo sauce|
|1 c.||Hy-Vee vegetable stock|
|3 c.||Hy-Vee coleslaw salad mix|
|5||green onions, thinly sliced|
|3 tbsp.||Hy-Vee apple cider vinegar|
|3 tbsp.||Hy-Vee sweet Thai chili sauce, plus additional for serving|
|24||bread and butter pickles|
|12||Hy-Vee Bakery whole wheat slider buns, split|
|1||small red onion, thinly sliced|
|1||jalapeno, or fresno chile pepper, seeded and sliced|
Things To Grab
- Dutch oven with lid
- Medium bowl
- Cutting board
- 2 forks
Combine coleslaw mix, green onions, vinegar, and salt and black pepper, to taste, in a medium bowl; set aside.
Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Place meat in a bowl; toss with 3 tablespoons Thai chili sauce.
To serve, place 2 pickles on bun bottoms. Add meat mixture. Top with red onion, coleslaw mixture, and chile pepper slices. Drizzle with additional chili cause, if desired. Finish with bun tops.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 55mg
- Sodium: 940mg
- Total Carbohydrates: 32g
- Protein: 21g