Shredded pork on toasted brioche mini slider buns served over creamy corn elotes and a crisp broccoli stem slaw.

FEATURED STANDOUTS

PORK TENDERLOIN

These sliders feature a base of tender pork loin. This lean and adaptable pork cut provides a pleasing, subtly sweet taste. It easily absorbs marinades, rubs, and barbecue sauce.

MINI BRIOCHE SLIDER BUNS

Buttery brioche slider buns are a great option for this sweet and spicy pork. These small, slightly sweet and buttery buns offer a delightful contrast to the pork and other fixins’. Their soft and airy texture enhances the overall eating experience, making each bite a harmonious blend of flavors and textures. Toasting these buns prior to serving is a must!

ELOTE CORN

Crispy sweet corn add a vibrant and zesty element, similar to slaw . This popular Mexican street food features grilled or boiled corn kernels coated in a creamy mixture of mayonnaise, cotija cheese, chili powder, and lime juice. The sweet and charred corn, combined with the tangy and spicy dressing, provides a burst of flavor and a textural contrast to the pork. It can be served as a side 

BROCCOLI STEMS

Adding a touch of freshness and a subtle crunch are broccoli stems. Often overlooked, the stems of broccoli are surprisingly flavorful and offer a pleasant texture. When thinly sliced, lightly blanched, or even pickled, they provide a refreshing counterpoint to the richer components of the sliders. Their mild, slightly sweet taste complements the other ingredients without overpowering them, adding a nutritious and unexpected element to the sliders.

TIPS & TRICKS FOR THE BEST SHREDDED PORK SLIDERS

Choosing the Best Pork Cuts for Flavorful Sliders

Selecting the right cut of pork is crucial for achieving delicious sliders. Consider cuts known for their tenderness and ability to be pulled or shredded easily after cooking. Some excellent options include:

• Pork  (Boston Butt): This cut boasts a good amount of intramuscular fat, which renders during slow cooking, resulting in incredibly moist and flavorful pulled pork. It’s a popular choice for a reason and shreds beautifully.
• Pork Loin: While leaner than the shoulder, pork loin can still be a good option if cooked properly. Consider slicing it thinly after roasting or braising for tender sliders. Marinating can help add moisture and flavor.

The best choice will depend on your preferred cooking method and desired texture. Slow cooking generally works wonders for tougher, fattier cuts, while leaner cuts may benefit from quicker cooking methods and careful attention to prevent dryness.

How to use broccoli stems

Broccoli stems are often overlooked but are a perfectly edible and nutritious part of the broccoli plant. They have a slightly milder and sweeter flavor than the florets and a firmer texture.

When preparing broccoli, don’t discard the stems! Here’s how to utilize them:

• Peeling: The outer layer of the broccoli stem can be a bit tough, so it’s recommended to peel it away with a vegetable peeler to reveal the more tender interior.
• Slicing or Dicing: Once peeled, the stems can be sliced, diced, or julienned depending on your recipe.
• Cooking Methods: Broccoli stems can be cooked using varieties of cooking methods or consumed raw.

Incorporating broccoli stems into your cooking reduces food waste and adds nutrition. 

Alternatives to Broccoli Stems in Recipes

While broccoli stems are a great addition to many dishes, there might be times when you don’t have them available or prefer a different texture or flavor. Here are some alternatives to consider:

• Cauliflower Stems: Cauliflower stems are very similar in texture and flavor to broccoli stems and can be used interchangeably in most recipes. Remember to peel them as well.
• Asparagus Stalks (Lower Portion): The tougher, woody ends of asparagus stalks, which are often discarded, can be peeled and cooked similarly to broccoli stems. They offer a slightly different, more grassy flavor.
• Celery: Celery provides a crunchy texture and a distinct flavor. It can be a good substitute in stir-fries or salads where raw or lightly cooked broccoli stem might be used.
• Kohlrabi Stems: Kohlrabi has a mild, slightly sweet, and slightly peppery flavor with a crisp texture. The peeled stems can be used in salads, slaws, or cooked dishes.
• Cabbage Cores: The firm core of cabbage, when thinly sliced or chopped, can offer a similar crunch to broccoli stems and a mild, slightly sweet flavor.
• Other Root Vegetables (Carrots, Parsnips): Depending on the dish, finely diced carrots or parsnips can provide a slightly sweet flavor and firm texture.
• Snap Peas or Sugar Snap Peas: These offer a crisp texture and a sweet, fresh flavor, making them suitable for stir-fries or salads.

Adapting Pork Slider Recipes for Full-Size Sandwiches

To make full-size sandwiches with the same flavors as a pork slider recipe, simply use larger buns and portions, following the same steps. Keep in mind that larger sandwiches might require fewer toppings to prevent them from falling apart.

SIMILAR INGREDIENTS TO

Southern Fried Pork Chops & White beans + Spinach

Southern Style Pork Neck Bones

Southern Style Pork Neck Bones, Onions & Collard Greens

ENJOY THIS RECIPE WITH 

BUTTER BRAISED CABBAGE WEDGES

SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE

LEMON SUNFLOWER DRESSING

RECIPE

Shredded Pork Sliders

Shredded pork on toasted brioche mini slider buns served over creamy corn elotes and a crisp broccoli stem slaw.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Ingredients Method

Ingredients

  

• For the Shredded Pork:
• 3 pound pork tenderloin
• 1/4 c stone-ground mustard
• 2 teaspoons thyme
• 10 garlic cloves minced
• 1 small yellow onion minced
• 1 cup barbecue sauce plus more if needed
• ½ cup water
• 2 tablespoons brown sugar
• 3 tablespoons Salt
• 2 tablespoons black pepper
• 1 teaspoon celery seed
• 1 tablespoon Worcestershire sauce
• For the Broccoli Slaw:
• 3 broccoli stems grated and thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon crushed red pepper flakes
• Pinch of salt
• For Assembly:
• 10 mini slider buns
• Butter for buns
• Elote recipe attached

Method

 

1. Prepare the Pork:
2. Rub the pork tenderloin thoroughly with stone-ground mustard.
3. In a separate bowl, combine the thyme, minced garlic, minced onion, brown sugar, black pepper, celery seed, and Worcestershire sauce.
4. Season the mustard-coated pork tenderloin evenly with the dry ingredient mixture.
5. Pour water into a sheet pan and place the seasoned pork tenderloin in the pan.
6. Cover the pork tenderloin with barbecue sauce, ensuring it’s well coated. Distribute the remaining minced garlic and onion around the pork in the pan.
7. Place the sheet pan in a preheated oven at 375°F (190°C) and cook for 2 hour and 20 minutes, or until the pork is tender.
8. Prepare the Broccoli Slaw:
9. In a bowl, combine the grated and sliced broccoli stems, olive oil, red wine vinegar, crushed red pepper flakes, and a pinch of salt.
10. Massage the broccoli slaw with your hand till softened slightly then set aside to allow the flavors to meld.
11. Assemble the Sliders:
12. Split the slider buns and lightly butter the cut sides.
13. Heat a griddle or pan over medium heat and toast the buttered sides of the buns until lightly golden and warm.
14. Once the pork is cooked and tender, shred it using two forks. Toss the shredded pork in the pan juices , adding more barbecue sauce if desired to reach your preferred consistency.
15. To assemble each slider, place a portion of the corn mixture on the bottom bun. Top with a generous amount of the shredded pork, followed by a layer of the broccoli slaw. Place the top bun over the slaw to finish.

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