EXPLORE:

20 Minute Meal

North Carolina pulled pork sliders with corn on the cob

2 Servings, 740 Calories/Serving

20 Minutes

With ready-braised pork and our tangy house-made vinegar blend, you can pull together these classic sliders and cook the fresh corn in under 20 minutes.

Ingredients

  • 10 ounces braised pork shoulder (contains pork and spices)
  • 1 tablespoon unsalted butter (optional)
  • 1 ear corn
  • North Carolina vinegar sauce base (apple cider vinegar - ketchup - maple syrup  - sweet smoked paprika - vegan Worcestershire - Dijon mustard)
  • 1 teaspoon red chile flakes (optional)
  • 2 ounces shredded Savoy cabbage
  • 2 ounces shredded carrots
  • 6 slider buns

Chef's Tip

If you like your slider buns warm, heat them on a sheet pan in a 350°F oven or in a toaster oven for 5 to 7 minutes.

Instructions

1

Prep and cook the corn

Bring a medium sauce pot of lightly salted water to a boil.
  • Let the braised pork shoulder come to room temperature.
  • If using, let the butter come to room temperature.
  • Shuck the corn; break or cut the ear in half.
Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Transfer to a plate; spread with the butter, if using, and season with salt and pepper. If desired, to keep warm, transfer to a medium bowl and cover with a damp kitchen towel.
While the water heats and the corn cooks, prepare the pork.

2

Heat the pork

In another medium sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pork and cook, stirring once or twice, until the meat begins to crisp around the edges, 2 to 3 minutes. Add ¾ cup of the vinegar sauce base (set aside the remaining vinegar sauce base for the slaw). Season with as many chile flakes as you like and cook, stirring once or twice, until the sauce is bubbling, 1 to 2 minutes. Remove from the heat, cover, and keep warm.
While the pork heats, prepare the slaw.

3

Make the cabbage slaw

In a medium bowl, stir together the cabbage, carrots, 1 teaspoon oil, and as much of the remaining vinegar sauce base as you like. Season to taste with salt and pepper.

4

Assemble the sliders

Place the bun bottoms, cut sides up, on a work surface. Top with the pork and spoon some of the cabbage slaw over the pork. Close with the bun tops.

5

Serve

Transfer the sliders to individual plates. Serve the corn and any remaining slaw on the side.

Nutrition per serving: Nutrition per serving: Protein: 47g (94% DV), Fiber: 3g (12% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 125mg (42% DV), Sodium: 800mg (33% DV), Carbohydrates: 91g (30% DV), Total Sugars: 25g, Added Sugars (Ketchup; Maple syrup; Slider buns contain trace amount of added sugar): 18g (36% DV). Not a significant source of trans fat.
Contains: Milk, soy, wheat, eggs.