Kardea Brown’s Braised Pulled Pork Sliders with Apple Slaw | Delicious Miss Brown | Food Network

Kardea Brown’s juicy Braised Pulled Pork Sliders with Apple Slaw are bound to become a fall favorite 😋🍂
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Braised Pulled Pork Sliders with Apple Slaw
Level: Easy
Total: 7 hr 35 min
Active: 50 min
Yield: 12 servings (24 sliders)

Ingredients

Pulled Pork:
5 pounds boneless pork shoulder (Boston butt)
2 tablespoons Dijon mustard
3 tablespoons Miss Brown’s House Seasoning, recipe follows
2 large yellow onions, cut into quarters
2 cups chicken broth
1 cup apple cider
Kosher salt and freshly ground black pepper
24 pretzel slider buns, buttered and toasted

Apple Slaw:
2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 cup shredded Tuscan kale
2 Gala apples, cut into matchsticks
1 1/2 cups mayonnaise
1/3 cup apple cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Miss Brown’s House Seasoning:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Directions

Preheat the oven to 300 degrees F.

For the pulled pork: Coat the pork shoulder with the Dijon mustard and sprinkle with the House Seasoning. Place the quartered onions in the bottom of a Dutch oven, then set the pork shoulder on top. Pour in the chicken broth and apple cider. Bring to a boil over medium-high heat.

Cover, then transfer the Dutch oven to the oven and bake until the pork is tender and falls apart, about 7 hours.

For the apple slaw: Combine the green cabbage, red cabbage, carrots, kale and apples in a large bowl. Whisk together the mayonnaise, vinegar, Dijon mustard, salt, and pepper in a small bowl. Pour the dressing over the cabbage mixture and toss to coat. Cover and refrigerate until ready to serve.

Remove the pork from the Dutch oven, reserving the braising liquid in the pan. Bring the braising liquid to a boil, then reduce the liquid by half. Season with salt and pepper.

Shred the pork and return it to the braising liquid, tossing to coat. Spoon the pork evenly on the bottoms of the buns. Top with the slaw and bun tops.

Miss Brown’s House Seasoning:

Yield: 5 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

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Kardea Brown’s Braised Pulled Pork Sliders with Apple Slaw | Delicious Miss Brown | Food Network