Article: Pulled Pork Slider with Miso Slaw
Pulled Pork Slider with Miso Slaw
Get ready to take your BBQ game to the next level with Big Poppa's Pulled Pork Sliders with Miso Slaw! These sliders combine smoky, tender pulled pork with a tangy, umami-packed miso slaw for a flavor explosion in every bite. Perfect for game days, backyard gatherings, or just a crave-worthy meal, this recipe is sure to impress your guests and keep them coming back for more. Let’s fire up the grill and make some magic!
Pulled Pork Miso Macadamia Slaw Recipe
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Fusion BBQ
Servings
8-10
Prep Time
6-8 hours
Cook Time
30 minutes
Big Poppa’s Pulled Pork Miso Macadamia Slaw is a flavorful fusion of smoky, savory, and nutty delights, perfect for BBQ lovers looking for a twist. The tender smoked pork, seasoned with Big Poppa’s signature rubs, pairs beautifully with a creamy miso macadamia slaw, creating the ultimate crowd-pleaser for your next cookout.
Author:Big Poppa
Ingredients
-
1 Pork Butt
-
Big Poppa’s Jallelujah Jalapeño Seasoning
-
Big Poppa’s Sweet Money Seasoning
-
Unsalted Butter
-
Honey
-
Brown Sugar
-
1 cup mayonnaise
-
2 tbsp yellow miso paste
-
3 tbsp honey
-
1 tbsp soy sauce
-
1 tsp sesame oil
-
2 tbsp minced ginger
-
1.5 tbsp rice wine or mirin
-
3 tbsp rice wine or vinegar
-
1 bag coleslaw mix
-
1/2 cup macadamia nuts (crushed)
-
Your favorite rolls (e.g., brioche, slider buns)
Pork:
Miso Macadamia Slaw:
Rolls:
Directions
Smoked Pork:
Trim excess fat if needed. Season generously on all sides with Big Poppa’s Jallelujah Jalapeño and Sweet Money Seasonings. Let the rub absorb for 15-20 minutes.
Set your smoker to 250°F. Place a water pan under the meat for extra moisture.
Place the seasoned pork butt on the smoker and cook for about 4 hours, or until the internal temperature reaches 170°F.
Remove the pork, place it on foil, and add butter, honey, and brown sugar. Wrap tightly and return to the smoker for 2-3 more hours until the internal temperature reaches 200°F.
Remove from the smoker and let it rest for 20-30 minutes. Save the juices for later.
Unwrap, shred, and mix with reserved juices for extra flavor.
Miso Macadamia Slaw:
Combine mayonnaise, yellow miso, honey, soy sauce, sesame oil, ginger, rice wine (or mirin), and rice vinegar in a blender. Blend until smooth.
In a large bowl, mix coleslaw with crushed macadamia nuts. Pour in the miso dressing and toss to coat.
Serve:
Assemble sandwiches by layering pulled pork and miso macadamia slaw on your rolls. Serve immediately and enjoy!
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.