Pulled Pork BBQ-Sliders
Slow-smoked pork shoulder is the star of this dish. Served alongside a tangy BBQ sauce and crunchy, refreshing cabbage and carrot slaw. Perfect for a warm-weather meal when you don't feel like pulling out the grill.
Nutritional facts
Protein
46g
Carbs
63g
Calories
730kcal
Fat
34g
Ingredients
Carrots, Red Onion, Onion Powder, Garlic Powder, Celery Seeds, Black Pepper, Sour Cream, White Wine Vinegar, Sugar, Potato Sliders, Kosher Salt, Cabbage, Mayonnaise, BBQ Sauce, Crushed Red Pepper, Red Cabbage, Paprika, Pork Shoulder
Contains milk, eggs, wheat, soybeans, celery, mustard, sesame seeds.
Reviews
4.2
Based on 327 reviews
Dennis · 08/30/25
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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