Pulled Pork Sliders

Chef Chad Bowser pulls out all the stops with his pulled pork at Katch Brewery & Grill.
August 28, 2013
Katch's Pulled Pork Sliders

Main Ingredients:

1 two-pound pork shoulder, bone-in 
3 oz coleslaw (see below)
3 oz of your favorite BBQ sauce
3 sliced half-sour pickles
3 slider potato buns

Pork Brine Ingredients: 

2 gallons water
2 cups salt
½ cup brown sugar
20 whole garlic cloves
2 bunches fresh thyme
10 fresh bay leaves
1 quart beer
1 cup espresso beans


1. Boil water, add salt and sugar in a large pot and dissolve.
2. Stir in all other ingredients and let cool before adding pork.
3. Keep pork refrigerated in  the brine 2-3 days.
4. Remove pork from brine.
5. Coat the pork in BBQ sauce and put in a smoker at 260º for eight hours with a mix of elder, maple and mesquite woodchips soaked in the beer of your choice.
6. Pull pork from bone with two forks and add additional BBQ sauce and salt and pepper to taste.

Coleslaw Ingredients:

1 head red cabbage, shredded
1 Granny Smith apple, julienned
2 cups mustard greens, julienned
¾ cup mayo
1½ Tbsp white vinegar
1 Tbsp Dijon mustard
2 Tbsp buttermilk
½ tsp celery seed
Salt and pepper to taste


1. Combine all ingredients in a mixing bowl. 2. To Plate: Stuff the pulled pork in the buns, add more BBQ sauce, top with the coleslaw and pickles and chow down!