Summertime screams BBQ and these BBQ Sliders with Jalapeno Slaw are the epitome of the season. This recipe happened accidentally one night. Recently, my mom gifted us an Instant Pot, so we have been trying to use it more for our quick weeknight dinners. We had a pork butt in the fridge and decided to use our rib rub on the pork before putting it into the Instant Pot. Since we were still learning how the Instant Pot works, we over cooked the pork accidentally. Phillip decided to save this pork by making a wet barbecue sauce to add on top and WOW. We could drink this sauce. Instantly it clicked, this sauce needed to be made into BBQ sliders.
BBQ and Jalapeño Mayo Slaw
- 2 lb pork butt
- 1 pack mini brioche buns
- ¾ cup dark brown sugar
- ½ cup paprika
- ¼ cup garlic powder
- 2 tbsp black pepper
- 2 tbsp ginger powder
- 2 tbsp onion powder
- 2 tbsp rosemary
- 1 tbsp cinnamon
- 2 tbsp salt
- ½ cup apple cider vinegar
- 8 oz tomato sauce
- 1 tbsp Worcestershire
- 2 tbsp brown sugar
- 1 tbsp rib seasoning
- 2 tbsp chipotle peppers in adobo sauce use just the sauce and 1-2 peppers
- 1 egg white
- 1 tbsp red wine vinegar
- 2 tbsp sesame oil
- 1 cup olive oil
- 1 jalepeno
- 1 tbsp salt
- 1 lime juiced
- ¼ onion diced
- 1 cup cabbage chopped
- 4 tbsp jalapeño mayo
- 3 tbsp red wine vinegar
- 1 carrot peeled
- In a food processor, add egg white blend for 10-20 seconds until fluffy
- Add red wine vinegar and blend again fro 10-20 seconds until fluffy
- Add in sesame oil slowly while processing making sure to keep its thick consistency, if starting to turn into liquid let process
- After all sesame oil is gone, do the same with olive oil while continuing to process
- Once all the olive oil has been used, add in salt and lime juice
- Continue to process if consistency isn't mayo-like
- Grab a pork butt from your local grocery store
- Rub the pork butt with rib seasoning and coat generously
- At the bottom of an Insta Pot put in ½ cup beef stock and 3-4 tbsp rib seasoning
- Pressure cook the pork butt for 25 minutes or until internal temp is 145°
- Shred the pork butt and put in skillet with BBQ sauce.
- Saute in skillet until sauce is well mixed and everything is heated
- Combine all coleslaw ingredients together and let sit in the fridge for at least 30 minutes before serving
Constructing the Slider
- Slice your mini brioche buns in half
- Spoon on the BBQ pulled pork onto the bottom of the bun
- Top with the coleslaw and add top bun
- Dig in!
So we did just that. We made this sauce over and over perfecting it and well, making mini sliders and different dishes with it. One night, we made BBQ pulled pork nachos and they were FIRE. The entire sheet pan was filled with nachos when we sat down and a few spilled beans left on the pan when we finished. But best of all was when we got the thought to create a spicy slaw. Originally I wanted to make coleslaw with jalapeños and let it sit so the slaw gets a tang. Phillip took this a step further and wanted to make our own mayo.
You read that right. Jalapeno slaw. Never in my wildest dreams did I desire to make my own mayo but that’s just what we did for these BBQ Sliders with Jalapeno Slaw. I assumed this would be a difficult task but it was quite the opposite. Having a food processor or electric whisk really makes the difference as there is a fair amount of blending.
If you aren’t interested in making the mayo, I totally understand. So do just what I suggested above. Make your slaw and add some chopped jalapeños, let it sit for a few hours and then serve.
From our kitchen to yours, cheers!