Recently I tried pulled pork sliders while out for dinner. I’m not a fan of pork or barbecue sauce, but will admit to loving that slider appetizer. I’ve been thinking of it since and decided to spend some time trying to recreate it. I also wanted to update it to try and make it slightly healthier.
My first swap was the meat. While I enjoyed it out I prefer chicken to pork, so I decided to use pulled chicken. We happened to have a half of a roasted chicken from Sunday, so I began shredding the white meat for sliders. I also made some spicy coleslaw to top the sliders, as they did at the restaurant. You can eat the meat without the buns if you are gluten free, or use romaine lettuce for your bun.
With use of left over chicken, this became a super easy, quick weeknight dinner. And it was delicious!
Pulled Chicken Sliders
1/2 cup ketchup
1 tablespoon dark brown sugar (I used coconut sugar)
1 tablespoon cider vinegar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika (this is a fabulous spice)
1/2 teaspoon ground cumin
1/8 teaspoon ground allspice
2 cups shredded skinless, boneless chicken breast (organic hormone free rotisserie or slow roast is best)
8 sliders mini buns
- Combine first 10 ingredients in a small saucepan over medium heat. Bring to a simmer; cook 3 minutes or until slightly thick, stirring occasionally.
- Add chicken to ketchup mixture; stir to combine.
- Cook 2 minutes or until chicken is thoroughly heated.
- Spoon onto slider buns
- Top with spicy coleslaw
Recipe adapted from MyRecipes.com
If you want a little more heat, feel free to add a dash of hot sauce to your mix. I was happy with the heat from the coleslaw.
Let me know how you like it if you make it! If you have a pulled pork or chicken sandwich recipe to share, please leave comments below.