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 Swap – Creamy, 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.
I am a recent coleslaw lover much to the surprise of my husband who has spent 34 years hearing me say otherwise. He’s feeling sad thinking that when we go to a diner I will no longer give him my share of it. He really shouldn’t worry though because I won’t be indulging in a mayonnaise laden version of this staple side dish anytime soon. I have tested a few healthier, lighter versions and found one that I’m especially loving so I’ll be eating my coleslaw right here in my home.
My first taste of coleslaw came recently at a dinner out. It was on top of a pulled pork slider and man was I sold on it after the first bite. I haven’t tried the pulled pork recipe hunt yet, but quickly got after a coleslaw recipe I’d enjoy. Here’s what I’ve settled on for now. Spicy, tangy and crunchy while reducing some of the mayonnaise fat. I served it last night on top of some grilled chicken and boy was it a hit around here.
Spicy Coleslaw Recipe
- 4 cups shredded cabbage (I used green already shredded organic coleslaw mix)
- 1 cup shredded carrots
- 1 medium onion sliced
- 6 oz cottage cheese (I used goat cottage)
- 1/4 cup mayonnaise
- 1/4 cup dijon mustard
- 1/2 tsp cayenne pepper
- 2 tsp apple cider vinegar
- 1 cup coconut sugar ( I guess this could be optional but I used it)
- Optional – add sprinkle of hot sauce (I didn’t but I will next time!)
- Mix the cottage cheese, mayonnaise, mustard, cayenne pepper, vinegar, sugar until combined well.
- Begin to add the shredded cabbage until well coated.
- Chill covered for at least 2 hours.
I have some leftover right now in my refrigerator and can’t wait for lunch to crunch on some. If you try this recipe, or have a version of coleslaw to share, please post it in the comments below.
Ingredients used in this recipe –
Natural Value Organic Sriracha Chili Sauce, 18 Ounce
I have to hide this from my husband who puts it on everything!
NOW Foods Organic Coconut Sugar,16-Ounce
Healthier option for recipes that call for sugar. It is still sugar and should be used sparingly, but it does have a lower glycemic index.