Pulled Pork Sliders Finished with Smoked Ghost Olive Oil Blend

Soft slider buns, juicy pulled pork, tangy coleslaw, and a little sweet barbecue sauce make every bite pop with smoky, savory contrast. A finishing drizzle of Smoked Ghost Pepper Infused Olive Oil adds layered heat and a deep smoky edge that carries through the pork and wakes up the slaw. It is the kind of game day or family dinner recipe people keep reaching for long after the platter looks empty.

Garden Infuzions

Pulled Pork Sliders Finished with Smoked Ghost Olive Oil Blend

Tender pulled pork gets tucked into soft slider buns with tangy slaw and a smoky finishing drizzle of Smoked Ghost Pepper Infused Olive Oil for a bold little bite that brings real heat and deep flavor.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 sliders

Course: Appetizer, Dinner, Lunch, Snacks

Cuisine: American Classics, Fusion Cuisine, Party Foods, Southern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Smoked Ghost Pepper Infused Olive Oil
• 2 cups cooked pulled pork shredded
• 1 cup barbecue sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 slider buns
• 1 1/2 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle juice
• 4 dill pickle slices chopped
• 2 tablespoons unsalted butter melted

Equipment

• 1 Large skillet For warming the pork
• 1 Small bowl For mixing slaw
• 1 Spatula For stirring and assembling
• 1 baking sheet Optional, for toasting buns under the broiler

Method

 

Instructions

1. 1. In a medium skillet over low heat, warm the pulled pork with the barbecue sauce, apple cider vinegar, salt, and black pepper until hot and well coated.
2. 2. In a small bowl, stir together the coleslaw mix, mayonnaise, Dijon mustard, pickle juice, and chopped dill pickles.
3. 3. Split the slider buns and lightly brush the cut sides with melted butter. Toast them in a skillet or under a broiler until just golden.
4. 4. Spoon the warm pulled pork onto the bottom halves of the buns.
5. 5. Top with a mound of slaw, then drizzle the pork and slaw with Smoked Ghost Pepper Infused Olive Oil.
6. 6. Cap with the top buns, press gently, and serve right away while the sliders are warm and soft.

Notes

Use the smoked ghost pepper oil sparingly and build to taste. The flavor is bold, smoky, and hot, so a little goes a long way. If you want a milder finish, drizzle only on the buns or over the top of the assembled sliders.

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Recipe Tips

• Warm the pulled pork gently so it stays juicy before assembling the sliders.
• Add the smoked ghost pepper oil at the end so its smoky heat stays bright.
• If your barbecue sauce is very thick, loosen it with a splash of apple cider vinegar or water for easier mixing.

Serving Suggestions

• Serve with potato salad, pickles, or kettle chips for a laid-back spread.
• These sliders fit right in at game day gatherings, cookouts, and casual dinner parties.
• Set out extra barbecue sauce on the side for guests who want more.

Storage

• Store leftover pork and slaw separately in airtight containers in the refrigerator for up to 3 days.
• Reheat the pork gently before assembling fresh sliders.
• Assembled sliders are best enjoyed right away so the buns stay soft.

Variations

• Swap the pulled pork for shredded chicken if that is what you have on hand.
• Use brioche slider buns for a richer, softer finish.
• Add sliced pickles or thin red onion for extra crunch.

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