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Smoked Ghost Pepper Infused Olive Oil Blend 250ml bottle
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
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 sliders
Course: Appetizer, Dinner, Lunch, Snacks
Cuisine: American Classics, Fusion Cuisine, Party Foods, Southern
Ingredients Equipment Method Notes

Ingredients
  

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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