BBQ Pulled Pork Sliders with Blue Cheese Ranch Slaw

Kimberly — Sat, 06 Feb 2016 23:40:55 +0000

I believe there is some “big game” on tomorrow that ends in a Bowl? 😉 Fortunately I have never been subjected to actually having to watch it as my husband attends the viewing elsewhere every year. 😀 However, the night before I always like to take part in the making of some delicious game day food. The kitchen is my playing field where I will always rush for 10 yards and score a touchdown! 😆

Playing Field-Score

Place your pork ribs in a good sized pot and pour the beef stock over them. You should have enough stock to cover the ribs, add more if necessary. Sprinkle a generous amount of pepper over them and stir to combine. Bring the ribs and stock to a boil for about 5 minutes. I do this to really get the cooking process started. Think of it as a “sear” if you will on a nice piece of meat that just locks that juicy goodness in. Turn the heat to low and simmer the ribs for 3 hours, watching and stirring every 20 minutes or so.
I’m Stock!

I’ve been peppered!

Boiling

Simmering
When the ribs are fall off the bone tender (and believe me they will be after 3 hours) it is now time to pull the pork. Remove the pork carefully to a plate or surface to start the shredding process. Take two forks and gently pull the pork apart. Take the pork and put it into an oven safe dish. Cover with the barbecue sauce and toss all together coating each morsel of yum. At this point I like to add a dash or two of Low Sodium Worcestershire sauce to just amp up the beef flavor, but this is entirely up to you.
Fall off the bone tender

Get to shredding

I’ve been shredded!
Turn your oven to broil on high. Place your pan underneath centered on the second oven shelf down. Watch your meat closely as the bbq sauce can burn fast (unless you like the charredness, which I personally do). Toss a few times to get all of the pieces under the broiler and remove and set aside until assembly time.
My fires are burning for you!
In a bowl add your cleaned coleslaw mix, blue cheese crumbles and about a cup of the ranch dressing to start and combine them all together. Add a pinch of kosher salt and a pinch of pepper to taste. If your slaw is too dry, as always add a little bit more dressing until it reaches your desired texture. Remember: you can always add but it is far more difficult to take away.
The Ranch Dressing

Ranch Blue Cheese Slaw
Turn your oven to 400 degrees, cut your buns in half and paint them with a little melted butter. Place them in the oven for about 5 minutes to crisp them. Now the part we have all been waiting for! Take some of that gorgeous pulled pork and pile it onto the toasted bun follow that up by placing some of that creamy slaw on top. My mouth is watering as I type. Serve with some homemade chips and the beverage of your choice. Happy Game Day Eve! Enjoy!
Hot Buttered Buns

Dig In!!

I encourage you to leave a comment or a success experience you have had!! The Leave a Reply fields are optional, if you want to remain anonymous just fill in the comment section and hit post! Thank you for sharing your experiences and remember “no [wo]man is an island.”

Ingredients

4-5lbs Country Style Pork Ribs
1-32 ozBox Unsalted Beef Stock
1Bag Coleslaw Mix
1Cup Ranch Dressing-Hidden Valley Ranch packet or whatever kind you like
6 Nice Sturdy Sandwich Buns-I always pick up a pack in the bakery section
1/4-1/2Cup Blue Cheese Crumbles
1-2Cups Barbecue Sauce-I use sweet & spicy for this recipe
Black Pepper-To taste
Kosher Salt-To taste
Low Sodium Worcestershire Sauce-Optional

Instructions

Place your pork ribs in a good sized pot and pour the beef stock over them. You should have enough stock to cover the ribs, add more if necessary. Sprinkle a generous amount of pepper over them and stir to combine. Bring the ribs and stock to a boil for about 5 minutes. I do this to really get the cooking process started. Think of it as a "sear" if you will on a nice piece of meat that just locks that juicy goodness in. Turn the heat to low and simmer the ribs for 3 hours, watching and stirring every 20 minutes or so.
When the ribs are fall off the bone tender (and believe me they will be after 3 hours) it is now time to pull the pork. Remove the pork carefully to a plate or surface to start the shredding process. Take two forks and gently pull the pork apart. Take the pork and put it into an oven safe dish. Cover with the barbecue sauce and toss all together coating each morsel of yum. At this point I like to add a dash or two of Low Sodium Worcestershire sauce to just amp up the beef flavor, but this is entirely up to you.
Turn your oven to broil on high. Place your pan underneath centered on the second oven shelf down. Watch your meat closely as the bbq sauce can burn fast (unless you like the charredness, which I personally do). Toss a few times to get all of the pieces under the broiler and remove and set aside until assembly time.
In a bowl add your cleaned coleslaw mix, blue cheese crumbles and about a cup of the ranch dressing to start and combine them all together. Add a pinch of kosher salt and a pinch of pepper to taste. If your slaw is too dry, as always add a little bit more dressing until it reaches your desired texture. Remember: you can always add but it is far more difficult to take away.
Turn your oven to 400 degrees, cut your buns in half and paint them with a little melted butter. Place them in the oven for about 5 minutes to crisp them. Now the part we have all been waiting for! Take some of that gorgeous pulled pork and pile it onto the toasted bun follow that up by placing some of that creamy slaw on top. My mouth is watering as I type. Serve with some homemade chips and the beverage of your choice. Happy Game Day Eve! Enjoy!

Coleslaw Mix – KIMBERLY BOUTIN

BBQ Pulled Pork Sliders with Blue Cheese Ranch Slaw