Pulled Pork Smokin’ Sliders

Smokin' Sous Vide Pulled Pork

Recipe: Natallia Nice

Ingredients

  • 3–4 lb Pork Shoulder (bone-in or boneless)
  • 2½–3 Tbsp LifeSpice Smokin’ seasoning (to taste)
  • 1 Tbsp Brown Sugar (optional, for balance)
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Oil
  • 4 Pretzel Slider Buns (buy from store, or make your own using this recipe!)

Method

  1. Pat pork dry. Rub with oil, then coat evenly with Smokin’ seasoning and brown sugar (if using).
  2. Place pork in a vacuum bag. Add apple cider vinegar and Worcestershire sauce. Vacuum seal.
  3. Sous vide at 165F for 18-24 hours.
  4. Remove pork from the bag, reserving juices. Shred while warm.
  5. Reduce juice from the sous vide bag, if desired, and fold back into pork.
  6. Optional: Broil or sear briefly to add texture.
  7. Hold hot or chill and reheat gently before serving on pretzel buns.

Slider Slaw with Chamoy Pickle Seasoning

Recipe: Natallia Nice

Ingredients

  • 3 cups Green Cabbage, finely shredded
  • 1 cup Red Cabbage, finely shredded
  • ½ cup Carrot, julienned or grated
  • ½ cup Mayonnaise
  • 1½ Tbsp Apple Cider Vinegar
  • LifeSpice Chamoy Pickle seasoning, to taste
  • 1 tsp Dijon Mustard
  • Black Pepper, to taste

Method

  1. Combine cabbage, carrot, and green onion in a mixing bowl.
  2. Whisk all dressing ingredients until smooth.
  3. Toss slaw with dressing until evenly coated.
  4. Chill for 30–60 minutes before serving.