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Bobby Flay Pulled Pork Slider Adaptation

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Makes: 1 servings adjust
This recipe is based closely on Bobby Flay's Carolina style pulled pork. I've made a couple small adaptations after first trial. This recipe was very successful as our first-ever Florida wild hog preparation.



  • 1 cup Ancho Chili Powder
  • 13 cup Spanish Paprika
  • 3 tablespoons Dried Oregano
  • 3 tablespoons Ground Coriander
  • 3 tablespoons Ground Dry Mustard
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Freshly Ground Black Pepper
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Crushed Red Pepper Flakes

Step 1

Combine ingredients for dry rub. Package and store extra.


  • 6 pounds Boston Butt Pork Roast

Step 2

Pat dry rub generously onto pork. Wrap in plastic and refrigerate overnight.

Step 3

Unwrap and smoke pork 3-4 hours, using 2 pans of chips.


  • 1 bottle Amber Ale

Step 4

Place pork on rack in roasting pan. Pour bottle of beer into bottom of pan. Seal foil tightly around edges to keep steam inside. Roast 5-6 hours at 275-degrees.


  • 14 cup Rice Vinegar
  • 2 tablespoons Dijon Mustard
  • 2 teaspoons Honey
  • 12 teaspoon Cracked Black Pepper
  • 12 teaspoon Kosher Salt
  • 14 Olive Oil
  • 13 cup Canola Oil

Step 5

Make Carolina-style barbeque sauce. Combine ingredients in food processor and process until emulsified.


  • 2 bunches Green Onion, course chopped partway up into greens
  • 14 cup Red Wine Vinegar
  • 1 Serrano Pepper, seeded and course chopped
  • 2 tablespoons Mayonnaise
  • 12 teaspoon Kosher Salt
  • 14 teaspoon Freshly Ground Black Pepper
  • 12 cup Olive Oil

Step 6

Make slaw dressing. In food processor, pulse onions and peppers with vinegar, mayonnaise, salt, and pepper until fine. Drizzle olive oil into running food processor until dressing is emulsified.


  • 14 cup Fresh Cilantro, stemmed and chopped

Step 7

Fold cilantro into slaw dressing.


  • 1 head Red Cabbage, finely shredded into slaw
  • 2 slices Red Onion, diced fine

Step 8

Shred cabbage finely. Add finely sliced onion. Dress with slaw dressing to taste.


  • 24 Slider Rolls, sliced
  • 3 tablespoons Butter, melted

Step 9

Slice, butter, and toast slider rolls on griddle.

Step 10

Remove pork to cutting board. With sharp knife and fork, pull pork into bowl. Dress pork with the Carolina barbeque sauce.

Step 11

Serve pork on slider roll with slaw as a garnish directly on sandwich. Optionally, serve open face style since they'll be messy to eat.
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