Gochujang Braised Pork Sliders

Difficulty: Medium | Makes: 6 Servings

Packed with sweet, savory, and spicy flavors, these sliders are the ultimate crowd-pleaser. Perfect for game days, gatherings, or anytime you’re craving delicious sliders!

For the Pork

2 lbs pork shoulder, trimmed and cut into large chunks
1/4 cup Roland® Gochujang
2 tablespoons Roland® White Miso
2 tablespoons prepared BBQ sauce
1/4 cup Roland® Unseasoned Rice Vinegar
1/2 cup water or stock
2 tablespoons brown sugar
1 teaspoon black pepper

For the Pickled Vegetables

1/2 cup julienned daikon radish
1/2 cup julienned carrots
2 tablespoons Roland® Unseasoned Rice Vinegar
1 teaspoon sugar
Pinch of salt

For the Sliders

6 pretzel slider buns, toasted
1/4 cup Roland® Fire-Roasted Yellow Peppers, sliced
1/4 cup Roland® Fire-Roasted Red Peppers, sliced
1/4 cup Roland® Pickled Red Onions
Fresh scallions, sliced thin
Fresh cilantro leaves
Potato chips
Snap peas

Directions

Place the pork chunks in a Dutch oven or oven-safe pot. Pour the braising sauce over the pork, ensuring it is fully coated. Cover and cook in the oven at 325°F for 2.5 hours, or until the pork is tender and easily shredded. Remove from the oven and shred the pork, mixing it back into the sauce
In a small bowl, combine the julienned daikon radish, carrots, rice vinegar, sugar, and salt. Toss to coat and let sit for 20 minutes, stirring occasionally
Toast the pretzel slider buns until golden and slightly crisp. Spread a thin layer of gochujang on the bottom bun and add a generous portion of the braised pork
Top with a mix of fire-roasted yellow and red peppers, pickled red onions, pickled vegetables, fresh cilantro leaves, and a sprinkle of sliced scallions. Place the top bun on and secure with a skewer topped with a scallion slice
Arrange three sliders on a round plate or small board with a handle. Serve with a side of potato chips and fresh snap peas for crunch