Grilled Apple Pulled Pork Sliders

Rosemary-Smoked Apple Pulled Pork Sliders with Happy Slaw
Share on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on StumbleUponPin on Pinterest

Who doesn’t like a pulled pork slider? Tailgate parties are in full swing, and you want to bring your best game to the game. Nothing scores more than a rosemary-smoked apple pulled pork slider. These sliders are easy to make, easy to grip and easy to eat. You can’t be beat with easy.

Don’t let the “science” behind this post throw you off. It’s really not as complicated as it sounds. So let’s just jump right in.  Transglutaminase, more commonly known as “meat glue,” is used in the molecular gastronomy world for fusing proteins together.  You have seen it in action and didn’t even know it – imitation crab is held together this way. It is safe to use and it is found in plants, animals and the human body.

Why am I saying all of this? Because I used a little to fuse these pork loin chops together with apple slices to make a “whole” pork loin for my smoked and pulled apple pork sliders with happy slaw. You will see a link to a website in the recipe to learn more about transglutaminase, if you want to try some. I think you should.

But, most importantly, I recommend you make a lot of these sliders all at once, because once you put them out, they will disappear in a bite or two.

Rosemary-Smoked Apple Pulled Pork

Rosemary-Smoked Apple Pulled Pork Sliders with Happy Slaw

I recommend you make a lot of these sliders all at once because once you put them out they will disappear in a bite or two.

Rosemary Smoked Apple and Pulled Pork Tenderloin Sliders with Happy Slaw

Prep Time: 1 hour

Cook Time: 3 hours

Total Time: 4 hours

Yield: Minimum 16 sliders

Serving Size: 2 sliders per person

Calories per serving: --

Fat per serving: --


    For The Apple Pork
  • 4 one-inch thick pork loin chops
  • Salt and pepper
  • 4 tablespoons Transglutaminase
  • 1 Granny Smith apple, sliced thin
  • 1 tablespoon white vinegar
  • 2 tablespoons yellow mustard
  • 1 tablespoon honey
  • String
  • Rosemary sticks left over from your sprigs of fresh rosemary. (you might need to save these up or use your favorite smoking chips)
  • For The Buns
  • 1 can of refrigerated biscuits (eight to a can)
  • 1 1 ½ inch round cutter mold (you can use a juice glass if you don't have a mold)
  • 1 egg white whisked with a teaspoon of water
  • ¼ cup of black and white sesame seeds
  • For The Happy Slaw
  • 2 large carrots, shredded
  • 1 Granny Smith apple, sliced thin then sliced into matchsticks
  • 2 cups finely shredded purple cabbage
  • 1 red onion, sliced thin
  • 2 celery stalks, sliced into matchsticks
  • ¼ cup apple cider vinegar
  • 4 tablespoons honey
  • Salt and pepper


  1. Preheat The Big Easy® Smoker Roaster & Grill by Char-Broil® on the No. 15 setting. If you are using your Premium TRU-Infrared™ grill by Char-Broil®, you will want one side on high and one side on low.
  2. Place your pork chops on a sheet pan and season both sides with salt and pepper.
  3. Dust one side of each pork chop with transglutaminase and layer some apple slices, then place a transglutaminase-dusted pork chop down and repeat with the rest of the apples and pork chops.
  4. Mix together the vinegar, mustard and honey. Liberally rub the pork roast with the mixture.
  5. Tie the whole bundle together with some kitchen string. You can truss it if you know how to truss it or you can just wrap string around it and around it until it's tied together.
  6. Put your "pork loin" in your preheated The Big Easy®, or on the high side of your grill. If you are using your grill, then put your rosemary or your favorite smoking chips in your smoker box. If you are using The Big Easy®, put your rosemary or your favorite smoking chips in the smoker drawer on the front of the unit.
  7. Let your roast cook until the wood finishes producing smoke.
  8. If using your grill, when the smoke has died down, put your roast on the low side of your grill and turn the high side down to low. If you are using The Big Easy®, then turn the setting down to No. 10.
  9. Let the pork roast cook until the internal temperature reaches 145°F. Remove from heat and lest rest. When the pork is cool enough to handle, shred it into a bowl.
  10. To make the buns, preheat your oven to 350°F.
  11. Open the can of biscuits and remove each one. Each individual biscuit is going to make two slider buns.
  12. Gently stretch out the biscuit so that it’s almost double in size.
  13. Using your cutter mold or a juice glass, cut two buns out of each biscuit, reserving the excess from each. Repeat with all the biscuits until you have 16 small buns. You can take the excess and roll it out and cut it with your mold or glass to get extra buns.
  14. Arrange the buns on a baking sheet
  15. Brush egg white on each bun. Sprinkle sesame seeds on each bun.
  16. Bake until golden brown, about 8 - 12 minutes. Remove from oven and let cool.
  17. Slice in half, giving you a top bun and a bottom bun.
  18. To prepare the Happy Slaw, take all your ingredients -- except the salt and pepper -- and put them in a bowl. Toss gently. Taste for salt and pepper and season accordingly.
  19. To assemble the sliders, place a little pulled pork on the bottom half of each bun and top with some of the slaw.


The longer you let the slaw rest, the more water the cabbage will release, so make it last and use it fast. You can also make extra slaw and serve it as a side dish.

Leave a Reply

Please prove that you are not a robot. *

Related Information