Alabama White Sauce Lamb Sliders (Printable version)
Tender pulled lamb with tangy creamy Alabama white sauce on soft buns with crisp slaw. Southern barbecue comfort food.
# What you need:
→ Pulled Lamb
01 - 2.5 lbs boneless lamb shoulder
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 tablespoon smoked paprika
06 - 2 teaspoons garlic powder
07 - 1 teaspoon ground cumin
08 - 1 cup chicken or lamb stock
→ Alabama White Sauce
09 - 1/2 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tablespoon prepared horseradish
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon lemon juice
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
16 - 1/2 teaspoon black pepper
17 - 1/2 teaspoon salt
→ Slaw
18 - 2 cups shredded green cabbage
19 - 1/2 cup shredded carrot
20 - 2 tablespoons mayonnaise
21 - 1 tablespoon apple cider vinegar
22 - Salt and pepper to taste
→ Assembly
23 - 8 soft slider buns
24 - Pickled red onions (optional)
# How To:
01 - Preheat oven to 300°F.
02 - In a small bowl, combine smoked paprika, garlic powder, cumin, kosher salt, and black pepper. Rub the spice mixture evenly over the entire surface of the lamb shoulder.
03 - Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, approximately 3 to 4 minutes per side.
04 - Pour the stock into the pot around the lamb. Cover tightly with a lid and transfer to the preheated oven. Roast for 3 hours until the lamb is fork-tender and pulls apart effortlessly.
05 - While the lamb braises, whisk together mayonnaise, apple cider vinegar, prepared horseradish, Dijon mustard, lemon juice, garlic powder, onion powder, black pepper, and salt in a medium bowl until smooth. Refrigerate until ready to use.
06 - Toss shredded cabbage and carrot with mayonnaise, apple cider vinegar, salt, and pepper in a bowl until evenly coated. Chill until serving.
07 - Remove the lamb from the oven and shred directly in the pot using two forks, mixing the meat with the accumulated juices. Drizzle with Alabama White Sauce and toss to coat evenly.
08 - Layer the sauced pulled lamb onto the bottom half of each slider bun. Top with slaw and pickled red onions if desired. Drizzle with additional white sauce and cap with the top buns. Serve immediately.
# Expert Advice:
01 -
- The Alabama white sauce is a revelation: creamy, tangy, and nothing like any barbecue sauce you have tried before.
- Lamb shoulder shreds into the most indulgent, juicy filling that makes ordinary sliders feel like a special occasion.
02 -
- If you lift the lid during braising you release steam and extend the cooking time, so keep that pot sealed tight.
- Letting the white sauce rest in the fridge for at least thirty minutes transforms it from good to extraordinary.
03 -
- The spice rub doubles as a quick seasoning for roasted vegetables, so make a batch and keep the leftover in a jar.
- Saving a spoonful of the braising liquid to mix into the shredded lamb adds moisture that no amount of sauce alone can replicate.