These BBQ pork sandwiches are made with sweet potato “buns” instead of bread, pulled pork, an easy sugar-free homemade BBQ sauce, and a quick coleslaw all piled high into one delicious tower of yumminess.
Summer is so close I can almost taste it (literally)! It’s like Florida realllllyy wants it to be summer but it just can’t quite get there. We have have had really warm days here recently and it has me craving summer foods. Like backyard barbecue kind of foods. I think we can all agree that typical backyard barbecues do not include the healthiest food.
Have you ever looked at the ingredients in a store bought BBQ sauce? They’re usually full of sugar! It’s hard to find one with clean ingredients that is sugar free. Thankfully, Alex from The Defined Dish is a culinary genius and gifted the world with the amazing recipe for a sugar free, paleo, whole30 approved BBQ sauce. Find her blog post here: http://www.thedefineddish.com/all-purpose-whole30-bbq-sauce/
Her recipe calls for balsamic vinegar, which adds a sweetness without added sugar. Make sure you have a good quality balsamic vinegar without added sugar! If you don’t have balsamic, I find that coconut aminos works just as well, or even 1/2 balsamic, 1/2 coconut aminos.
For the pulled pork, my husband smoked a Boston butt on our Kamado Joe overnight and it turned out amazing! [Sorry friends, Luke doesn’t do recipes, he just “feels it out.” *Insert eye roll*] But if you don’t have time for this, I’m a huge fan of the pulled pork from Sam’s Club, which is super clean and Paleo-approved and it’s already cooked and ready to eat!
For the coleslaw, you’ll need your stash of homemade mayo. If you don’t have any on hand, you can buy some at the store for $8.00 (no joke) or you can quickly make some homemade in about 3 minutes — queue shameless plug for my easy paleo/whole30 homemade mayo recipe.
BBQ Pork Sliders
- 2 lbs pulled pork
- 3 large sweet potatoes
- 1 package coleslaw mix (green & purple cabbage and carrot)
- 3/4 cup homemade mayo
- 1/4 cup apple cider vinegar
- 1/2 cup sliced green onion
- 1/2 tsp garlic powder
- salt & pepper to taste
The Defined Dish’s Whole30 BBQ Sauce
- 16 oz can tomato sauce
- 1/4 cup balsamic vinegar (can sub coconut aminos or 1/2 balsamic and 1/2 coconut aminos)
- 2 tsp Crystal’s hot sauce
- 1 tbsp yellow mustard
- 1/2 tsp smoked paprika
- 2 cloves garlic, minced
- salt & pepper to taste
- Preheat oven to 400*F.
- Slice sweet potatoes into 3/4 inch thick slices. Lay flat in a single layer on a baking sheet. Spray with olive oil and sprinkle with salt. Bake for 30 minutes.
- While the potatoes cook, prepare the coleslaw. Combine all ingredients in a large bowl and mix well.
- For the BBQ sauce, add all ingredients to a small sauce pan and heat. DO NOT BOIL or it will splash.
- When the sweet potatoes are finished baking, transfer to a heated grill over medium high heat. Cook just long enough for grill marks to form and until cooked through.
- Assemble the sliders by placing a scoop of coleslaw on top of a sweet potato slice. Then add the pulled pork. Drizzle with the BBQ sauce and top with another sweet potato slice.
- Store leftover coleslaw and BBQ sauce in air tight containers in the refrigerator.