Alabama White Sauce Lamb Sliders (Printable version)

Tender pulled lamb with tangy Alabama white sauce on soft slider buns topped with crisp slaw.

# What you'll 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)

# Directions:

01 - Preheat the oven to 300°F.
02 - In a small bowl, combine smoked paprika, garlic powder, cumin, salt, and 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 the lid and transfer to the preheated oven. Roast for 3 hours or until the lamb is fork-tender and pulls apart effortlessly.
05 - While the lamb braises, whisk together mayonnaise, apple cider vinegar, 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 the shredded cabbage and carrot with mayonnaise, apple cider vinegar, salt, and pepper in a bowl until evenly coated. Chill in the refrigerator until serving.
07 - Remove the lamb from the oven and shred it directly in the pot using two forks, mixing the meat with the accumulated cooking juices. Drizzle with a generous amount of 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, cap with the top buns, and serve immediately.

# Expert Tips:

01 -
  • The Alabama white sauce is a total game changer, tangy and creamy, and once you try it on lamb you will never go back to regular barbecue sauce.
  • These sliders disappear within minutes at any gathering, and people always ask for the recipe before they even finish chewing.
02 -
  • Do not skip the sear, I tried rushing it once and the lamb tasted flat and one dimensional compared to the properly browned version.
  • Let the white sauce chill for at least thirty minutes because it tastes harsh and vinegary right after mixing but mellows into something magical given time.
03 -
  • Save any leftover lamb juices and mix them back into the shredded meat before adding the sauce, this is where all the concentrated flavor lives.
  • Toast the buns in a dry skillet for thirty seconds before assembling, it creates a barrier that prevents sogginess and adds a satisfying crunch.

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