I wanted something with Asian flavors in a small, satisfying bite, and this is what I came up with. Not a burger, not fried chicken, but pork shoulder marinated in a Thai BBQ sauce that is everything I love about Thai cooking, soy sauce and honey and sriracha and lime and ginger and garlic, all of it simmered together and poured over thin sliced pork. A light slaw on top for freshness and crunch. A soft bun to hold it all. It made sense to me from the moment I thought of it, and it has made sense to everyone who has eaten it since. Make a batch for your next gathering and watch them disappear.
Prepare the Thai BBQ Sauce: In a small saucepan, combine soy sauce, honey, sriracha sauce, lime juice, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened. Remove from heat and set aside.
Marinate the Pork: In a bowl, combine the thinly sliced pork shoulder with Thai BBQ sauce, salt, and pepper. Cover and refrigerate for at least 1 hour to marinate (Note: Marinating the pork for at least 1 hour allows the flavors to penetrate the meat, enhancing its taste and tenderness).
Make the Slaw: In a large bowl, toss together shredded cabbage, julienned carrot, chopped cilantro, rice vinegar, vegetable oil, salt, and pepper. Mix well to combine.
Cook the Pork: Heat a grill or grill pan over medium-high heat. Grill the marinated pork slices for 3-4 minutes per side or until cooked through and caramelized (Note: Grilling the pork until it's caramelized adds a delicious smoky flavor and a crispy texture to the meat).
Assemble the Sliders: Place a grilled pork slice on each toasted slider bun bottom to assemble. Top with a generous spoonful of slaw and cover with the bun tops.
Serve Thai BBQ Pork Sliders warm and freshly assembled on a platter for an inviting presentation. Place the grilled pork slices on toasted slider buns and top generously with crunchy slaw. Garnish with fresh cilantro or Thai basil for an added touch of flavor. Accompany with suggested side dishes and extra Thai BBQ sauce for dipping. These sliders are perfect for casual gatherings or a flavorful weeknight meal.
Notes
Partially freeze the pork shoulder for thirty minutes before slicing. It firms just enough to make thin, even slicing much easier and produces the quarter inch pieces that caramelize beautifully over high heat. Thick, uneven slices cook unevenly and do not develop the same sticky, charred surface that makes these sliders worth making.Reserve a portion of the Thai BBQ sauce before the pork goes in to marinate. That reserved portion is your glaze for the final minute of cooking, and it should be the sauce that has not touched raw pork. Set it aside first. It is a small detail that makes a real difference.Marinate overnight if you can. The sauce penetrates more deeply overnight and the pork will be more flavorful all the way through. If you are making these for a gathering, marinate the night before and the cooking takes fifteen minutes the next day. That is a very good trade.Cook in batches over high heat and do not move the pork too soon. Two to three minutes per side, undisturbed, and the caramelization will take care of itself.The slaw is light by design. Keep it that way. Rice vinegar, salt and pepper, spring onions and cilantro added just before serving. It is there to provide freshness alongside the rich pork. Let it do its job simply.