Alabama White Sauce Lamb Sliders (Printer-friendly)
Tender pulled lamb in tangy Alabama white sauce on soft buns with crisp slaw—pure Southern comfort.
# What You'll Need:
→ Lamb Shoulder
01 - 3.3 lbs boneless lamb shoulder
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
→ Braising Liquid
07 - 1 cup chicken or beef broth
08 - 2 tbsp apple cider vinegar
→ Alabama White Sauce
09 - 3/4 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tbsp prepared horseradish
12 - 1 tbsp lemon juice
13 - 1 tbsp Dijon mustard
14 - 1 tsp sugar
15 - 1/2 tsp cracked black pepper
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/4 tsp cayenne pepper
19 - Salt to taste
→ Slaw
20 - 2 cups shredded green cabbage
21 - 1/2 cup shredded carrot
22 - 2 tbsp mayonnaise
23 - 2 tsp apple cider vinegar
24 - 1/4 tsp sugar
25 - Salt and pepper to taste
→ Assembly
26 - 8 soft slider buns
27 - 1 tbsp melted butter (optional)
# How To Make It:
01 - Preheat oven to 325°F. Position the rack in the lower third of the oven for even heat distribution.
02 - Pat the lamb shoulder dry with paper towels. Rub evenly with olive oil, then season generously with kosher salt, black pepper, smoked paprika, and garlic powder, pressing the spices into the meat on all sides.
03 - Place the seasoned lamb in a Dutch oven or roasting pan. Pour the broth and apple cider vinegar around the lamb, being careful not to wash off the seasoning. Cover tightly with a lid or heavy-duty aluminum foil.
04 - Roast for approximately 3 hours, checking occasionally. The lamb is ready when it pulls apart effortlessly with a fork and reaches an internal temperature of around 200°F for optimal tenderness.
05 - While the lamb roasts, whisk together the mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, Dijon mustard, sugar, cracked black pepper, garlic powder, onion powder, cayenne pepper, and salt in a mixing bowl until completely smooth. Refrigerate until ready to use.
06 - In a separate bowl, toss the shredded cabbage and carrot with mayonnaise, apple cider vinegar, sugar, salt, and pepper until evenly coated. Cover and refrigerate until serving time to allow the flavors to meld.
07 - Remove the lamb from the oven and transfer to a large bowl. Using two forks, shred the meat while discarding any excess fat or connective tissue. Pour half of the Alabama white sauce over the shredded lamb and toss to coat evenly.
08 - Lightly toast the slider buns in a skillet or under the broiler. Brush the cut sides with melted butter for extra richness, if desired.
09 - Pile the sauced pulled lamb generously onto the bottom halves of the toasted buns. Top with a spoonful of slaw and an extra drizzle of Alabama white sauce if desired. Cap with the top buns and serve immediately.
# Expert Tips:
01 -
- The tangy, peppery white sauce clings to every strand of lamb and makes you wonder why you ever settled for regular barbecue sauce.
- These sliders disappear within minutes at any gathering, and people will corner you for the recipe before the night is over.
02 -
- Resist the urge to peek during braising because every time you lift that lid you lose steam and add twenty minutes to your cook time.
- The lamb needs to rest for at least ten minutes after coming out of the oven before shredding or all those juices will run right out onto your cutting board.
03 -
- If you want smoke without a grill, a half teaspoon of liquid smoke in the braising liquid transforms the whole dish with zero extra effort.
- Toast the buns cut side down in a dry skillet for thirty seconds and you will never go back to untoasted bread again.