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Tupelo Honey Pork Sliders and Jalapeno - Honey Mustard Slaw



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3/4 cup all-purpose flour
0.75 cup of Jalapeno-Honey Mustard Slaw for Tupelo Honey Pork Sliders Magnifying_glass
2 1/4 cup stone ground cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 large eggs
1 3/4 cup buttermilk
1/2 cup Tupelo honey
1/4 cup corn oil
3/4 cup sharp cheddar cheese, shredded
1 cup fresh blueberries
3/4 cup barbecue sauce, of choice
1/2 cup Tupelo honey
1 lb. pulled pork shoulder


  1. 1
    Preparing Slaw: Preheat oven to 375°F. Lightly coat muffin pan with spray oil. In a large mixing bowl whisk together flour, cornmeal, baking powder, baking soda, and salt. In a separate bowl combine eggs, buttermilk, honey, and oil. Add wet ingredients to dry, stir until well combined. Fold in cheese and blueberries. Scoop approx. 1/3 cup batter into prepared muffin pans, filling 16 of the cups about 1/2 full, and bake on upper rack of oven for 12– 16 minutes, or until a pick inserted in the center comes out clean. Let muffins cool for 3 minutes before removing from pan. Reserve.
  2. 2
    Preparing Pork: Combine barbecue sauce and honey in large saucepan until warm. Add hot pulled pork and gently combine until pork is evenly coated with sauce.
  3. 3
    Assembling Sliders: Split corn muffins horizontally and place 1 ounce of pulled pork mixture on bottom half of each muffin. Top pork with 1 heaping tablespoon of the slaw and top with remaining muffin tops. Insert a 4" bamboo skewer in center of each muffin and serve immediately.


Recipe Courtesy of Chef Todd Downs, Food Sense, Inc.
Ft. Wayne, Ind.
Photo: ©SoudersStudios

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cuisines North & South American, Southwestern & Tex Mex
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