Alabama White Sauce Lamb Sliders (Print Version)
Tender pulled lamb with tangy Alabama white sauce on soft buns, topped with crisp slaw for a Southern barbecue feast.
# 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
→ For Serving
23 - 8 soft slider buns
24 - Pickled red onions (optional)
# How to Make It:
01 - Preheat oven to 300°F.
02 - In a small bowl, combine smoked paprika, garlic powder, cumin, kosher salt, and black 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 a deep golden-brown crust forms, approximately 3 to 4 minutes per side.
04 - Pour the stock into the pot around the lamb. Cover tightly with a lid and transfer to the preheated oven. Braise 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, prepared 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 - In a separate bowl, toss shredded cabbage and carrot with mayonnaise, apple cider vinegar, salt, and pepper until evenly coated. Chill until serving time.
07 - Remove the lamb from the oven and shred the meat directly in the pot using two forks, mixing it 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 bun, and serve immediately.
# Expert Advice:
01 -
- The Alabama white sauce is a total game changer, tangy and creamy with a horseradish kick that cuts right through the richness of lamb.
- Low and slow oven braising means you get smoky, pull apart tenderness without babysitting a smoker all day.
02 -
- If you open the lid before two and a half hours have passed, you release the steam that is doing half the work, so resist the urge to peek.
- The white sauce tastes significantly better after sitting in the fridge for at least an hour, so make it first and let the flavors develop while the lamb braises.
03 -
- If you have access to a smoker, finish the lamb on it for the last thirty minutes with the lid off to add a layer of real wood smoke that paprika alone cannot replicate.
- Toast the slider buns cut side down in a dry skillet for thirty seconds before assembling because that golden edge stops the sauce from soaking through and creates a satisfying crunch.