Alabama White Sauce Lamb Sliders (Printable)
Tender pulled lamb with creamy Alabama white sauce on slider buns with fresh slaw.
# What You'll Need:
→ For the 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
→ For the 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
→ For the 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
→ To Serve
23 - 8 soft slider buns
24 - Pickled red onions (optional)
# How To Make:
01 - Preheat the oven to 300°F.
02 - In a small bowl, combine the 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 shreds apart easily.
05 - While the lamb braises, whisk together the mayonnaise, apple cider vinegar, prepared horseradish, Dijon mustard, lemon juice, garlic powder, onion powder, black pepper, and salt in a medium bowl until smooth. Cover and refrigerate until ready to use.
06 - In a separate bowl, toss the shredded cabbage and carrot with mayonnaise, apple cider vinegar, salt, and pepper until evenly coated. Cover and refrigerate to allow the flavors to meld.
07 - Remove the lamb from the oven and transfer it to a cutting board. Shred the meat using two forks, discarding any large pieces of fat. Return the shredded lamb to the pot and toss with the accumulated juices. Drizzle with Alabama White Sauce and mix until well coated.
08 - Layer a generous portion of pulled lamb onto the bottom half of each slider bun. Top with slaw and pickled red onions if desired. Drizzle with additional white sauce and cap with the top bun. Serve immediately.
# Expert Tips:
01 -
- The Alabama white sauce is a total game changer, tangy and creamy with a sneaky kick from horseradish that makes people ask what is in this.
- Lamb shoulder shreds into the most tender, juicy piles of meat that make regular pulled pork feel jealous.
02 -
- Do not skip the sear because that brown crust is where a huge amount of flavor lives and you cannot get it back later.
- The white sauce tastes significantly better after sitting in the fridge for at least an hour, so make it first and set it aside.
03 -
- If the lamb is not shredding easily after three hours, give it another thirty minutes rather than forcing it because patience here is the difference between good and unforgettable.
- Toasting the slider buns lightly on a dry pan before assembling adds a layer of texture that prevents sauce soak through.