Alabama White Sauce Lamb Sliders (Print View)

Tender pulled lamb with creamy Alabama white sauce on soft buns topped with crisp slaw.

# What You'll Need:

→ Pulled Lamb Shoulder

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 - ½ cup mayonnaise
10 - ¼ cup apple cider vinegar
11 - 1 tablespoon prepared horseradish
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon lemon juice
14 - ½ teaspoon garlic powder
15 - ½ teaspoon onion powder
16 - ½ teaspoon black pepper
17 - ½ teaspoon salt

→ Crisp Slaw

18 - 2 cups shredded green cabbage
19 - ½ 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)

# Method:

01 - Preheat the 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 the lid and transfer to the preheated oven. Roast 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 - Toss shredded cabbage and carrot with mayonnaise, apple cider vinegar, salt, and pepper in a bowl until evenly coated. Chill until assembly.
07 - Remove the lamb from the oven and shred it directly in the pot using two forks, mixing it with the accumulated cooking juices. Drizzle with Alabama White Sauce and toss to coat the meat evenly.
08 - Layer the sauced pulled lamb onto the bottom half of each slider bun. Top with crisp slaw and pickled red onions if desired. Drizzle with additional white sauce, cap with the top bun, and serve immediately.

# Insider Tips:

01 -
  • The Alabama white sauce is a creamy, vinegary revelation that completely changes how you think about barbecue sauce.
  • Lamb shoulder shreds into the most luxurious, juicy piles of meat you will ever pile onto a tiny bun.
02 -
  • Do not skip the sear because that browning step creates a layer of flavor the oven braise cannot replicate on its own.
  • The white sauce tastes dramatically better after resting in the fridge for at least an hour, so make it first.
03 -
  • If you have access to a smoker, cook the lamb shoulder low and slow over hardwood for two hours before finishing it in the oven with stock for a smokier result.
  • Let the seasoned raw lamb sit uncovered in the fridge overnight so the spice rub penetrates deeply and the surface dries out for a better sear.

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