Alabama White Sauce Lamb Sliders (Printable)
Slow-roasted pulled lamb in tangy Alabama white sauce on soft slider buns with crisp slaw.
# What You'll Need:
→ Pulled Lamb Shoulder
01 - 2.5 lbs boneless lamb shoulder
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tbsp smoked paprika
06 - 2 tsp garlic powder
07 - 1 tsp ground cumin
08 - 1 cup chicken or lamb stock
→ Alabama White Sauce
09 - ½ cup mayonnaise
10 - ¼ cup apple cider vinegar
11 - 1 tbsp prepared horseradish
12 - 1 tsp Dijon mustard
13 - 1 tsp lemon juice
14 - ½ tsp garlic powder
15 - ½ tsp onion powder
16 - ½ tsp black pepper
17 - ½ tsp salt
→ Crisp Slaw
18 - 2 cups shredded green cabbage
19 - ½ cup shredded carrot
20 - 2 tbsp mayonnaise
21 - 1 tbsp apple cider vinegar
22 - Salt and pepper to taste
→ Assembly
23 - 8 soft slider buns
24 - Pickled red onions (optional)
# Directions:
01 - Preheat the oven to 300°F. 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, pressing gently to adhere.
02 - 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.
03 - Pour the stock into the pot around the lamb. Cover tightly with a lid and transfer to the preheated oven. Roast for 3 hours or until the lamb is fork-tender and pulls apart with minimal effort.
04 - 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 mixing bowl until smooth. Refrigerate until ready to use.
05 - Toss shredded cabbage and carrot with mayonnaise, apple cider vinegar, salt, and pepper in a bowl until evenly coated. Chill until serving.
06 - Remove the lamb from the oven and shred it directly in the pot using two forks, mixing the meat with the accumulated juices. Drizzle with Alabama White Sauce and toss to coat evenly.
07 - 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 and cap with the top bun. Serve immediately.
# Expert Tips:
01 -
- The white sauce is a total game changer if you have never tried tangy mayo based barbecue sauce on pulled meat.
- Lamb shoulder shreds just as beautifully as pork but brings a richer deeper flavor that pairs perfectly with the creamy acidity.
02 -
- Do not rush the sear because that caramelized crust is where a huge portion of the deep flavor comes from and a pale lamb shoulder will taste noticeably flat.
- The white sauce tastes significantly better after sitting in the fridge for at least an hour so the dried spices hydrate and the vinegar mellows into the mayo.
03 -
- Let the cooked lamb rest in its juices for fifteen minutes before shredding so the meat reabsorbs moisture instead of drying out.
- Toast the slider buns cut side down in a hot skillet for thirty seconds before assembling because that golden barrier is the difference between a structurally sound slider and a soggy disappointment.