Ingredients
The Build
- 12 slices Cache Valley Gouda Cheese
- 12 brioche slider buns
- 1 lb pulled pork
- 1 cup your favorite BBQ sauce
The Bright Slaw
- ½ cup red cabbage, very thinly sliced
- ½ cup green cabbage
- 1/2 cup fresh cilantro leaves, rough chopped
- 1 tbsp apple cider vinegar
- Juice of 1/2 lime
- 2 tbsp olive oil
- 1 tsp sugar
- Pinch of sea salt
The Homemade Oven-Roasted Pork
- 3-4 lb boneless pork shoulder (Boston Butt)
- 1 tbsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 cup chicken broth or water
Steps
- The Oven-Roasted Pork: Preheat your oven to 300°F (150°C). Rub the pork shoulder generously with the salt, pepper, paprika, and garlic powder.
- Place the pork in a Dutch oven or deep roasting pan. Roast uncovered for 1 hour. This builds a beautiful, deeply flavored crust on the outside.
- Add 1/2 cup of broth to the bottom of the pan (be careful not to pour it over the meat and wash off your spices). Cover tightly with a lid or heavy-duty foil.
- Return to the oven for 2.5 to 3 hours until the meat is fork-tender.
- Let the pork rest in its juices for 20 minutes before shredding with two forks. Toss with your favorite BBQ sauce.
- The Bright Slaw: In a medium bowl, toss the sliced red cabbage, cilantro, apple cider vinegar, lime juice, olive oil, sugar, and salt.
- Set aside so the flavors can meld. This bright, acidic, and slightly sweet slaw cuts right through the richness of the BBQ and Gouda!
- The Build: Layer the bottom halves of the brioche buns with the warm, saucy pulled pork.
- Drape a slice of Cache Valley Gouda generously over the warm pork on each slider. (Tip: Pop them under the broiler for just a minute if you want to show off that incredible, gooey Gouda melt!)
- Top the melted cheese with a pinch of the bright slaw.
- Crown with the top bun and serve immediately.
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Author Bio
Jenn Martello
Jenn Martello is a Corporate Chef with a proven track record of driving product innovation for leading food brands and restaurants. A graduate of Le Cordon Bleu, Pasadena, she expertly combines her culinary foundation with polished presentation skills to support national trade show activations and new product launches. Formerly a sought-after private chef in Salt Lake City and Park City, Jenn also served as a culinary representative for the Utah Department of Agriculture. Her notable roles include Corporate Chef at Mahalo, where her digital cooking tutorials significantly expanded the brand’s online reach. As a familiar and recognized culinary voice throughout the region, Jenn is frequently featured on “Good Things Utah.”
When not in the kitchen, Jenn embraces the outdoor Utah lifestyle—road biking, mountain biking, paddle boarding, and skiing—sometimes even cooking in the great outdoors. She is also a proud mother to two amazing kids: a daughter who shares her baking passion and a son with an adventurous palate. Connect with Jenn: Instagram @chefjennmartello | TikTok @chefjennmartello
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