Alabama White Sauce Lamb Sliders (Printable Version)
Tender pulled lamb with tangy white sauce on soft buns—Southern comfort food at its finest.
# What You'll Need:
→ Lamb Shoulder
01 - 3.3 lbs boneless lamb shoulder
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
→ Braising Liquid
07 - 1 cup chicken or beef broth
08 - 2 tablespoons apple cider vinegar
→ Alabama White Sauce
09 - 3/4 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tablespoon prepared horseradish
12 - 1 tablespoon lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon sugar
15 - 1/2 teaspoon cracked black pepper
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt to taste
→ Slaw
20 - 2 cups shredded green cabbage
21 - 1/2 cup shredded carrot
22 - 2 tablespoons mayonnaise
23 - 2 teaspoons apple cider vinegar
24 - 1/4 teaspoon sugar
25 - Salt and pepper to taste
→ Assembly
26 - 8 soft slider buns
27 - 1 tablespoon melted butter (optional)
# Directions:
01 - Preheat oven to 325°F. Position the rack in the lower-middle position for even heat distribution.
02 - Pat the lamb shoulder dry with paper towels. Rub evenly with olive oil, then season generously with kosher salt, black pepper, smoked paprika, and garlic powder, pressing the spices into all surfaces.
03 - Place the seasoned lamb in a Dutch oven or roasting pan. Pour the broth and apple cider vinegar around the lamb, avoiding the top surface. Cover tightly with a lid or heavy-duty aluminum foil.
04 - Roast for approximately 3 hours, checking near the end. The lamb is ready when it pulls apart effortlessly with a fork and reaches an internal temperature of around 200°F for optimal tenderness.
05 - While the lamb braises, whisk together mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, Dijon mustard, sugar, cracked black pepper, garlic powder, onion powder, cayenne pepper, and salt in a mixing bowl until smooth and well combined. Refrigerate until ready to use.
06 - Toss shredded green cabbage and carrot with mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl until evenly coated. Refrigerate until serving to allow flavors to meld.
07 - Remove the lamb from the oven and transfer to a large bowl. Using two forks, shred the meat, discarding any excess fat or connective tissue. Fold in half of the prepared Alabama white sauce to coat the lamb evenly.
08 - Lightly toast the slider buns. Optionally brush the cut sides with melted butter before toasting for added richness and a golden finish.
09 - Pile the sauced pulled lamb generously onto the bottom halves of the toasted buns. Top with a mound of slaw and drizzle with additional Alabama white sauce if desired. Cap with the top buns.
10 - Serve immediately while the lamb is warm and the buns are fresh. Arrange on a platter for gatherings.
# Expert Advice:
01 -
- The tangy, creamy white sauce cuts through the richness of lamb in a way that regular barbecue sauce never could.
- Everything can be prepped ahead, so you actually get to enjoy your own gathering instead of being stuck at the stove.
02 -
- Do not skip patting the lamb dry before applying the rub, because moisture is the enemy of a good crust.
- The white sauce tastes significantly better after resting in the fridge for at least an hour, so make it first.
03 -
- Let the lamb rest for 15 minutes after removing it from the oven before shredding so the juices redistribute instead of spilling onto your cutting board.
- Save the leftover braising liquid, skim the fat, and use it to reheat the pulled lamb the next day for the most flavorful leftovers you will ever have.