This recipe is sure to satisfy the hungriest of Auburn fans. These BBQ Pork Sliders are served with a sweet heat homemade Tiger Sauce and of course, a signature dill pickle. Your Auburn Tailgate will be the ultimate party zone on Saturday. Wait until you try the Tiger Sauce! A little sweet, a little hot and full of in your face flavor. Sounds like every Auburn fan I know, right? 🙂 Maybe we should have called it War Eagle sauce. You can buy your pulled pork, or use our super easy "cook while you sleep" method. Just a few steps and you will wake up to a game day meal ready to go.
SEC Tailgate Special : Auburn University
We love food and we love football. A perfect pair! This football season, we have a tailgate recipe for every team in the South Eastern Conference.
Our goal: to capture the spirit of each school’s team and make a fun and delicious recipe using local flavor and flair. So we put our football differences aside, and researched every school.
If you have ever been to an SEC Tailgate, you know that food is the only thing that brings opposing fans together. (Besides the fact that we all want to beat Bama!)
If you don’t follow college football or aren’t a fan of the SEC…that’s totally ok. The SEC Tailgate recipes are still awesome for your next party. Or a Tuesday. (We won’t judge.)
BBQ Pork Sliders with Tiger Sauce | Auburn Tailgate
Alabama has a long history of making top notch BBQ. From their unique white BBQ sauce (future post coming!), to the signature dill pickle, it is a yummy tradition.
This recipe has a few options for ya'll. You can smoke your BBQ the traditional way, or pick some up from your favorite BBQ place. Or, you can take our shortcut.
My husband calls it Roaster-Q. Perfect and tender pulled pork that turns out great...while you are sleeping. We use our roaster oven. No staying up all night tending to a wood fire or fiddling with the temperature in your smoker. Just rub your pork butt down, give it a generous coating of your fave dry BBQ rub and toss it in the fridge for a while.
Make sure you get mustard and dry rub into every nook and cranny on this pig. 🙂 Flavor, flavor and more flavor.
Too easy, right? You can spend all of your time dreaming of Auburn football glory instead of slaving away all night.
For this recipe we used a 3.5 pound Boston butt that cooked low on 275 for about 5-6 hours. If you are serving a crowd, we would recommend one or two 8 pound butts and cook overnight for about 8-9 hours. Unwrap them before you put them in the roaster, and turn once in the middle of the night while cooking.
This is the type of roaster oven we use--> Oster roaster oven. This roaster oven is probably THE most used cooking appliance in our kitchen other than the stove and microwave.
Wanna see what your SEC rivals are up to?
Now time to really bring the flavor to your party. Tiger Sauce. Just as yummy as it sounds. A little sweet, and sneaky heat. Made with basic ingredients you probably already have.
The secret ingredient to this lip smacking concoction? Pineapple juice. Just a little to smooth out the heat.
When your pork is done, let it cool, then pull it apart with your hands or forks. Looks fantastic! (Tastes amazing, too.) We highly recommend doing this in aluminum foil pans. Makes for easy transport, fast clean up, and can easily reheat the barbecue on the grill or oven.
Serve your BBQ Pork Sliders with dill pickles and a generous amount of Tiger Sauce. Get the recipe for our Tiger Sauce below. Auburn fans will be screaming more than War Eagle, and they will be coming back for a second helping!
You can also serve with your favorite slaw, but we wanted to keep this one simple. These are also great for any picnic or potluck.
BBQ Pork Sliders with Tiger Sauce | Auburn Tailgate
- For the Sliders
- Boston Butt Pork Roast we used a 3.5 pound for this recipe
- ½ cup yellow mustard
- ½ cup dry BBQ rub of choice
- Slider Buns
- Dill pickle slices
- For the Tiger Sauce
- ½ cup BBQ sauce of choice we used Redneck Lipstick
- ½ cup ketchup
- ¼ cup pineapple juice
- 2 TB butter
- 2 TB brown sugar
- 1 TB yellow mustard
- 1 TB Sriracha
- 1 teaspoon BBQ dry rub
- ½ teaspoon black pepper
- ¼ teaspoon cayenne
- ¼ salt
- Coat the pork roast with yellow mustard, being sure to coat all of the surface area well. Sprinkle well with dry rub on all sides.
- Wrap tightly in aluminum foil and refrigerate for anywhere between 2 hours to overnight. When you are ready to start cooking, unwrap the pork and place in a slow cooker or roaster set on 275 degrees.
- Slowly cook the pork for several hours until it pulls apart easily. Turn once during the cooking process. In this recipe we used a 3.5 pound piece of pork, and it cooked for 5 hours until done. If you are feeding a crowd, you can use an 8 pound pork butt and cook it overnight.
- The cooking time will vary based on the size of meat you choose, and your roaster. However this is an easy way to prepare pulled pork with minimal effort.
- Once the pork is done, transfer to a large aluminum pan and pull apart with your hands or forks. Sprinkle with extra rub if desired. Serve warm with buns, pickles, and Tiger Sauce.
- For the Tiger Sauce, melt the butter in a sauce pan. Stir in the BBQ sauce, ketchup, brown sugar, mustard, Sriracha, dry rub, cayenne, salt, and black pepper. Stir and cook on medium heat until smooth and bubbly.
- Slowly add the pineapple juice and stir until desired consistency. Reduce heat to low; simmer for 15 minutes stirring occasionally. Cool and transfer to a glass jar for serving and storage.