Planning to host a group for Labor Day? If you have access to a smoker, Chef David Venable recommends Smoked Mexican Pulled Pork Sandwiches with Cabbage Slaw. Alternatively, you can buy a barbecued pork butt, ready to heat and eat; or make it in a slow cooker.

You can serve full-size sandwiches or smaller sliders.

“If you’re having a big party,” says David, “these Mexican Pulled Pork Sandwiches are a great way to really stretch your dollar and it’s easy to double or even triple the recipe. Smoking the large cut of meat packs in incredible flavor.”

Find more of David Venable’s recipes at QVC.com.

RECIPE: PULLED PORK SANDWICHES

Ingredients For The Pork Sandwiches

 
Plus Your Favorite Toppings

Top the pulled pork with the cabbage slaw. Photo courtesy QVC.

1. PREHEAT a smoker to 250°F and also prepare the wood chips. Using gloves, rub the taco seasoning and adobo liberally on the pork butt. Smoke for 4-5 hours, or until tender.

2. REMOVE the pork butt and allow it to rest for 10-15 minutes. Then shred the meat into a bowl with two forks.

3. ASSEMBLE the sandwiches: Place the desired amount of pork on the bottom half of a roll and top with the cabbage slaw.

RECIPE: BBQ CABBAGE SLAW (COLE SLAW)

We named this “BBQ” slaw because the ingredients mesh so well with barbecued food.

Ingredients

1. COMBINE the cabbage, peppers, corn and cilantro in a large bowl.

2. WHISK together mayo, lime juice, vinegar, honey, chili powder, cumin, salt and pepper in a small bowl. Add the dressing to the cabbage mixture and toss to coat.

3. REFRIGERATE until you’re ready to assemble the sandwiches.
 
 
WHO INVENTED SLIDERS?

A slider is a small sandwich, typically around 3 inches in diameter, served in a bun. The term primarily refers to small burgers, but can also include any small sandwich served on a slider roll.

According to citations in Wikipedia, the name may have originated aboard U.S. Navy ships in the 1940s or 1950s. The name was inspired by the way greasy burgers slid across the galley grill while the ship pitched and rolled. A “slider with a lid” was a cheeseburger. White Castle trademarked the spelling variant “Slyder.”

Today, gourmet sliders—bison, venison, Wagyu beef, etc.—are served as an hors d’oeuvre, amuse-bouche, or in multiples as an entrée.