Vail Pulled Pork Sliders and Sarge’s Slaw

October 17, 2009 at 11:22 pm | Posted in pork, Salads, Sandwiches | 35 Comments

P1010626 A couple of weekends ago we attended Connor’s 1 year birthday party. As you can see, our guest of honor got to have his cake and smear it too. He was sporting a Bronco’s Jersey, but that was removed to reveal his cake-smearing shirt. Parents Greg and Cauleen rented the Pavillion at Northridge Park in Highlands Ranch and along with an unbelievable buffet of food, gorgeous fall weather, balloons, and lots of friends, we celebrated the first year of Connor’s life. 

Greg uncovered a large tray of the most delicious looking pulled pork. I immediately asked “did you make that?”  He said “yes”.  Not only did it look scrumptious, it was scrumptious, the most melt in your mouth, tender, wonderful tasting pulled pork that I have ever had. So full of many different flavors. Being the opportunistic blogger that I am, I asked for the recipe.

Greg is in the hotel management business. It seems he was in Vail visiting one of their properties, the Manor Vail Resort. He mentioned to the chef about cooking for Connor’s birthday party crowd and this recipe was offered up.  This dish is compliments Executive Chef, Richard Bailey, at Manor Vail Resort, Vail, CO. I did get permission from Chef Bailey to reprint this recipe and share it all with you. Thank you Chef  Bailey.  Take a look at their website: , bookmark it, and the next time you’re planning a trip to Vail plan to stay at the Manor Vail. 

Safeway had pork shoulder roasts on sale for 99 cents per pound, so let’s prepare Chef Richard Bailey’s pulled pork.

We start with the brine process.  I brined two 4 to 5 pound pork shoulder roasts in this mixture.  Use bone-in roasts for more flavor.

  • 2 gallons water
  • 2 c. brown sugar
  • 1 c. salt
  • 12 T. black pepper
  • 6 cinnamon sticks
  • 8 t. sage
  • 2 carrots
  • 1 onion
  • 2 celery
  • 8 bay leafs
  • 2 oranges
  • 2 limes
  • 2 lemons


In a huge soup kettle bring the brine mixture to a boil, turn down heat and simmer for 10 minutes.  Remove from heat and let stand until liquid is at room temperature. This took over an hour to cool.  Chef tells us that if you place the meat in the hot brine, it will toughen. When the brine has cooled, add the roasts, refrigerate and let cure for 24 hours.


The next morning at 0 dark thirty, preheat oven to 225 degrees. I ladled two big scoops of the brine in the bottom of the roaster pan, just to create a little steam bath (Greg’s idea, I’m telling ya, he’s not just another pretty face).  Sear the roasts on each side.  Place roasts in roasting rack, cover with foil and bake 10 hours.


Shred meat as soon as it is cool enough to touch. 




I prepared some Cole Slaw and made up some little pulled pork sliders. I like to use Sara Lee dinner rolls for sliders. Served with a nice green salad, it made for a delicious little meal.

I call my cole slaw:  Sarge’s Slaw. Years ago, I found a recipe for the The Original Colonel’s Kentucky Fried Chicken’s cole slaw. I tinkered with it and renamed it.

001 (2)



I used my mandolin to shred the carrots and cabbage.


 Add lemon juice to the mayo and buttermilk mixture.


 I didn’t have celery salt, so used celery seed.


Pour creamy mixture over the shredded slaw and carrots. At this point I don’t even taste test the mixture. Just fold all ingredients, cover and refrigerate for a couple of hours to let the flavors marry. Then I taste test to get it  just like I want it. Adjusting sugar, vinegar, salt, pepper or whatever it needs to be to your liking.

Sarge’s Cole Slaw

8 cups shredded cabbage
1/2 cup shredded carrots
2 Tbs onion — finely chopped
1/4 cup sugar
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
2 Tbs vinegar
1 Tbs lemon juice
1/2 tsp celery salt



RSS feed for comments on this post. TrackBack URI

  1. I never had pulled pork until I moved to the US. This looks fantastic! I’m so glad you were able to get the recipe. The 10 hour cook time will also keep the kitchen nice and toasty as the weather cools down.

    PS I like the way the little man eats his cake. It’s nice to get up close and personal with your food 😉

  2. One of my goals this autumn is to make a pulled pork of some kind. I’ve seen too many around the blogosphere to NOT make one!

    Who doesn’t have one of these obligatory 1 year birthday shots! You should see mine!

  3. Pulled pork is proof that god intended for us to eat meat! Looks like you did as good as possible without a smoker. And I’m glad you went with the slaw on top, that brings extra flavor and texture to the party. I never did slaw on top until we moved to Tennessee and now I love it! Nice job!

    I’ll be smoking about 32 lbs of butts soon for a bbq event at the end of this week or next. Looking at your pics makes me want a sandwich now!

    • I agree Chris. I now kinda wish I had a smoker, however, that would mean one more bad habit with cooking. 🙂

  4. I love me some pulled pork, and yours looks awesome, Lea Ann! I must admit I’ve never eaten a pulled pork sandwich with slaw on it. Guess I’ll have to rectify that real soon!

    • Well, I hadn’t either. It’s a “southern” bbq thing.

      Thanks for stopping by

  5. LOL that first pic is awesome! 🙂 And I’ve never had a slider before. Something I feel I should rectify!

    • Slider’s are pretty darn good, as long as you get the right bread. Plus there are so many combination possibilities.

      Thanks for stopping by

  6. Awww, what a cute messy little guy! The meal looks really tasty. I haven’t eaten pulled pork in ages.

    • Thanks for stopping by. After I made this, I kinda wish I had a smoker. That would be just one more “cooking bad habit”

  7. Connor is so cute!

    I have never tried pulled pork.. it sounds delicious. I should try to make it sometimes 🙂

    • This was my first attempt as well. It was fun.

      Thanks for stopping by

  8. That photo of Connor is so cute! He is having such a good time.
    Never have made pulled pork- this looks fantastic!

    • Connor is a miracle of a young man. We were so happy to see him come into this world. A celebration indeed.

      As always, thanks for stopping by

  9. Good, solid recipe for this! Always a crowd-pleaser..

    • Thanks BD – of course now I’m thinking about getting a smoker! Just one more bad habit 🙂

  10. LOVE pulled pork, and love just learning the benefits of brine… This looks amazing….


    stop by here and send me an address

  11. These pulled pork sliders look fabulous! Love them with cole slaw. Love that photo 🙂

    • Thanks Velva for stopping by my blog. And yes, you would be the expert on cole slaw and pork. Good southern eats

  12. Oh yum! That looks fantastic! I have never had a proper pulled pork sammie before.

    • Well, I don’t know if these are “proper” since I don’t have a smoker, but they sure were gooooood!

      Thanks for stopping by

  13. Get one- I only have two right now, but have had many!

    • I wouldn’t know where to start to smartly purchase one.

      I’d need help pretty quickly if I want it on the Christmas list.

  14. Connor is a total cutie! Look like he enjoyed his first cake.

    Your pulled pork looks wonderful. Pulled pork sammies are a requirement for football season in our house!

  15. Depending how big, look into the Masterbuilt 6 in 1 smoker.. stainless steel, can use propane or charcoal, or wood.. can be used as a grill also.. very versatile, and affordable…

    • Thanks BD – I’ll check it out.

  16. How delightfully delicious. Great idea to have this on sliders. And that coleslaw sounds wonderful GREAT party sandwich!

    • Thanks for stopping by, I agree a great party sandwich. Two roasts made a lot – I have a freezer full of baggies of shredded pork.

  17. Great photos! The recipe looks delicious!

    • Thanks so much and thanks for stopping by.

  18. Must say this is my favorite of all your blogs.

  19. Oh man do I ever love pulled pork. That looks wicked good. The slaw also looks awesome. Heh.

    • Thanks for stopping by. I tried to visit your website, but couldn’t get in,

  20. […] Greg, Me and Z.  Found our friend Greg.  He’s the one who got me the Vail Pulled Pork Recipe.  You can revisit that post HERE. […]

  21. […] you remember, Connor has already been a blog star with the posting of his adorable 1st Birthday cake eating photo.  If you haven’t seen it, you really owe yourself a […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at
Entries and comments feeds.

%d bloggers like this: