Alabama White Sauce Lamb Sliders (Printer-Friendly)
Tender pulled lamb in tangy Alabama white sauce on soft slider buns with crisp slaw—pure Southern comfort.
# What You'll Need:
→ Lamb
01 - 3.3 lbs boneless lamb shoulder
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
→ Braising Liquid
07 - 1 cup chicken or beef broth
08 - 2 tbsp apple cider vinegar
→ Alabama White Sauce
09 - 3/4 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tbsp prepared horseradish
12 - 1 tbsp lemon juice
13 - 1 tbsp Dijon mustard
14 - 1 tsp sugar
15 - 1/2 tsp cracked black pepper
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/4 tsp cayenne pepper
19 - Salt to taste
→ Slaw
20 - 2 cups shredded green cabbage
21 - 1/2 cup shredded carrot
22 - 2 tbsp mayonnaise
23 - 2 tsp apple cider vinegar
24 - 1/4 tsp sugar
25 - Salt and pepper to taste
→ Assembly
26 - 8 soft slider buns
27 - 1 tbsp melted butter (optional)
# How-To Steps:
01 - Preheat oven to 325°F.
02 - Pat the lamb shoulder dry with paper towels. Rub evenly with olive oil, then coat with kosher salt, black pepper, smoked paprika, and garlic powder on all sides.
03 - Place the seasoned lamb in a Dutch oven or roasting pan. Pour the broth and apple cider vinegar around the lamb, avoiding washing off the seasoning. Cover tightly with a lid or aluminum foil.
04 - Roast for approximately 3 hours, or until the lamb is fork-tender and pulls apart easily with minimal effort.
05 - While the lamb roasts, 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 completely smooth. 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 combined. Refrigerate until serving time.
07 - Remove the lamb from the oven and transfer to a large bowl. Shred the meat using two forks, discarding any excess fat. Fold in half of the Alabama white sauce, coating the pulled lamb thoroughly.
08 - Lightly toast the slider buns, brushing with melted butter if desired, until golden on the cut sides.
09 - Pile the sauced pulled lamb generously onto the bottom halves of the toasted buns. Top with a portion of slaw and an extra drizzle of Alabama white sauce. Cap with the top buns and serve immediately.
# Expert Advice:
01 -
- Lamb shoulder becomes impossibly tender after slow cooking, practically shredding itself while absorbing all those spices
- The white sauce cuts through the rich meat with just the right tangy kick, creating this incredible balance that keeps everyone coming back for seconds
02 -
- Lamb needs that resting time after cooking to redistribute juices, so do not rush the shredding step or the meat might dry out
- The white sauce can be made up to a week ahead and actually tastes better after the flavors have time to develop
03 -
- If you want more smoke, add a drop of liquid smoke to the white sauce or give the lamb a quick sear before braising
- Leftover lamb makes incredible tacos or breakfast hash the next morning