Pulled Vegetable Sliders

By cooking shredded vegetables in an all-American, sweet-and-sour sauce of tomatoes, beer, vinegar, and brown sugar, these sliders become a dinner-party version of the classic summer sandwich. Though the vegetables aren’t ‘pulled,’ they capture the flavors of traditional pulled dishes from America’s barbecue stands. These sliders are messy and filling, perfect for a slow meal.

Instructions

Combine the crushed tomatoes, vinegar, brown sugar, tomato paste, mustard powder, smoked paprika, oregano, celery seeds, cloves, and hot sauce in a large pot or Dutch oven over medium heat, stirring until the brown sugar dissolves.
Stir in the carrots and potatoes, then bring to a simmer. Cover, reduce the heat to low, and simmer slowly for 10 minutes, stirring occasionally.
Stir in the cabbage and 0.25 cup of the beer. Cover and continue cooking, stirring occasionally, until the vegetables are tender, about 20 minutes, adding more beer as necessary to prevent scorching.
Mound the vegetable mixture onto the bottom of the challah roll set on each of 8 serving plates. Top each with the bunâ€™s other half.

Ingredients