# What You'll Need:
→ Pulled Pork Dry Rub and Braising
01 - 3 lbs boneless pork shoulder
02 - 2 tablespoons brown sugar
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon cayenne pepper
10 - 1 cup barbecue sauce
11 - 1/2 cup apple cider vinegar
12 - 1/2 cup chicken broth
→ Creamy Coleslaw
13 - 3 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1 cup shredded carrots
16 - 1/2 cup mayonnaise
17 - 1 tablespoon apple cider vinegar
18 - 1 tablespoon honey
19 - 1/2 teaspoon celery seed
20 - Salt and pepper to taste
→ Assembly
21 - 12 slider buns
22 - Additional barbecue sauce for serving
# Steps to Follow:
01 - Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper in a small bowl.
02 - Pat the pork shoulder dry with paper towels and evenly rub the spice mixture over all surfaces of the meat.
03 - Place seasoned pork in a slow cooker and pour barbecue sauce, apple cider vinegar, and chicken broth around the meat without covering it. Cover and cook on low setting for 6 to 8 hours until meat shreds easily with a fork.
04 - While the pork cooks, combine green cabbage, red cabbage, carrots, mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper in a large mixing bowl. Toss thoroughly to coat all vegetables and refrigerate until assembly.
05 - Remove pork from slow cooker and shred using two forks. Skim and discard excess fat from the cooking liquid. Return shredded pork to slow cooker and toss with braising liquid. Add additional barbecue sauce to taste.
06 - Slice slider buns horizontally. Place pulled pork on bottom halves, drizzle with extra barbecue sauce, and top with generous portions of coleslaw. Cover with bun tops.
07 - Arrange assembled sliders on a serving platter and serve immediately while warm.
