Pulled Pork Sliders with Slaw

This tender pulled pork makes the most satisfying sliders you'll ever try. The meat slowly cooks until it practically falls apart, creating a melt-in-your-mouth texture that pairs perfectly with the crisp, tangy slaw. These sliders have become my go-to recipe whenever I'm hosting friends or family gatherings because they're always a crowd-pleaser.

I first made these sliders for a Super Bowl party three years ago, and they disappeared faster than any other dish. Now my brother-in-law specifically asks when I'll be making "those amazing pork things" whenever we plan a family get-together.

Ingredients

For the Pulled Pork

• Boneless pork shoulder: 3 lbs. The marbling in shoulder makes it perfect for slow cooking as the fat renders down and keeps everything juicy
• Brown sugar: 1 tbsp. Creates caramelization and balances the acidity
• Smoked paprika: 1 tbsp. Look for Spanish varieties for the richest smoky flavor
• Garlic powder: 1 tsp. Provides consistent garlic flavor throughout the meat
• Onion powder: 1 tsp. Adds savory depth without the texture of fresh onions
• Ground cumin: 1 tsp. Brings earthy warmth to complement the paprika
• Salt: 1 tsp. Enhances all other flavors
• Black pepper: ½ tsp. Adds gentle heat and complexity
• Apple cider vinegar: ½ cup. Tenderizes the meat while adding tanginess
• Chicken broth: ½ cup. Creates steam for moist cooking environment
• Barbecue sauce: 1 cup plus extra. Choose a sauce with a balance of sweet and tangy notes

For the Tangy Slaw

• Green cabbage: 2 cups shredded. Provides crunch and mild flavor
• Red cabbage: 1 cup shredded. Adds beautiful color and slightly more robust flavor
• Medium carrot: julienned or shredded. For sweetness and extra crunch
• Apple cider vinegar: ¼ cup. Creates the tangy backbone of the slaw
• Dijon mustard: 1 tbsp. Use a good quality mustard for the best flavor
• Honey: 1 tbsp. Balances the acidity with natural sweetness
• Mayonnaise: ¼ cup. Creates a creamy dressing that clings to the vegetables
• Salt and black pepper: to taste. Always taste before serving

For Assembly

• Slider buns: 12 halved and lightly toasted. Potato rolls work beautifully here
• Additional BBQ sauce: optional. For extra moisture and flavor

Step-by-Step Instructions

Season the Pork:

In a small bowl, thoroughly combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper until completely integrated. Pat the pork shoulder dry with paper towels to ensure the rub adheres properly. Massage the spice mixture onto every surface of the pork, pressing gently to help it stick. Be sure to get into any natural folds in the meat for maximum flavor penetration.

Set Up the Slow Cooker:

Pour the apple cider vinegar and chicken broth into the bottom of your slow cooker. This liquid mixture creates a flavorful steam bath that keeps the meat moist while infusing it with tangy notes. Place the seasoned pork shoulder into the slow cooker, positioning it fat-side up if possible so the fat can baste the meat as it cooks down.

Slow Cook to Perfection:

Cover the slow cooker with its lid and set to low for 8 hours or high for 6 hours. Resist the urge to peek during cooking as each lid removal releases heat and extends cooking time. The pork is done when it easily shreds with a fork and has reached an internal temperature of at least 195°F. This long, slow cooking breaks down the tough connective tissues in the shoulder.

Shred and Sauce:

Carefully transfer the cooked pork to a large cutting board or baking dish, reserving the cooking liquid. Using two forks, shred the meat, pulling in opposite directions to create long, tender strands. Discard any large pieces of fat. Return the shredded meat to the slow cooker and add 1 cup of barbecue sauce, stirring to thoroughly coat each piece. Let the sauced meat sit on the warm setting for 15 minutes to absorb the flavors.

Prepare the Tangy Slaw:

In a large bowl, whisk together the apple cider vinegar, Dijon mustard, honey, mayonnaise, salt, and pepper until smooth and well combined. Add the shredded green cabbage, red cabbage, and carrot to the bowl. Using tongs or clean hands, toss thoroughly to ensure every strand is coated with dressing. Cover and refrigerate for at least 30 minutes to allow flavors to meld and slightly soften the vegetables.

Assemble the Sliders:

Lightly toast the slider buns until just golden to prevent them from becoming soggy when filled. Place the bottom halves of the buns on a serving platter. Spoon a generous portion of pulled pork onto each bun bottom, gently pressing to compact slightly. Top each with a heaping tablespoon of the chilled slaw, allowing some to cascade down the sides for visual appeal. Drizzle with additional barbecue sauce if desired. Crown with the top buns and serve immediately.

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The smoked paprika is truly the secret ingredient in this recipe. I once tried making these with regular paprika when I ran out of the smoked variety, and while still good, they lacked that distinctive depth that makes everyone ask for my recipe. My son actually calls these "magic sandwiches" because he can't believe how the pork transforms from a tough cut into something so tender after its slow cooker journey.

Make-Ahead Options

The pulled pork component of this recipe actually improves with time, making it perfect for meal prep or entertaining. You can cook the pork up to three days ahead and store it in its cooking liquid in the refrigerator. When ready to serve, simply skim off any solidified fat, reheat gently on the stovetop or in a slow cooker with a splash of extra broth until warmed through, then proceed with saucing. The slaw can be prepared up to 24 hours in advance, though it's best to hold back on adding the dressing until 1-2 hours before serving to maintain optimal crunch.

Customization Ideas

These sliders welcome personalization based on your preferences or what you have on hand. For a spicier version, add minced jalapeños or a dash of cayenne to the spice rub. Swap the traditional barbecue sauce for a Carolina mustard sauce for a different regional twist. The slaw can be customized too try adding thinly sliced apples or jicama for extra crunch, or incorporate fresh herbs like cilantro or parsley. For a lighter option, you can use Greek yogurt in place of some or all of the mayonnaise in the slaw dressing.

Serving Suggestions

These sliders shine as the star of a casual gathering spread. Complement them with simple sides that won't compete for attention crispy kettle chips, pickle spears, or a fresh green salad with a light vinaigrette work beautifully. For a more substantial meal, add baked beans, corn on the cob, or a classic potato salad. Beverage pairings that complement the sweet and tangy flavors include sweet tea, craft beer particularly amber ales or lagers, or a tart lemonade spiked with bourbon for adult gatherings.

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Common Questions

→ Can I make the pulled pork ahead of time?

Yes! The pulled pork can be made 1-2 days ahead and refrigerated. When ready to serve, reheat it in a slow cooker or saucepan with a splash of chicken broth to maintain moisture. The flavors often improve after a day, making this a perfect make-ahead dish.

→ What can I substitute for pork shoulder?

While pork shoulder (also called pork butt) is ideal for its fat content and tenderness, you could substitute pork loin (though it will be leaner) or even chicken thighs for a different flavor profile. Cooking times may vary, so ensure the meat reaches the proper temperature and tenderness.

→ How can I make this dish gluten-free?

To make these sliders gluten-free, simply substitute the regular slider buns with gluten-free buns or rolls. Also verify that your barbecue sauce is gluten-free, as some commercial brands contain wheat-based ingredients.

→ How long does the tangy slaw stay fresh?

The slaw is best when made 1-2 hours before serving to allow flavors to meld while maintaining crispness. It will remain good for up to 24 hours refrigerated, though it may become softer. For best results, store the dressing separately and toss with the vegetables closer to serving time.

→ Can I freeze leftover pulled pork?

Absolutely! Pulled pork freezes exceptionally well. Cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat with a little added liquid (broth or BBQ sauce) to restore moisture.

→ What sides pair well with these sliders?

These sliders pair beautifully with classic barbecue sides like potato salad, baked beans, corn on the cob, or mac and cheese. For lighter options, consider a green salad, roasted vegetables, or fresh fruit. Pickle spears or chips also make excellent accompaniments.