Pulled Pork Sliders Tangy Slaw (Printable Page)
# What You Need:
→ Pulled Pork
01 -
3 lbs (1.4 kg) boneless pork shoulder
02 -
1 tbsp brown sugar
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1 tbsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp ground cumin
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1 tsp salt
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½ tsp black pepper
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½ cup apple cider vinegar
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½ cup chicken broth
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1 cup barbecue sauce (plus extra for serving)
→ Tangy Slaw
12 -
2 cups shredded green cabbage
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1 cup shredded red cabbage
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1 medium carrot, julienned or shredded
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¼ cup apple cider vinegar
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1 tbsp Dijon mustard
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1 tbsp honey
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¼ cup mayonnaise
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Salt and black pepper, to taste
→ Assembly
20 -
12 slider buns, halved and lightly toasted
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Additional BBQ sauce (optional)
# How to Make It:
01 -
Mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Rub onto pork.
02 -
Place pork in a slow cooker with apple cider vinegar and chicken broth. Cover and cook on low for 8 hours or high for 6 hours, until fork-tender.
03 -
Remove pork, shred with forks, and return to cooker. Stir in 1 cup BBQ sauce and let sit on warm for 15 minutes.
04 -
In a large bowl, whisk vinegar, mustard, honey, mayo, salt, and pepper. Toss with shredded cabbage and carrot. Chill until serving.
05 -
Lightly toast slider buns until golden.
06 -
Spoon pulled pork onto bun bottoms, top with slaw and a drizzle of extra BBQ sauce if desired. Add top buns and serve.
# Helpful Tips:
01 -
Pork can be made ahead and reheated with a splash of broth.
02 -
Add pickles or jalapeños for extra zing.
03 -
Great for parties—keep warm in the slow cooker on 'warm' setting.