Name: Pulled Pork Sliders with Slaw
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 lbs Pork Shoulder (Boston Butt); 2 tbsp Brown Sugar; 1 tbsp Smoked Paprika; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 cup BBQ Sauce; 4 cups Shredded Cabbage Mix; 0.5 cup Mayonnaise; 2 tbsp Apple Cider Vinegar; 1 tbsp Honey; 12 pieces Brioche Slider Buns

"These sliders feature melt-in-your-mouth pork shoulder slow-cooked with a custom spice rub and finished with a zesty apple cider slaw. Nestled in toasted brioche buns, they are the ultimate crowd-pleaser for any gathering or weeknight meal."

Ingredients

Qty	Item
3 lbs 1360 g	Pork Shoulder (Boston Butt)
2 tbsp 25 g	Brown Sugar
1 tbsp 7 g	Smoked Paprika
1 tsp 3 g	Garlic Powder
1 tsp 3 g	Onion Powder
1 cup 240 ml	BBQ Sauce
4 cups 400 g	Shredded Cabbage Mix
0.5 cup 120 ml	Mayonnaise
2 tbsp 30 ml	Apple Cider Vinegar
1 tbsp 21 g	Honey
12 pieces 12 units	Brioche Slider Buns

How to Make Pulled Pork Sliders with Slaw

In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.

Pat the pork shoulder dry and rub the spice mixture over all sides of the meat.

Place the pork in a slow cooker and cook on low for 8 hours (or high for 4-5 hours) until it is tender enough to shred with a fork.

While the pork cooks, prepare the slaw by whisking together the mayonnaise, apple cider vinegar, honey, and a pinch of salt in a large bowl. Toss in the shredded cabbage mix and refrigerate until serving.

Once the pork is finished, remove it from the slow cooker and transfer to a large cutting board. Shred the meat using two forks, discarding any large pieces of fat.

Return the shredded pork to the slow cooker (drain excess liquid first if desired) and stir in the BBQ sauce until well-coated.

Slice the slider buns and lightly toast them in a pan with a little butter or in the oven at 350°F for 3-5 minutes.

Assemble the sliders by placing a generous portion of pulled pork on the bottom bun, topping with a spoonful of the cold slaw, and finishing with the top bun.

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Use brioche buns for a buttery, slightly sweet contrast to the smoky pork.
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Don't skip toasting the buns; it provides a structural barrier that prevents them from getting soggy from the sauce.
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For a spicier kick, add half a teaspoon of cayenne pepper to the dry rub or sliced jalapeños to the slaw.
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If the pork looks dry after shredding, add a splash of the cooking liquid back in before adding the BBQ sauce.

Frequently Asked Questions

Can I make this in an Instant Pot?

Yes, cook the pork on High Pressure for 60 minutes with 1 cup of chicken broth or water, then allow a 15-minute natural release.

What is the best cut of meat for pulled pork?

Pork shoulder, also known as Boston Butt, is the gold standard because its high fat content ensures the meat stays moist during long cooking times.

Can I make the slaw ahead of time?

The slaw is best made 1-2 hours before serving. If made too far in advance, the cabbage will lose its crunch and become watery.

How do I store leftovers?

Store the shredded pork and the slaw in separate airtight containers in the refrigerator for up to 3-4 days. Reheat the pork in the microwave or on the stovetop.

Video Tutorials

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Kardea Brown’s Braised Pulled Pork Sliders with Apple Slaw | Delicious Miss Brown | Food Network