Main Dishes

Pulled Pork Sliders

Name: Pulled Pork Sliders
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 12 servings
Cuisine: American
Ingredients: 4 lbs Pork Shoulder (Pork Butt); 0.5 cup Brown Sugar; 2 tbsp Smoked Paprika; 1 tbsp Garlic Powder; 0.5 cup Apple Cider Vinegar; 2 cups BBQ Sauce; 24 units Slider Buns; 14 oz Coleslaw Mix; 0.5 cup Mayonnaise

Indulge in these melt-in-your-mouth pulled pork sliders, featuring succulent slow-cooked pork shoulder tossed in a rich, smoky barbecue sauce. Topped with a crisp, tangy vinegar slaw and nestled inside buttery toasted brioche buns, they offer the perfect balance of texture and flavor in every bite.

Prep

20m

Cook

480m

Serves

Calories

380kcal

Qty	Ingredient
4 lbs 1.8 kg	Pork Shoulder (Pork Butt)
0.5 cup 100 g	Brown Sugar
2 tbsp 14 g	Smoked Paprika
1 tbsp 8 g	Garlic Powder
0.5 cup 120 ml	Apple Cider Vinegar
2 cups 480 ml	BBQ Sauce
24 units 24 units	Slider Buns
14 oz 400 g	Coleslaw Mix
0.5 cup 120 ml	Mayonnaise

How to Make Pulled Pork Sliders

Step 1. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper to create a dry rub. Rub the mixture thoroughly over all sides of the pork shoulder.

Step 2. Place the seasoned pork into a slow cooker and pour the apple cider vinegar around the base. Cover and cook on low for 8 hours or on high for 4-5 hours until the meat is fork-tender.

Step 3. Remove the pork from the slow cooker and transfer to a large bowl. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat.

Step 4. Stir in 1.5 cups of the BBQ sauce until the pork is well-coated. Keep warm while you prepare the buns.

Step 5. In a separate bowl, whisk together the mayonnaise and a splash of vinegar, then toss with the coleslaw mix to create the topping.

Step 6. Split the slider buns and lightly toast them under a broiler or in a pan with butter. Heap a generous portion of pulled pork onto each bun base, top with a spoonful of slaw and extra BBQ sauce, then place the top bun on and serve immediately.

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For the best texture, always toast your slider buns with a little butter to prevent them from getting soggy.
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Let the pork rest for 10-15 minutes after cooking before shredding to keep it juicy.
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If you have time, sear the pork shoulder in a hot pan before putting it in the slow cooker to lock in flavor.