Pulled Pork Sliders
These mini sandwiches feature succulent, slow-cooked pork shoulder shredded and tossed in a rich, tangy barbecue sauce. Topped with a crisp, vinegar-based slaw and served on toasted brioche buns, they deliver the perfect balance of savory, sweet, and crunch.
Prep
20m
Cook
480m
Serves
6
1 Ingredients
| Qty | Ingredient |
|---|---|
| 3 lbs 1.36 kg | Pork shoulder (butt) |
| 3 tbsp 45 g | BBQ Rub (Paprika, Garlic, Onion Powder) |
| 1.5 cups 350 ml | Barbecue sauce |
| 18 count 18 pcs | Brioche slider buns |
| 14 oz 400 g | Coleslaw mix (shredded cabbage and carrots) |
| 0.5 cup 120 ml | Mayonnaise |
| 2 tbsp 30 ml | Apple cider vinegar |
| 1 tbsp 15 ml | Honey |
2 Method
Step 1. Season the pork shoulder generously on all sides with the BBQ rub, pressing the spices into the meat.
Step 2. 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.
Step 3. While the pork cooks, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper in a large bowl. Fold in the coleslaw mix and refrigerate until serving.
Step 4. Once the pork is done, remove it from the slow cooker and discard excess fat and liquid. Shred the meat using two forks.
Step 5. Toss the shredded pork with the barbecue sauce until evenly coated.
Step 6. Slice the slider buns in half and lightly toast them in a pan with a little butter.
Step 7. Heap a generous portion of pulled pork onto the bottom half of each bun, top with a spoonful of the chilled slaw, and cover with the top bun.
💡 Chef's Tips
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For a deeper flavor, sear the pork shoulder in a hot skillet for 3 minutes per side before placing it in the slow cooker.
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Toast the buns just before serving to prevent them from getting soggy from the sauce and slaw.
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If you like it spicy, add sliced pickled jalapeños on top of the slaw.
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