BBQ Pulled Pork Sliders
Tender slow-cooked pork piled on soft rolls with tangy coleslaw
Ingredients
- 3 lbpork shoulder(boneless)
- 2 tbspbrown sugar
- 1 tbspsmoked paprika
- 1 tbspkosher salt
- 1 tspgarlic powder
- 1 tsponion powder
- 0.5 tspcayenne pepper
- 1.5 cupsBBQ sauce(divided)
- 0.5 cupapple cider vinegar
- 2 cupscoleslaw mix
- 0.5 cupmayonnaise
- 24slider buns
- pickle slices(for serving)
📝 Make Ahead
Pork can be cooked up to 3 days ahead. Reheat gently with a splash of apple cider. Assemble sliders just before serving.
Instructions
- Combine brown sugar, paprika, salt, garlic powder, onion powder, and cayenne
- Rub spice mixture all over pork shoulder
- Place pork in slow cooker with vinegar and 1/2 cup BBQ sauce
- Cook on low for 8-10 hours or high for 4-5 hours until falling apart
- Remove pork and shred with two forks, discarding fat
- Toss shredded pork with 1/2 cup BBQ sauce
- Mix coleslaw with mayonnaise and remaining BBQ sauce
- Toast slider buns if desired
- Pile pork on bottom buns, top with coleslaw and pickles
- Add top buns and secure with toothpicks
💡 Pro Tips
Pork shoulder has enough fat to stay moist during long cooking. Don't trim the fat cap - it bastes the meat. Shred while warm for easiest pulling. The vinegar in the cooking liquid tenderizes and adds tang. Make the slaw just before serving to keep it crisp. Brioche buns add sweetness that complements the pork.
📜 History
Pulled pork has roots in the American South, where slow-smoking pork shoulder over wood became an art form. The slider format emerged from modern entertaining needs - all the satisfaction of a pulled pork sandwich in a two-bite format. The coleslaw topping provides essential crunch and acidity to cut through the rich meat.