BBQ Pulled Pork Sliders
Tender slow-cooked pork piled on soft rolls with tangy coleslaw
- 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)
Pork can be cooked up to 3 days ahead. Reheat gently with a splash of apple cider. Assemble sliders just before serving.
- 1Combine brown sugar, paprika, salt, garlic powder, onion powder, and cayenne
- 2Rub spice mixture all over pork shoulder
- 3Place pork in slow cooker with vinegar and 1/2 cup BBQ sauce
- 4Cook on low for 8-10 hours or high for 4-5 hours until falling apart
- 5Remove pork and shred with two forks, discarding fat
- 6Toss shredded pork with 1/2 cup BBQ sauce
- 7Mix coleslaw with mayonnaise and remaining BBQ sauce
- 8Toast slider buns if desired
- 9Pile pork on bottom buns, top with coleslaw and pickles
- 10Add top buns and secure with toothpicks
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.
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.