BBQ Pulled Pork Sliders (Print)

Soft slider buns layered with smoky pulled pork and fresh tangy slaw, perfect for parties and sharing.

# Components:

→ Pork

01 - 3 lbs boneless pork shoulder or pork butt
02 - 1½ tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 1 tsp smoked paprika
05 - ½ tsp garlic powder
06 - ½ tsp onion powder

→ Sauce

07 - 1½ cups barbecue sauce
08 - ⅓ cup apple cider vinegar
09 - 2 tbsp brown sugar
10 - 1 tbsp Worcestershire sauce

→ Sliders

11 - 16 slider buns
12 - 2 cups coleslaw mix
13 - ½ cup mayonnaise
14 - 1 tbsp apple cider vinegar
15 - 1 tsp sugar
16 - ½ tsp salt
17 - ¼ tsp black pepper

# Directions:

01 - Pat pork dry with paper towels and rub evenly with kosher salt, freshly ground black pepper, smoked paprika, garlic powder, and onion powder.
02 - In a mixing bowl, combine barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce. Mix until blended.
03 - Place seasoned pork in slow cooker and pour barbecue mixture over it. Cover and cook on low setting for 6 hours until pork is tender and easily shreds.
04 - While pork cooks, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl. Toss thoroughly and refrigerate until assembly.
05 - Transfer cooked pork to a large bowl and shred using two forks. Return shredded pork to slow cooker and toss with cooking liquid.
06 - Slice each slider bun horizontally. Place pulled pork on bottom half, top with coleslaw, and cover with bun top. Serve warm.

# Expert Advice:

01 -
  • The pork practically cooks itself for six hours, freeing you up to handle everything else on your party day.
  • Sixteen sliders means everyone gets a bite without you standing at a grill for hours sweating through your shirt.
  • The tangy vinegar-spiked sauce cuts through the richness in a way that feels fresh and summery, not heavy.
  • Coleslaw on top adds crunch and brightness that makes these taste way more sophisticated than their cute size suggests.
02 -
  • If you skip patting the pork dry before seasoning, your dry rub slides right off into the liquid and you lose half your flavor—dry meat is non-negotiable.
  • Apple cider vinegar is the secret that keeps this from tasting like generic sweet barbecue sauce; don't substitute it with regular vinegar or you'll miss the bright, tangy note that makes people say wow.
03 -
  • A boneless pork shoulder cooks more evenly than bone-in, and it's easier to shred without fighting bone fragments—worth the slightly higher price for this application.
  • Don't skip the step of returning shredded pork to the slow cooker to toss with the braising liquid; that's what keeps every strand juicy and flavorful rather than dry and stringy.
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