Slow-Cooker BBQ Pulled Pork Sliders with Slaw

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  • Level: Easy
  • Total: 8 hr 30 min
  • Active: 30 min
  • Yield: 16 sliders
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Ingredients

BBQ Pork:

2 teaspoons smoked paprika

2 teaspoons kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

One 4-pound boneless pork shoulder, trimmed of excess fat

1 tablespoon olive oil

1 yellow onion, thinly sliced

3/4 cup chili sauce

1/2 cup apple cider vinegar

2 tablespoons dark brown sugar (if unavailable, substitute light brown sugar)

Slaw:

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

2 teaspoons sugar

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups shredded cabbage (about 1/3 head)

2 carrots, grated

To Serve:

16 slider buns or Hawaiian sweet rolls

Directions

Special equipment:
a slow cooker
  1. For the BBQ pork: Whisk together the smoked paprika, salt, garlic powder and onion powder in a large bowl. Add the pork shoulder and turn to coat.
  2. Heat the oil in a large saute pan over low heat and cook the pork, turning occasionally, until all sides are golden, 8 to 10 minutes. 
  3. Remove the pork to a plate. Combine the onions with the chili sauce, vinegar, brown sugar and 1 cup water in a slow cooker and whisk together. Add the pork shoulder, cover and cook on low until the pork is hot and cooked through, 8 to 10 hours. 
  4. Remove the pork to a cutting board and set aside. Pour the liquid into a medium saucepan. Bring to a boil and cook over high heat until reduced by half or the sauce is thick, 8 to 10 minutes.
  5. Meanwhile, shred the pork with 2 forks or chop into pieces. Put back in the slow cooker and top with the reduced sauce, to taste.
  6. For the slaw: Whisk together the mayonnaise, mustard, vinegar, sugar, salt and pepper in a large bowl. Add the cabbage and carrots and toss until coated.
  7. To serve, place the pulled pork on the bottom buns, top with the slaw, then close the sliders. 
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