Print

Tender BBQ Pulled Pork Sliders with Easy Fresh Apple Cider Slaw

tender bbq pulled pork sliders - featured image
Print Recipe

Tender, smoky BBQ pulled pork slow-cooked to perfection and served on soft slider buns with a crisp, tangy fresh apple cider slaw. A perfect balance of flavors and textures for casual gatherings or family dinners.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt), trimmed
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional)
  • 1 cup apple cider or apple juice
  • 1 cup BBQ sauce (e.g., Sweet Baby Ray’s)
  • 2 cups green cabbage, thinly shredded
  • 1 large apple (preferably Granny Smith), julienned
  • ½ cup shredded carrots
  • ¼ cup apple cider vinegar
  • 2 tbsp honey or maple syrup
  • 2 tbsp olive oil or light vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 12 slider buns or dinner rolls (soft and slightly sweet, e.g., King’s Hawaiian rolls)
  • Optional: Pickles or sliced jalapeños

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Rub this spice mix evenly all over the pork, pressing it in well. Let it sit for 15-20 minutes at room temperature.
  2. Place the pork shoulder in the slow cooker. Pour 1 cup apple cider around (not over) the pork to keep the rub intact. Cover and cook on low for 6-8 hours or high for 4-5 hours, until the meat is very tender and pulls apart easily.
  3. While the pork cooks, combine shredded cabbage, julienned apple, and shredded carrots in a large bowl. In a smaller bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper. Pour the dressing over the slaw and toss gently to coat. Refrigerate until ready to serve.
  4. Once the pork is done, transfer it to a large bowl. Use two forks or your hands to pull the meat apart into shreds. Discard any large pieces of fat. Pour a little of the cooking liquid back over the shredded pork to keep it juicy.
  5. Stir in the BBQ sauce until the pork is well coated but not swimming in sauce. Taste and adjust seasoning if needed.
  6. Slice the slider buns in half if not pre-sliced. Pile generous servings of pulled pork on the bottom halves, top with a spoonful of fresh apple cider slaw, and finish with the bun tops. Add pickles or jalapeños if desired.
  7. Serve immediately while the pork is warm and the slaw is cool and crisp.

Notes

[‘Rubbing the pork shoulder with the spice mix before cooking creates a flavorful crust.’, ‘Cooking low and slow breaks down connective tissue for tender meat.’, ‘Keep some cooking liquid to add back to shredded pork for moisture.’, ‘Prep the slaw just before serving to keep it crisp.’, ‘Use soft, slightly sweet buns like King’s Hawaiian and toast lightly to prevent sogginess.’, ‘Pulled pork can be made a day ahead and reheated gently; slaw is best fresh.’, ‘For a gluten-free option, use gluten-free buns or lettuce wraps.’, ‘Try adding smoky chipotle or bourbon to BBQ sauce for flavor variations.’, ‘If no slow cooker, braise pork in Dutch oven at 300°F for 3-4 hours.’]

Nutrition

Keywords: BBQ pulled pork, sliders, apple cider slaw, slow cooker, BBQ recipe, pulled pork sliders, fresh slaw, backyard party food

Find it online: https://zorbmeal.com/tender-bbq-pulled-pork-sliders-with-easy-fresh-apple-cider-slaw-recipe/