Description
These BBQ Pulled Pork Sliders with Tangy Slaw are perfect for parties or a casual meal. Tender pulled pork is piled high on slider buns and topped with a zesty slaw.
Ingredients
Scale
- 2 pounds pork shoulder
- 1 bottle (18 ounces) your favorite BBQ sauce
- 1/4 cup apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 (16 ounce) bag coleslaw mix
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and black pepper to taste
- 12 slider buns
Instructions
- Season the pork shoulder generously with salt and black pepper.
- In a slow cooker, combine the pork shoulder, BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, and onion powder.
- Cover and cook on low for 6-8 hours, or until the pork is tender and easily shreds with a fork.
- Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker with the sauce and stir to combine. Keep warm.
- In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, Dijon mustard, and honey. Season with salt and black pepper to taste. Stir to combine.
- Assemble the sliders by splitting the slider buns and filling them with a generous amount of pulled pork. Top with a spoonful of the tangy slaw.
- Serve immediately.
Notes
- You can cook the pork in an Instant Pot on high pressure for 60-70 minutes with a natural release.
- Adjust the amount of BBQ sauce to your preference.
- The slaw can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg