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Smoky BBQ Pulled Pork Sliders with Crisp Apple Slaw

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These smoky BBQ pulled pork sliders with crisp apple slaw are tender, deeply smoky, and topped with a bright, crunchy slaw that cuts through the richness. Perfect for game day or a casual summer dinner, they deliver authentic slow-cooked flavor without a smoker.

Ingredients

  • Pork shoulder (also called pork butt), 4-5 pounds (1.8-2.3 kg)
  • Smoked paprika, 2 tablespoons
  • Chipotle peppers in adobo sauce, 2 peppers plus 2 tablespoons of the sauce
  • Brown sugar, ¼ cup (packed, 50g)
  • Garlic powder, 1 tablespoon
  • Onion powder, 1 tablespoon
  • Cumin, 2 teaspoons
  • Salt, 1 tablespoon (use kosher salt for best results)
  • Black pepper, 1 teaspoon
  • Chicken broth, 1 cup (240 ml)
  • Apple cider vinegar, ¼ cup (60 ml)
  • Your favorite BBQ sauce, 1 cup (240 ml)
  • Green cabbage, ½ medium head, thinly shredded (about 4 cups / 300g)
  • Granny Smith apples, 2 large, julienned or thinly sliced
  • Carrot, 1 large, grated (about ½ cup / 60g)
  • Apple cider vinegar, 3 tablespoons (45 ml)
  • Honey, 1 tablespoon (21g)
  • Olive oil, 2 tablespoons (30 ml)
  • Salt, ½ teaspoon
  • Fresh cilantro, ¼ cup chopped (optional)
  • Slider buns, 12-16
  • Butter, 2 tablespoons, melted

Instructions

  1. In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, cumin, salt, and black pepper. Mix well.
  2. Pat the pork shoulder dry with paper towels. Apply the rub all over the pork, pressing it into the surface. Let it sit at room temperature for 30 minutes.
  3. Preheat oven to 300°F (150°C). Heat a tablespoon of oil in a Dutch oven over medium-high heat. Sear the pork for 3-4 minutes per side until a deep brown crust forms. Remove and set aside.
  4. Reduce heat to medium. Add minced chipotle peppers and adobo sauce to the pot; stir for 30 seconds. Pour in chicken broth and apple cider vinegar, scraping up browned bits.
  5. Return the pork to the pot. The liquid should come about a third of the way up the sides. Cover and transfer to the oven. Cook for 3 to 3½ hours until fork-tender.
  6. Remove pork from the pot and let rest for 10 minutes. Shred with two forks, discarding large pieces of fat.
  7. Skim excess fat from the cooking liquid. Stir in BBQ sauce. Add shredded pork back and toss to coat. Keep warm over low heat.
  8. In a large bowl, combine shredded cabbage, julienned apples, and grated carrot. In a small bowl, whisk together apple cider vinegar, honey, olive oil, and salt. Pour over cabbage mixture and toss. Add cilantro if using. Let sit for 10 minutes.
  9. Preheat broiler or griddle. Split slider buns and brush cut sides with melted butter. Toast until golden. Assemble by placing pulled pork on bottom buns, topping with slaw, and capping with top buns. Serve immediately.

Notes

Don’t rush the sear; it builds flavor. Let the pork rest after shredding before adding sauce. The slaw is best made fresh; combine dressing just before serving. Use pork shoulder, not loin, for tender results.

Nutrition

Keywords: pulled pork sliders, BBQ sliders, apple slaw, smoky pulled pork, game day food, summer dinner, pork shoulder recipe

Find it online: https://fizzlefork.com/smoky-bbq-pulled-pork-sliders-with-crisp-apple-slaw/