Print

Tender Smoked Pulled Pork Sliders Recipe with Easy Tangy Vinegar Slaw

tender smoked pulled pork sliders - featured image
Print Recipe

Tender smoked pulled pork sliders paired with a tangy vinegar slaw create a perfect balance of smoky richness and bright freshness, ideal for casual gatherings or quick dinners.

Ingredients

Scale
  • 4–5 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 4 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley (optional)
  • 12 slider buns or small soft rolls
  • Butter, for toasting buns

Instructions

  1. Prepare the Pork Rub: Mix brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl.
  2. Season the Pork: Pat pork shoulder dry and rub the spice mixture evenly over the entire pork. Let rest at room temperature for 30 minutes.
  3. Preheat the Smoker: Set smoker to 225°F and add smoking wood (hickory or apple wood). Place a water pan in the smoker.
  4. Smoke the Pork: Place pork fat side up on smoker grate. Spritz with apple cider vinegar and water every hour. Smoke until internal temperature reaches 195-205°F, about 8-10 hours.
  5. Rest the Meat: Remove pork, wrap tightly in foil, and let rest for at least 30 minutes.
  6. Make the Vinegar Slaw: Combine shredded cabbage, carrots, apple cider vinegar, sugar, celery seed, salt, and pepper in a bowl. Toss well and let sit. Add parsley if using.
  7. Shred the Pork: Pull pork into tender strands using forks or hands, discarding large fat pieces.
  8. Toast the Buns: Spread butter on slider buns and toast until golden and crisp.
  9. Assemble the Sliders: Place pulled pork on bottom bun, top with vinegar slaw, and cover with top bun.

Notes

If no smoker is available, use a slow cooker or oven low-and-slow method. Spritz pork hourly with apple cider vinegar and water to keep moist. Toast buns with butter to prevent sogginess. Vinegar slaw tastes better if made ahead and allowed to rest. Leftover pork can be frozen for up to 3 months; slaw is best fresh.

Nutrition

Keywords: pulled pork sliders, smoked pork, vinegar slaw, barbecue sliders, easy pulled pork, smoked pork shoulder, tangy slaw, slider recipe

Find it online: https://fizzlefork.com/tender-smoked-pulled-pork-sliders-recipe-with-easy-tangy-vinegar-slaw/