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BBQ Pulled Pork Sliders

Tender, low-and-slow pork and lightly dressed cabbage turn soft slider rolls into a party platter that stays tidy and easy to serve.

A platter of toasted pulled pork sliders sits beside bowls of crunchy vinegar slaw and barbecue sauce.

These small sandwiches are built for passing around: the pork cooks until it pulls apart easily, then gets just enough barbecue sauce to cling to the strands. A sharp cabbage slaw waits on the side until the last moment, keeping the toasted rolls from turning soggy.

Let the pork become tender

A shoulder needs steady covered heat before it will shred cleanly. The slow cooker is a hands-off option, while a covered Dutch oven gives the same onion-and-vinegar braise in the oven; in either case, tenderness is the useful cue, not the clock alone.

Keep the slaw crisp

The cabbage brings a cool, tart counterpoint to the rich pork, with honey rounding the cider vinegar without making the dressing heavy. Chilling the slaw while the meat cooks lets it soften slightly and keeps its crunch for the platter.

Seasoned pork shoulder rests over sliced onion and braising liquid in a slow cooker insert. — The seasoned pork sits over onion and braising liquid before the covered slow cook.

Shred before adding sauce

Resting the cooked shoulder briefly makes it easier to handle, and two forks separate the meat along its natural fibers. A few spoonfuls of cooking liquid replace moisture lost during shredding, while a restrained amount of barbecue sauce seasons the pork without weighing it down.

Assemble just before eating

A quick skillet toast adds a golden surface to the soft rolls and helps them hold the filling. Set the slaw and extra sauce next to the sandwiches so each person can finish a bite to taste without soaking the bread.

Tender barbecue pork fills a golden slider roll beside crisp shredded cabbage slaw. — A toasted slider shows sauced pork strands with crunchy cabbage served alongside.

BBQ Pulled Pork Sliders

12 sliders

525 minutes total

Ingredients

• 3 lb boneless pork shoulder, excess surface fat trimmed
• 1 tbsp kosher salt, divided
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1 large yellow onion, thinly sliced
• 3/4 cup low-sodium chicken broth
• 1/3 cup apple cider vinegar for the pork
• 2 tbsp apple cider vinegar for the slaw
• 1/2 medium green cabbage, finely shredded
• 1 tbsp honey
• 1 cup barbecue sauce
• 12 soft slider rolls, split
• 2 tbsp unsalted butter, softened

Method

Mix the pork rub
Stir 2 tsp of the kosher salt with the smoked paprika, cumin, and black pepper. Pat the pork dry and rub the seasoning over every side so it adheres before cooking.
Look for: The pork has an even, dry coating with no loose spice piles.
Set up the braise
Scatter the sliced onion in a slow cooker or Dutch oven, then pour in the chicken broth and the vinegar for the pork. Set the seasoned shoulder on top, keeping the liquid around it rather than washing off the rub.
Look for: The onion forms a bed beneath the pork, with liquid visible around the meat.
Cook until fork-tender
Cover and cook in a slow cooker on low for about 8 hours, or on high for 4 to 5 hours; for a Dutch oven, cover and cook at 325 F for about 3 to 3 1/2 hours. The pork is ready when a fork twists easily and the shoulder pulls apart without resistance.
Look for: A fork turns easily in the thickest part and the meat separates into soft strands.
Make the vinegar slaw
While the pork cooks, toss the shredded cabbage with the slaw vinegar, honey, and 1 tsp of the divided salt. Chill it until serving; the cabbage should soften slightly but retain a crisp bite.
Look for: The cabbage is lightly glossy and tangy, not sitting in a puddle of dressing.
Shred and moisten the pork
Transfer the pork to a rimmed tray and rest for 10 minutes. Discard any large fat pieces, shred the meat with two forks, then moisten it with a few spoonfuls of the cooking liquid so the strands stay succulent.
Look for: The pork separates into strands and looks moist without swimming in cooking liquid.
Sauce the pork lightly
Fold 3/4 cup of the barbecue sauce through the warm shredded pork. Keep the rest of the sauce for the platter, and stop mixing once the meat is lightly coated so the rolls remain easy to handle.
Look for: The pork glistens with sauce, but no pool collects beneath it.
Toast the slider rolls
Spread the softened butter over the cut sides of the rolls. Toast them cut side down in a broad skillet over medium heat in batches until their faces are golden and the centers still feel soft.
Look for: The cut faces are golden at the edges without becoming hard or brittle.
Build the party platter
Spoon a small mound of pulled pork onto each toasted bottom roll and cap with the top. Set the chilled slaw and reserved barbecue sauce beside the sliders, then add a little slaw to each bite just before eating so the rolls stay crisp.
Look for: Each slider is easy to lift, and the crunchy slaw stays separate until the last moment.