Target: 6 × 4 inches · landscape

BBQ Pulled Pork Sliders

525 min · 12 sliders

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

1. Season the pork; set it over onion with broth and cider vinegar in a slow cooker or Dutch oven.

2. Cover and cook until fork-tender; toss cabbage with vinegar, honey, and salt, then chill.

3. Rest and shred pork, moisten with cooking liquid, then fold in 3/4 cup barbecue sauce.

4. Butter and toast rolls; serve with pork, chilled slaw, and the reserved sauce for last-minute assembly.

Cook’s note: Keep slaw separate until serving so the toasted rolls stay firm.