BBQ Pulled Pork Sliders

Slow-cooked pork is lightly coated in barbecue sauce and served on toasted slider rolls with crunchy vinegar slaw for an easy party platter.

525 min

12 sliders

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

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

Equipment

Slow cooker or covered Dutch oven · Rimmed tray · Two forks · Broad skillet · Mixing bowl

Prepare ahead

Cook and shred the pork a day ahead; chill it with some cooking liquid, then rewarm gently and add barbecue sauce before serving.

Keep rolls crisp

Arrange the slaw beside the platter and let guests add it as they eat, rather than dressing the sliders early.

Season and braise

01. Mix 2 tsp salt with smoked paprika, cumin, and pepper; pat the pork dry and rub the blend over all sides.

02. Set onion, broth, and 1/3 cup cider vinegar in the cooker, then place the pork on top.

03. Cover and cook on low about 8 hours or high 4 to 5 hours; in a Dutch oven, cook covered at 325 F for 3 to 3 1/2 hours, until a fork turns easily.

Dress the slaw

04. Toss cabbage with 2 tbsp cider vinegar, honey, and 1 tsp salt; chill so it stays crisp while the pork cooks.

Shred and sauce

05. Rest pork for 10 minutes, remove large fat pieces, and pull into strands with two forks.

06. Moisten with a few spoonfuls of cooking liquid, then fold in 3/4 cup barbecue sauce and reserve the remainder.

Toast and serve

07. Butter the cut faces and toast rolls cut side down over medium heat until golden but still soft.

08. Fill rolls with pork and place slaw and reserved sauce alongside; add slaw to each bite just before serving.