Tangy BBQ Pulled Pork Sliders

Tender pulled pork in a tangy, smoky barbecue sauce, served on soft slider buns with a crisp cabbage slaw—perfect for parties or casual gatherings.

I first served this to my family at a weekend gathering and it was an instant hit with everyone asking for seconds.

Ingredients

• Pork: 1.5 kg (3.3 lbs) boneless pork shoulder, trimmed, 1 tbsp olive oil, 1 tsp sea salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder
• Cooking Liquid: 1 cup chicken broth, 1 medium onion, sliced, 2 cloves garlic, minced
• Tangy BBQ Sauce: 1 cup tomato ketchup, ⅓ cup apple cider vinegar, ¼ cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1 tsp chili powder, ½ tsp black pepper, ¼ tsp cayenne pepper (optional, for heat)
• Slaw: 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 small carrot, grated, 2 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, salt and pepper, to taste
• Assembly: 12 slider buns, split and lightly toasted

Instructions

Step 1 Season the pork shoulder with salt, pepper, smoked paprika, garlic powder, and onion powder:

Step 2 Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned (about 4 minutes per side):

Step 3 Place the sliced onion and minced garlic in the bottom of a slow cooker. Set the seared pork on top, pour in the chicken broth, and cover:

Step 4 Cook on low for 6 hours (or high for 4 hours), until the pork is very tender and shreds easily with a fork:

Step 5 While the pork cooks, prepare the BBQ sauce: In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, black pepper, and cayenne. Simmer on low for 10 minutes, stirring occasionally. Set aside:

Step 6 For the slaw: In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add the shredded cabbage and carrot; toss to combine. Refrigerate until ready to serve:

Step 7 Remove the pork from the slow cooker and shred it using two forks. Discard excess fat:

Step 8 Mix the shredded pork with the tangy BBQ sauce (add as much as desired for your preferred sauciness):

Step 9 To assemble, pile BBQ pulled pork onto the bottom half of each slider bun, top with a generous spoonful of slaw, and cap with the top bun. Serve warm:

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My family always looks forward to the crisp tang of the slaw combined with the smoky pork during our summer cookouts.

Required Tools

Slow cooker (or Dutch oven), large skillet, mixing bowls, saucepan, chefs knife, cutting board

Allergen Information

Contains gluten (slider buns use gluten-free buns if needed) contains eggs (mayonnaise in slaw use egg-free mayo for allergy) contains soy and fish (Worcestershire sauce check label or use a vegan alternative if allergic) always verify ingredient labels to ensure safety

Nutritional Information

Calories 390 total fat 14 g carbohydrates 39 g protein 25 g per serving

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Enjoy these sliders warm for the full flavor experience and don't hesitate to adjust the sauce to your taste.

Common recipe questions

→ How long should the pork be cooked for tenderness?

Cook the pork on low for 6 hours or high for 4 hours until it's tender enough to shred easily with a fork.

→ What spices enhance the pulled pork's flavor?

Smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper add depth and a subtle smoky heat.

→ Can the slaw be prepared in advance?

Yes, the cabbage slaw can be made up to a day ahead and refrigerated to develop flavors.

→ What is recommended for a spicier version?

Increase the amount of cayenne pepper in the tangy barbecue sauce for a bolder heat.

→ What are good beverage pairings for this dish?

This dish pairs well with a crisp lager or fruity red wines like Zinfandel, complementing the tangy and smoky flavors.