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Flavorful Smoky Pulled Pork Sliders Recipe with Easy Apple Cider Slaw

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Tender pulled pork with a smoky spice rub paired with a tangy apple cider slaw, served on slider buns for a perfect crowd-pleasing meal.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup apple cider
  • 2 tablespoons olive oil or vegetable oil
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, shredded
  • 1 apple, thinly sliced or julienned (preferably tart variety like Granny Smith)
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • Salt and freshly ground black pepper, to taste
  • 12 slider buns or small sandwich rolls
  • Optional: dill pickle slices

Instructions

  1. Prepare the spice rub by combining smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and black pepper in a small bowl.
  2. Pat the pork shoulder dry and rub the spice mix all over the meat. Let rest for 15-20 minutes.
  3. Heat olive oil in a large skillet over medium-high heat and sear the pork on all sides until browned, about 4-5 minutes per side.
  4. Transfer the pork to a slow cooker and pour in 1 cup of apple cider around the meat. Cover and cook on low for 6-8 hours or on high for 4-5 hours until fork-tender.
  5. While pork cooks, combine shredded green and red cabbage, shredded carrot, and sliced apple in a large bowl.
  6. Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a separate bowl. Pour dressing over slaw and toss gently. Refrigerate until serving.
  7. Once pork is cooked, shred it using two forks, discarding large fat pieces. Stir in some cooking liquid if pork seems dry.
  8. Toast slider buns if desired. Assemble sliders by placing pulled pork on bottom bun, topping with apple cider slaw and optional pickle slices, then cap with top bun.
  9. Serve immediately for best texture.

Notes

Searing the pork before slow cooking adds depth of flavor. If pork seems dry when shredding, stir in some cooking liquid. Slaw can be made a day ahead to deepen flavors. For gluten-free, swap slider buns with gluten-free rolls. Greek yogurt can substitute mayonnaise in slaw for fewer calories. Use a meat thermometer to ensure pork reaches 195°F internal temperature for shredding.

Nutrition

Keywords: pulled pork, sliders, smoky pulled pork, apple cider slaw, barbecue, slow cooker, easy recipe, crowd-pleaser

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