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Smoky Pulled Pork Sliders with Apple Slaw

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Tender, smoky pulled pork piled on toasted slider buns and topped with a crisp, tangy apple slaw. This easy slow cooker recipe is perfect for feeding a crowd and delivers incredible flavor with minimal effort.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon kosher salt (or 2 teaspoons table salt)
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon olive oil
  • 1 cup low-sodium chicken broth
  • 2 chipotle peppers in adobo sauce, minced
  • 2 tablespoons apple cider vinegar
  • 12 slider buns (brioche or potato rolls)
  • 2 cups green cabbage, thinly shredded
  • 1 large Honeycrisp or Granny Smith apple, julienned or thinly sliced
  • 1/2 cup mayonnaise (full-fat)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey (or maple syrup)
  • 1/2 teaspoon celery seed
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. In a small bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cumin, and cayenne (if using). Mix well.
  2. Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, pressing it into every surface. Let sit at room temperature for 20 minutes.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the pork for 3-4 minutes per side until a deep brown crust forms (about 12-15 minutes total).
  4. Transfer the seared pork to a slow cooker. In the same skillet, add chicken broth and scrape up browned bits. Stir in minced chipotle peppers and apple cider vinegar. Pour this mixture around the pork in the slow cooker.
  5. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork shreds easily with a fork.
  6. About 30 minutes before the pork is done, make the slaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, celery seed, and a pinch of salt and pepper. Add shredded cabbage and julienned apple. Toss to coat. Cover and refrigerate until ready to serve.
  7. Once the pork is tender, transfer to a cutting board. Use two forks to shred the meat, discarding large pieces of fat. Pour about 1/2 cup of the cooking liquid over the shredded pork and toss to coat.
  8. Toast the slider buns under the broiler for about 1 minute, cut side up. Pile shredded pork on the bottom half of each bun, top with apple slaw, and place the top bun on. Serve immediately.

Notes

Don’t skip searing the pork—it adds deep flavor. Let the pork rest in the cooking liquid for 10-15 minutes before shredding. Toast the buns to prevent sogginess. Make the slaw just before serving (no more than 2 hours ahead). The pulled pork can be made up to 3 days in advance and freezes well for up to 3 months.

Nutrition

Keywords: pulled pork sliders, apple slaw, slow cooker pulled pork, smoky pulled pork, game day recipe, party food, comfort food

Find it online: https://tablemira.com/smoky-pulled-pork-sliders-perfect-easy-recipe/