BBQ Pulled Pork Sliders with Crunchy Slaw and Pickles
Tender, saucy pulled pork is piled onto soft dinner rolls with crisp creamy slaw and tangy pickles. The slow cooker does the hands-off work, making these sliders an easy crowd-size choice for game day.
Prep: 25 min · Cook: 480 min · Yield: 12 · Method: Slow Cooker
Ingredients
- 4 lb pork shoulder, boneless
- 2 teaspoon kosher salt
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 cup barbecue sauce
- 2 tablespoon apple cider vinegar
- 1 2/3 cup mayonnaise
- 2 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 5 cup bagged coleslaw mix
- 12 rolls soft dinner rolls
- 24 chips dill pickle chips
Cooking instructions
- Pat the pork dry. Mix the salt, smoked paprika, and garlic powder, then rub the mixture evenly over the pork. Place the pork in a slow cooker. (about 10 min)
- Stir together 1 1/2 cups of the barbecue sauce and 2 tablespoons apple cider vinegar. Pour over the pork, cover, and cook on Low until the pork is very tender and reaches at least 195°F, 8 to 9 hours. It should shred easily with a fork. (about 540 min) — Low
- While the pork cooks, whisk the mayonnaise, 2 tablespoons apple cider vinegar, sugar, 1/2 teaspoon salt, and black pepper in a large bowl. Add the coleslaw mix and toss to coat. Refrigerate until serving. (about 10 min) — Refrigerate
- Transfer the cooked pork to a large bowl and rest for 10 minutes. Remove and discard excess fat, then shred the pork with two forks. Stir in enough of the cooking juices and the remaining 1/2 cup barbecue sauce to make the pork moist and saucy. (about 15 min)
- Split the rolls. Fill each with pulled pork, crunchy slaw, and two pickle chips. Serve immediately, keeping the pork hot at 140°F or above if serving buffet-style. (about 10 min) — 140°F+