Save Tender pulled pork slow-cooked in a tangy barbecue sauce, served on soft slider buns with a crunchy slaw for the perfect bite-sized sandwich.
This cozy chicken stew brings warmth and comfort to every family dinner table.
Ingredients
- Pork & Rub: 1.5 kg (3.3 lbs) boneless pork shoulder, 1 tbsp brown sugar, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ½ tsp ground black pepper, ½ tsp cayenne pepper (optional)
- Tangy BBQ Sauce: 1 cup tomato ketchup, ½ cup apple cider vinegar, ¼ cup brown sugar, 2 tbsp Worcestershire sauce, 2 tbsp Dijon mustard, 1 tbsp hot sauce (optional), 1 tsp garlic powder, ½ tsp salt, ½ tsp black pepper
- Slaw: 2 cups shredded green cabbage, 1 cup shredded purple cabbage, 1 medium carrot, grated, 2 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, ½ tsp sugar, Salt & pepper, to taste
- Assembly: 12 slider buns, 1 tbsp melted butter (optional for toasting)
Instructions
- Step 1:
- Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Rub the spice mixture all over the pork shoulder.
- Step 2:
- Place the pork in a slow cooker. In a separate bowl, whisk together all BBQ sauce ingredients. Pour half of the sauce over the pork, reserving the rest.
- Step 3:
- Cover and cook on low for 6-7 hours or on high for 4-5 hours, until the pork is very tender and shreds easily.
- Step 4:
- While the pork cooks, prepare the slaw by tossing together both cabbages, carrot, mayonnaise, vinegar, mustard, sugar, salt, and pepper. Refrigerate until ready to use.
- Step 5:
- Once the pork is cooked, remove from the slow cooker and shred with two forks. Discard excess fat. Return shredded pork to the cooker and mix with the cooking juices and reserved BBQ sauce.
- Step 6:
- Optional: Brush slider buns with melted butter and toast lightly in a pan or oven until golden.
- Step 7:
- To assemble, pile pulled pork onto the bottom half of each slider bun. Top with a generous spoonful of slaw, then cap with the top bun. Serve immediately.
Pin it This recipe has been a family favorite for weekend gatherings and parties.
Required Tools
Slow cooker or Dutch oven, large mixing bowls, sharp knife and cutting board, forks for shredding, tongs
Allergen Information
Contains gluten (slider buns), egg (mayonnaise), and possibly soy (Worcestershire sauce). Use gluten-free buns and egg-free mayo if needed. Always check ingredient labels for allergens.
Nutritional Information
Calories: 320 per slider, Total Fat: 13 g, Carbohydrates: 32 g, Protein: 18 g
Pin it This dish is perfect for sharing with friends and enjoying the rich, tangy flavors together.
Frequently Asked Questions
- → What cut of pork is best for this dish?
Boneless pork shoulder is ideal due to its marbling and tenderness when slow-cooked, allowing it to shred easily.
- → How long should the pork be cooked?
Cook on low for 6-7 hours or on high for 4-5 hours until the pork is tender enough to shred effortlessly with forks.
- → Can I prepare the sauce in advance?
Yes, the tangy barbecue sauce can be whisked together ahead of time and refrigerated to enhance flavor.
- → What can I use to toast the slider buns?
Brush buns with melted butter and lightly toast them in a pan or oven until golden and slightly crisp.
- → Are there any alternatives for the slaw dressing?
For a lighter option, substitute mayonnaise with Greek yogurt to maintain creaminess with fewer calories.