# What You'll Need:
→ Pork & Rub
01 - 3.3 lbs boneless pork shoulder
02 - 1 tbsp brown sugar
03 - 2 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp salt
07 - ½ tsp ground black pepper
08 - ½ tsp cayenne pepper (optional)
→ Tangy BBQ Sauce
09 - 1 cup tomato ketchup
10 - ½ cup apple cider vinegar
11 - ¼ cup brown sugar
12 - 2 tbsp Worcestershire sauce
13 - 2 tbsp Dijon mustard
14 - 1 tbsp hot sauce (optional)
15 - 1 tsp garlic powder
16 - ½ tsp salt
17 - ½ tsp black pepper
→ Slaw
18 - 2 cups shredded green cabbage
19 - 1 cup shredded purple cabbage
20 - 1 medium carrot, grated
21 - 2 tbsp mayonnaise
22 - 1 tbsp apple cider vinegar
23 - 1 tsp Dijon mustard
24 - ½ tsp sugar
25 - Salt and pepper, to taste
→ Assembly
26 - 12 slider buns
27 - 1 tbsp melted butter (optional, for toasting)
# How to Make It:
01 - Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl, then rub evenly over the pork shoulder.
02 - Place the pork in the slow cooker. Whisk all BBQ sauce ingredients in a separate bowl, pour half over the pork, reserving the remainder.
03 - Cover and cook on low for 6 to 7 hours, or on high for 4 to 5 hours, until pork is tender and easily shredded.
04 - While pork cooks, mix green and purple cabbages, grated carrot, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Refrigerate until needed.
05 - Remove pork from cooker, shred with forks discarding excess fat. Return shredded pork to cooker and stir in cooking juices and reserved BBQ sauce.
06 - Brush slider buns with melted butter and toast lightly in a pan or oven until golden brown.
07 - Place pulled pork on bottom halves of slider buns, top with slaw, then cover with top halves. Serve immediately.
