BBQ Pulled Pork Sliders

Name: BBQ Pulled Pork Sliders
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs pork shoulder (Boston butt); 1/4 cup BBQ dry rub; 1 cup BBQ sauce; 12 slider buns; 1 cup chicken broth; 1/4 cup apple cider vinegar; 1 yellow onion, diced; 4 garlic cloves, minced; 4 cups cabbage, shredded; 1 cup carrots, shredded; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tsp white sugar; 1/2 tsp celery salt; to taste salt; to taste black pepper; 1 cup dill pickle chips

Tender, slow-cooked pulled pork tossed in tangy BBQ sauce and served on mini buns with creamy coleslaw. These flavorful sliders are perfect for a hearty, satisfying lunch with classic American flavors.

500 minMediumServes 6420 cal/serving

AmericanLunchSlow CookerStandardCorn-Free

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Ingredients

3 lbs pork shoulder (Boston butt)
1/4 cup BBQ dry rub
1 cup BBQ sauce
12 slider buns
1 cup chicken broth
1/4 cup apple cider vinegar
1 yellow onion, diced
4 garlic cloves, minced
4 cups cabbage, shredded
1 cup carrots, shredded
1/2 cup mayonnaise
1/4 cup sour cream
2 tsp white sugar
1/2 tsp celery salt
to taste salt
to taste black pepper
1 cup dill pickle chips

Instructions

1

Rub 3 lbs pork shoulder (Boston butt) all over with 1/4 cup BBQ dry rub, to taste salt, and to taste black pepper.
2

Place 1 diced yellow onion and 4 minced garlic cloves in the bottom of a slow cooker. Add the seasoned pork on top.
3

Pour 1 cup chicken broth and 1/4 cup apple cider vinegar around the sides of the pork (not over the top to avoid washing off the rub).
4

Cover and cook on low for 8 hours or until the pork is very tender and reaches an internal temperature of at least 195°F (90°C). The meat should shred easily with a fork.
5

Remove the pork from the slow cooker and let it rest for 10 minutes. Shred the meat using two forks, discarding any large pieces of fat.
6

Strain the cooking liquid, reserving 1/2 cup. Mix the shredded pork with 1 cup BBQ sauce and the reserved cooking liquid until well coated.
7

While the pork cooks, prepare the coleslaw. In a large bowl, combine 4 cups shredded cabbage and 1 cup shredded carrots.
8

In a separate bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tsp white sugar, 1/2 tsp celery salt, salt, and pepper.
9

Pour the dressing over the cabbage mixture and toss to coat. Refrigerate for at least 1 hour before serving.
10

To assemble the sliders, lightly toast the 12 slider buns if desired. Place a generous portion of pulled pork on the bottom half of each bun, top with coleslaw and 1 cup dill pickle chips, and cover with the top bun.

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Questions

What internal temperature should BBQ Pulled Pork Sliders reach?

For BBQ Pulled Pork Sliders, the target internal temperature is 195 F (about 90 C), given in step 4. A probe thermometer removes the guesswork.

Why rest the meat in BBQ Pulled Pork Sliders?

Step 5 reads: "Remove the pork from the slow cooker and let it rest for 10 minutes." Heat drives the juices toward the center. The rest in step 5 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for sour cream in BBQ Pulled Pork Sliders?

The entry for BBQ Pulled Pork Sliders calls for 1/4 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make BBQ Pulled Pork Sliders dairy-free?

Yes. The dairy in BBQ Pulled Pork Sliders is 1/4 cup sour cream. Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Does BBQ Pulled Pork Sliders contain eggs?

Yes: 1/2 cup mayonnaise. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make BBQ Pulled Pork Sliders ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of BBQ Pulled Pork Sliders within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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