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

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.

Questions

Can I make BBQ Pulled Pork Sliders dairy-free?

Yes. The dairy in this entry 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.

Can I make BBQ Pulled Pork Sliders gluten-free?

Yes. The gluten in this entry is 12 slider buns. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make BBQ Pulled Pork Sliders ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double BBQ Pulled Pork Sliders?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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