BBQ Pulled Pork Sliders
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.
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
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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.
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2
Place 1 diced yellow onion and 4 minced garlic cloves in the bottom of a slow cooker. Add the seasoned pork on top.
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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).
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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.
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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.
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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.
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7
While the pork cooks, prepare the coleslaw. In a large bowl, combine 4 cups shredded cabbage and 1 cup shredded carrots.
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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.
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9
Pour the dressing over the cabbage mixture and toss to coat. Refrigerate for at least 1 hour before serving.
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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.