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Sweet and Tangy Pulled Pork Sliders

These Sweet and Tangy Pulled Pork Sliders are slow-cooked to perfection, packed with smoky BBQ flavor, and served on soft slider buns with crunchy slaw. Perfect for game days, parties, or family dinners!
Course Appetizer, Main Course
Cuisine American
Keyword BBQ Sliders, Pulled Pork Sliders, Slow Cooker Pulled Pork
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 12 sliders
Calories 320kcal
Author Creator Child
Cost $20

Equipment

  • Slow cooker or Dutch oven
  • Mixing bowls
  • Tongs & forks (for shredding)

Ingredients

For the Pulled Pork:

  • 3-4 lbs pork shoulder or pork butt
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper optional, for heat
  • 1 tbsp brown sugar
  • 1 cup barbecue sauce
  • ½ cup apple cider vinegar
  • ½ cup chicken broth
  • 2 tbsp Worcestershire sauce

For the Slaw:

  • 2 cups shredded cabbage green or purple
  • ¼ cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • ½ tsp salt
  • ½ tsp black pepper

For Serving:

  • 12 slider buns
  • Extra barbecue sauce for drizzling
  • Pickles optional

Instructions

Slow Cooker Method:

    Prepare the Pork:

    • Pat the pork shoulder dry and rub it with salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne, and brown sugar.

    Cook the Pork:

    • Place the pork in a slow cooker and pour in barbecue sauce, apple cider vinegar, chicken broth, and Worcestershire sauce.
    • Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the pork is tender and easily shreds.

    Shred & Mix:

    • Remove the pork, shred it with two forks, and mix it back into the sauce.

    Oven Method:

    • Preheat the oven to 300°F (150°C).
    • Place the seasoned pork in a large Dutch oven or baking dish.
    • Pour in barbecue sauce, vinegar, broth, and Worcestershire sauce. Cover tightly with foil.
    • Roast for 3-4 hours, basting occasionally, until the pork is tender.
    • Shred and mix with the sauce.
    • Make the Slaw & Assemble Sliders:

    Prepare the Slaw:

    • In a bowl, mix shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and pepper. Set aside.

    Assemble the Sliders:

    • Toast the slider buns if desired.
    • Layer each bun with pulled pork, extra BBQ sauce, slaw, and optional pickles.
    • Serve warm and enjoy!

    Notes

    Storage: Store pulled pork in an airtight container in the fridge for up to 4 days, or freeze for 3 months.
    Substitutions:
    • Use chicken thighs instead of pork for a lighter option.
    • Add pineapple for a Hawaiian-style twist.
    • Use a vinegar-based slaw for extra tanginess.