Print

Smoky Pulled Pork Sliders with Crisp Apple Slaw

pulled pork sliders - featured image
Print Recipe

These Smoky Pulled Pork Sliders with Crisp Apple Slaw feature tender, slow-cooked pork with a deep smoky flavor, piled onto soft buns and topped with a cold, crunchy apple slaw. The contrast of rich, warm pork and bright, crisp slaw makes every bite exciting, perfect for gatherings or a special weeknight dinner.

Ingredients

Scale
  • 3–4 pounds pork shoulder (also called pork butt)
  • 2 tablespoons smoked paprika
  • 1 tablespoon chipotle powder
  • 1 tablespoon brown sugar (packed)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt (use 1 1/2 teaspoons if using table salt)
  • 1 teaspoon black pepper (freshly ground)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil
  • 1 cup chicken broth (low sodium)
  • 2 tablespoons apple cider vinegar
  • 3 cups green cabbage (finely shredded)
  • 1 cup red cabbage (finely shredded)
  • 2 medium crisp apples (like Granny Smith or Honeycrisp)
  • 1/2 cup carrots (shredded)
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon celery seeds
  • Salt and pepper to taste
  • 12 slider buns (soft, like Hawaiian rolls or brioche)
  • 2 tablespoons butter (softened, for toasting buns)
  • Optional toppings: pickled jalapeños, extra barbecue sauce, fresh cilantro

Instructions

  1. Take the pork shoulder out of the fridge about 30 minutes before starting. Pat it completely dry with paper towels.
  2. In a small bowl, mix together smoked paprika, chipotle powder, brown sugar, garlic powder, onion powder, salt, black pepper, oregano, and cayenne (if using). Rub this mixture all over the pork, pressing it into every surface. Let it sit for 10 minutes while preheating the oven to 300°F (150°C).
  3. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear the pork for 3-4 minutes per side until a deep brown crust forms. Use tongs to sear the ends as well. This takes about 15 minutes total.
  4. Pour in the chicken broth (it should come about halfway up the sides of the pork) and add the apple cider vinegar. Scrape the bottom of the pot with a wooden spoon to release browned bits. Put the lid on and transfer to the preheated oven.
  5. Roast for 3 to 3 1/2 hours, or until the pork is fork-tender and falling apart. Halfway through, check the liquid level and add another 1/2 cup of broth or water if needed.
  6. Remove the pot from the oven and let the pork rest in the liquid for 15 minutes. Transfer to a large cutting board and shred with two forks, discarding large chunks of fat. Pour about 1/2 cup of the cooking liquid over the shredded meat and toss to coat. Taste and adjust seasoning with salt, pepper, or a splash of apple cider vinegar. Cover loosely with foil to keep warm.
  7. In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seeds, and a pinch of salt and pepper. Taste the dressing—it should be tangy with a hint of sweetness.
  8. Add shredded green and red cabbage, shredded carrots, and apples (cored and cut into thin matchsticks or grated). Toss until well coated. Cover and refrigerate for at least 15 minutes.
  9. Preheat the broiler to high. Split slider buns in half and place cut-side up on a baking sheet. Spread a thin layer of softened butter on each cut side. Broil for 1-2 minutes until edges are golden and buns are lightly toasted. Watch closely to avoid burning.
  10. Place a generous pile of pulled pork on the bottom half of each bun. Top with a heaping spoonful of apple slaw. Place the top bun on and press down gently. Serve immediately with extra slaw on the side if desired.

Notes

Don’t skip the sear—it builds deep flavor. Let the pork rest in the cooking liquid for 15 minutes before shredding to keep it moist. Taste the slaw dressing before adding vegetables; it should be a little too tangy and salty on its own. Toast the buns to prevent sogginess. The pulled pork can be made a day ahead and reheated; flavors deepen overnight. For slow cooker: sear pork, then cook on low for 8-10 hours or high for 5-6 hours. For Instant Pot: sear using sauté function, then pressure cook on high for 90 minutes with natural release of 15 minutes.

Nutrition

Keywords: pulled pork sliders, apple slaw, smoky pulled pork, slider recipe, barbecue sliders, pork shoulder recipe, game day food, party appetizer

Find it online: https://dinadishes.com/smoky-pulled-pork-sliders-with-crisp-apple-slaw/