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Crowd-Pleasing Smoky Pulled Pork Sliders with Apple Slaw

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These sliders deliver deep, smoky barbecue flavor without a smoker, thanks to a slow cooker and a clever combination of liquid smoke and spices. Topped with a bright, crunchy apple slaw, they’re perfect for feeding a crowd with minimal fuss.

Ingredients

Scale
  • 4 to 5 pounds pork shoulder (also called pork butt)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt (Diamond Crystal; use 2 teaspoons if Morton’s)
  • 1 teaspoon cayenne pepper (optional)
  • 2 tablespoons brown sugar
  • 1 cup chicken broth (low-sodium)
  • 3 tablespoons liquid smoke
  • 2 tablespoons apple cider vinegar
  • 1 cup barbecue sauce (plus more for serving)
  • 3 cups shredded green cabbage
  • 2 medium apples (Granny Smith or Honeycrisp)
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar (for slaw)
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 to 16 slider buns (brioche or potato rolls)
  • Butter for toasting buns (optional)

Instructions

  1. Make the dry rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, black pepper, salt, cayenne (if using), and brown sugar. Mix well.
  2. Prep the pork: Pat pork shoulder dry with paper towels. Rub the spice mixture all over the pork, pressing firmly. Let sit at room temperature for 30 minutes (or refrigerate overnight for deeper flavor).
  3. Set up the slow cooker: Pour chicken broth and liquid smoke into the bottom of a 6-quart or larger slow cooker. Place seasoned pork on top. Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until fork-tender.
  4. Check for doneness: Pork should shred easily with two forks. If it resists, cook another 30 minutes.
  5. Shred the pork: Transfer pork to a cutting board or large bowl. Reserve about 1 cup of cooking liquid. Shred pork with two forks or meat claws, discarding large fat chunks.
  6. Finish the pork: Return shredded pork to slow cooker. Add apple cider vinegar, 1/2 cup reserved cooking liquid, and 1 cup barbecue sauce. Stir and adjust seasoning to taste.
  7. Make the apple slaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, honey or maple syrup, celery seed, salt, and pepper. Core apples (do not peel) and cut into thin matchsticks or shred. Add apples and shredded cabbage to dressing; toss well. Refrigerate at least 30 minutes before serving.
  8. Toast the buns: About 10 minutes before serving, split slider buns and place cut-side up on a baking sheet. Spread with butter if desired. Broil on high for 1 to 2 minutes until golden (watch carefully).
  9. Assemble the sliders: Using a slotted spoon, pile pulled pork onto bottom halves of toasted buns. Top with apple slaw. Place top buns on and press gently. Secure with toothpicks if desired.
  10. Serve immediately with extra barbecue sauce on the side.

Notes

Toast the buns to prevent sogginess. Shred pork while hot for easiest handling. Slaw is best made 30 minutes to 2 hours ahead. Pork can be cooked up to 2 days ahead and reheated.

Nutrition

Keywords: pulled pork sliders, apple slaw, slow cooker, barbecue, party food, game day, crowd-pleasing

Find it online: https://cookluma.com/crowd-pleasing-smoky-pulled-pork-sliders-with-apple-slaw/