BBQ Pulled Pork Sliders with Slaw
Tender, smoky pulled pork meets creamy slaw in these irresistible BBQ sliders – perfect for casual gatherings or a weekend treat.
Ingredients
For the pulled pork:
- 1.2 kg pork shoulder boneless
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 1 tsp ground cumin
- Salt and black pepper
- 250 ml apple juice
- 200 ml BBQ sauce plus extra for serving
For the slaw:
- 200 g white cabbage finely shredded
- 1 carrot grated
- ½ red onion thinly sliced
- 2 tbsp mayonnaise
- 1 tbsp Greek yoghurt
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- Salt and pepper to taste
To serve:
- 8 brioche slider buns
- Extra BBQ sauce
- Optional: sliced pickles or jalapeños
Instructions
- Start by placing your pork shoulder in a slow cooker and rub it with your BBQ spice mix. Add a splash of apple cider vinegar and your favourite barbecue sauce, then cover and cook on low for 7–8 hours, or until the pork is fall-apart tender.
- Once cooked, transfer the pork to a mixing bowl and use meat claws to shred it thoroughly. Stir in a bit more barbecue sauce to keep it juicy.
- While the pork rests, prepare your slaw. In another mixing bowl, combine shredded cabbage, grated carrot, a spoonful of mayo, a dash of vinegar, and a pinch of salt. Mix until well coated and chill until needed.
- Lightly toast your slider buns – if making them from scratch.
- Assemble each slider by piling the pulled pork onto the bun bases, topping with a spoonful of slaw, and finishing with the tops.
- Arrange the sliders on a serving board and serve immediately while warm.