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Cooking pulled pork is an art that demands both patience and the right technique. For the most tender and flavorful results, low and slow cooking is essential. When preparing Smoky BBQ Pulled Pork, aim for a cooking time of 8-10 hours in a slow cooker or a smoker. This method allows the connective tissues in the pork shoulder to break down, resulting in meat that can be effortlessly shredded with a fork. The ideal temperature for cooking pulled pork is around 195°F to 205°F (90°C to 96°C). At this range, the collagen in the meat melts away, enriching the flavor and texture.

BBQ Pulled Pork Sliders with Slaw

Discover the ultimate comfort food with Smoky BBQ Pulled Pork Sliders with Crunchy Slaw! Perfect for gatherings, picnics, or family dinners, these sliders feature tender, flavorful pork slow-cooked to perfection. Learn to create a delicious spice rub, cook it low and slow, and whip up a refreshing slaw that enhances every bite. Assemble your sliders for a delightful combination of savory and crunchy textures that will impress your guests and elevate any occasion. Enjoy these sliders that are easy to make and unforgettable to taste!
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Ingredients
  

3 lbs pork shoulder (also known as pork butt)

1 tbsp smoked paprika

1 tbsp brown sugar

2 tsp garlic powder

2 tsp onion powder

1 tsp cayenne pepper (adjust to taste)

2 tsp salt

1 tsp black pepper

1 cup BBQ sauce (homemade or store-bought)

12 slider buns

Fresh parsley for garnish (optional)

For the Slaw:

3 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, grated

1/2 cup mayonnaise

2 tbsp apple cider vinegar

1 tbsp honey

Salt and pepper to taste

Instructions
 

Prepare the Rub: In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to form a spice rub.

    Season the Pork: Rub the spice mixture evenly over the pork shoulder, ensuring every side is coated. Let it marinate for at least 1 hour, or overnight in the refrigerator for deeper flavor.

      Cook the Pork: Place the seasoned pork shoulder in a slow cooker. Add about 1/2 cup of water to the bottom of the cooker to keep the meat moist. Cover and cook on low for 8-10 hours or until the pork is tender and easily shreds with a fork.

        Make the Slaw: In a large bowl, combine the green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss well to combine. Adjust seasoning to taste. Refrigerate until ready to serve.

          Shred the Pork: Once the pork is done cooking, remove it from the slow cooker and place it on a cutting board. Let it rest for a few minutes, then shred it with two forks, discarding any large pieces of fat. Mix the shredded pork with the BBQ sauce.

            Assemble the Sliders: Slice the slider buns in half and lightly toast if desired. Place a generous scoop of pulled pork on the bottom half of each slider bun, then top with a spoonful of coleslaw. Place the top half of the bun over the slaw.

              Serve: Arrange the sliders on a platter, garnish with fresh parsley if using, and serve with additional BBQ sauce on the side for drizzling.

                Prep Time, Total Time, Servings: 15 mins | 10 hours | 12 sliders