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Cozy Slow Cooker Pulled Pork Sliders with Apple Slaw

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Tender, smoky pulled pork slow-cooked to perfection, topped with a crisp and tangy apple slaw, all served on soft slider buns. This comforting recipe is perfect for cozy nights and crowd-pleasing gatherings.

Ingredients

Scale
  • 3–4 pounds boneless pork shoulder (pork butt), trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup brown sugar, packed
  • 1 cup chicken broth (low-sodium)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 cups green cabbage, thinly shredded
  • 1 cup red cabbage, thinly shredded
  • 1 large apple (Granny Smith or Honeycrisp), julienned or thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon celery seeds
  • Salt and pepper to taste
  • 12 slider buns (brioche or potato rolls)
  • Butter, for toasting the buns (optional)

Instructions

  1. Prepare the Spice Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, pepper, and brown sugar. Mix well.
  2. Season the Pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the meat, coating every side. For best results, do this the night before and refrigerate overnight. If short on time, let sit for at least 30 minutes at room temperature.
  3. Slow Cook the Pork: Place the seasoned pork in the slow cooker. In a separate bowl, whisk together chicken broth, apple cider vinegar, and Worcestershire sauce. Pour this mixture around the pork (not directly on top). Cover and cook on low for 8 hours or on high for 4–5 hours, until fork-tender.
  4. Shred the Pork: Transfer the cooked pork to a cutting board or bowl. Using two forks, shred the meat into bite-sized pieces. Discard large pieces of fat. Reserve about 1 cup of the cooking liquid and pour it over the shredded pork to keep it moist. Taste and adjust seasoning if needed.
  5. Make the Apple Slaw: In a large bowl, combine green cabbage, red cabbage, apple, and red onion. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, and celery seeds. Pour the dressing over the slaw and toss to coat. Season with salt and pepper to taste. Let sit for at least 10 minutes.
  6. Toast the Buns (Optional): Split the slider buns and toast them in a skillet with a little butter over medium heat until golden brown, about 2 minutes per side.
  7. Assemble the Sliders: Place a generous pile of pulled pork on the bottom half of each bun. Top with a spoonful of apple slaw. Place the top bun on and serve immediately.

Notes

For best flavor, let the pork sit with the dry rub overnight in the refrigerator. Reserve some cooking liquid to keep the shredded pork moist. Make the slaw just before serving to keep it crunchy. Toasting the buns prevents sogginess. Leftover pork can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pulled pork, sliders, slow cooker, apple slaw, comfort food, party food, pork shoulder

Find it online: https://lumalunch.com/cozy-slow-cooker-pulled-pork-sliders-with-apple-slaw/