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Best Pulled Pork Sliders with Tangy Apple Slaw (Easy Recipe)

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These sliders combine warm, smoky pulled pork with a cold, crunchy apple slaw for a perfect balance of flavors and textures. They are weeknight-friendly, crowd-pleasing, and ideal for game days or summer BBQs.

Ingredients

Scale
  • 4 to 5 pounds pork shoulder (pork butt)
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth (or beef broth)
  • 2 tablespoons apple cider vinegar
  • 1 cup your favorite BBQ sauce (e.g., Sweet Baby Ray’s)
  • 2 cups green cabbage, thinly shredded
  • 1 large Granny Smith apple, julienned
  • 1/2 cup Greek yogurt (full fat or 2%)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey (or maple syrup)
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • 12 to 16 slider buns (brioche or potato rolls)
  • Butter, for toasting buns

Instructions

  1. Make the dry rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Mix well.
  2. Season the pork: Pat pork shoulder dry with paper towels. Rub the spice mixture all over the pork, pressing into the surface. Let sit at room temperature for 20 minutes.
  3. Sear the pork (optional but recommended): If using a Dutch oven, heat 1 tablespoon oil over medium-high heat. Sear pork on all sides until deep brown, about 3-4 minutes per side. For slow cooker, searing can be skipped.
  4. Slow cook the pork: Place seared pork in slow cooker or Dutch oven. Add chicken broth and apple cider vinegar to the bottom (do not submerge). Cover and cook on low for 8-10 hours (slow cooker) or at 300°F for 3-4 hours (Dutch oven), until pork shreds easily with a fork.
  5. Shred the pork: Transfer cooked pork to a cutting board or bowl. Use two forks to shred, discarding large pieces of fat or bone. Drizzle with cooking liquid if dry.
  6. Add BBQ sauce: Return shredded pork to the pot. Stir in BBQ sauce. Warm through on low heat for about 10 minutes. Adjust sauce to taste.
  7. Make the tangy apple slaw: In a medium bowl, whisk together Greek yogurt, apple cider vinegar, honey, and celery seed until smooth. Season with salt and pepper. Add shredded cabbage and julienned apple. Toss gently to coat. Let sit for at least 10 minutes.
  8. Toast the buns: Split slider buns and butter cut sides. Toast on a griddle or skillet over medium heat until golden brown, about 1-2 minutes.
  9. Assemble the sliders: Place a generous pile of pulled pork on the bottom half of each toasted bun. Top with a spoonful of slaw. Place top bun on and press gently. Serve immediately.

Notes

Do not skip searing the pork for extra flavor. Dress the slaw right before serving to prevent it from getting watery. For a smokier flavor, add 1 teaspoon liquid smoke to the cooking liquid if using a slow cooker. Leftover pulled pork can be stored in the fridge for up to 4 days or frozen for up to 3 months. The slaw is best within 24 hours.

Nutrition

Keywords: pulled pork sliders, apple slaw, pulled pork recipe, easy pulled pork, game day food, BBQ sliders

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