Savory Carolina Gold Pulled Pork Sliders with Tangy Vinegar Slaw
Tender slow-cooked pulled pork tossed in tangy, slightly sweet Carolina Gold barbecue sauce, served on soft slider buns with a bright and crunchy vinegar slaw. Perfect for gatherings and easy weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours (slow cooker low) or 4-6 hours (slow cooker high)
- Total Time: 8 hours 15 minutes to 10 hours 15 minutes (slow cooker low) or 4 hours 15 minutes to 6 hours 15 minutes (slow cooker high)
- Yield: 12 sliders 1x
- Category: Main Course
- Cuisine: Southern American
Ingredients
Scale
- 3–4 lbs pork shoulder (Boston butt)
- 1 cup Carolina Gold barbecue sauce (mustard-based)
- 2 tbsp yellow mustard
- 1/4 cup apple cider vinegar
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 1 tbsp granulated sugar
- Salt and freshly ground black pepper, to taste
- 12 small slider buns
- Optional: pinch of red pepper flakes for slaw
- Optional: Greek yogurt for creamier slaw texture
Instructions
- Trim excess fat from the pork shoulder, leaving some for flavor and moisture. Pat dry with paper towels.
- Lightly season the pork with salt and pepper all over. Rub in 1 tablespoon of yellow mustard if desired.
- Place pork shoulder fat-side up in the slow cooker. Pour 1/2 cup water or apple juice into the bottom to keep meat moist.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours until pork is fork-tender and shreds easily.
- While pork cooks, combine shredded cabbage and carrots in a large bowl.
- In a small bowl, whisk together apple cider vinegar, sugar, salt, pepper, and optional red pepper flakes. Pour over veggies and toss to coat evenly. Refrigerate until serving.
- When pork is done, transfer to a large bowl and shred finely using two forks or meat claws, discarding large pieces of fat or gristle.
- Pour about 1 cup Carolina Gold barbecue sauce over shredded pork and toss well to coat. Add more sauce if desired.
- Optionally, lightly butter slider buns and toast in a skillet or under broiler until golden brown.
- Assemble sliders by spooning pulled pork onto bun bottoms, topping with vinegar slaw, and covering with bun tops.
- Serve immediately while pork is warm and slaw is crisp.
Notes
Do not lift slow cooker lid during cooking to keep pork moist. Let pork rest 15 minutes after cooking before shredding. Adjust vinegar and sugar in slaw to taste. Toast buns to prevent sogginess. Add extra sauce or cooking juices if pork seems dry after shredding. Store slaw separately to maintain crunch. Slaw can be made with shredded Brussels sprouts or kale as seasonal variations.
Nutrition
- Serving Size: 1 slider
- Calories: 280
- Fat: 12
- Protein: 18
Keywords: pulled pork sliders, Carolina Gold barbecue sauce, vinegar slaw, slow cooker pulled pork, Southern BBQ, slider recipe, easy BBQ sliders