Smoky Pulled Pork Sliders with Slaw
Slow-cooked pulled pork with a tangy apple cider vinegar glaze, piled high on brioche buns with crispy coleslaw — the ultimate Memorial Day crowd-pleaser.
How to Make It
Prepare the Dry Rub
Combine paprika, garlic powder, onion powder, cayenne, brown sugar, 2 tsp salt, and 1 tsp pepper. Pat pork dry and coat every surface. Rest uncovered in fridge at least 2 hours.
Slow-Cook the Pork
Place pork fat-side up in a slow cooker. Add apple cider vinegar around the base. Cook on LOW for 8 hours or HIGH for 5–6 hours until the meat falls apart easily.
Pull & Glaze
Remove pork, discard bone and large fat. Shred with two forks. Return to slow cooker, mix in BBQ sauce, and let absorb on WARM for 15 minutes.
Make the Coleslaw
Whisk together mayonnaise, Dijon, 1 tbsp vinegar, salt, and pepper. Toss with shredded cabbages. Refrigerate until needed.
Assemble & Serve
Toast slider buns lightly. Pile pulled pork on each base, top with coleslaw, serve immediately with extra BBQ sauce.
