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Pulled BBQ Pork with Tangy Coleslaw Sliders
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Forks

Ingredients
  

  • 2 pounds pork shoulder
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1/2 cup apple cider vinegar
  • 1 cup barbecue sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded green cabbage
  • 1 large carrot, shredded
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon celery seed
  • 8 slider buns

Instructions
 

  • Place the pork shoulder in the slow cooker and add the sliced onion, minced garlic, apple cider vinegar, smoked paprika, salt, and black pepper.
  • Cover and cook on low for 8 hours until the pork is very tender and pulls apart easily with a fork.
  • Remove the pork from the slow cooker and shred it with two forks. Drain most of the cooking liquid, then return the shredded pork to the cooker and stir in the barbecue sauce until evenly coated.
  • In a large bowl, combine the shredded cabbage and carrot. In a small bowl whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed. Pour the dressing over the vegetables and toss until well coated.
  • Split the slider buns and fill each with a generous portion of the pulled pork. Top with a spoonful of the tangy coleslaw and serve right away.

Notes

Let the coleslaw sit in the refrigerator for 20 minutes before serving so the flavors blend and the cabbage softens slightly. Leftovers keep well in the fridge for two days; reheat the pork gently with a splash of water to keep it moist and make fresh coleslaw to avoid sogginess.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks