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Easy Crowd-Pleasing Pulled Pork Sliders with Apple Slaw

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These tender, soda-braised pulled pork sliders with a crisp apple slaw are the ultimate crowd-pleaser. Perfect for parties, they come together with minimal effort and maximum flavor.

Ingredients

Scale
  • 4 to 5 pounds bone-in pork shoulder (pork butt)
  • 1 can (12 ounces) Dr Pepper or Coca-Cola
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt (Diamond Crystal preferred; reduce to 1 ½ teaspoons if using table salt)
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon cayenne pepper (optional)
  • 1 cup barbecue sauce (e.g., Sweet Baby Ray’s)
  • 3 cups shredded green cabbage
  • 2 medium Granny Smith apples, unpeeled, grated or thinly sliced
  • 1 large carrot, grated
  • ¼ cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 12 to 15 slider buns (brioche, potato, or classic white)
  • Optional toppings: pickles, extra barbecue sauce, ranch dressing

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). Stir until evenly mixed.
  2. Season the pork: Pat the pork shoulder dry with paper towels. Sprinkle the dry rub all over the meat, pressing it in. Let sit at room temperature for 20 minutes.
  3. Add the soda and start cooking: Place the seasoned pork in a 6-quart or larger slow cooker, fat side up. Pour the soda around the meat (not over the top). Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the bone pulls out cleanly.
  4. Shred the pork: Transfer the cooked pork to a large rimmed baking sheet or cutting board. Discard the bone and large pieces of fat. Shred the meat with two forks or meat claws into bite-sized pieces.
  5. Optional but recommended: broil for crispy edges: Spread the shredded pork in an even layer on the baking sheet. Drizzle with ½ cup barbecue sauce and toss to coat. Broil for 3 to 5 minutes, watching closely, until edges caramelize and get slightly crispy.
  6. Warm the pork with additional sauce: Transfer the broiled pork back to the slow cooker (set to warm) or a large serving bowl. Stir in the remaining ½ cup barbecue sauce. Taste and adjust as needed.
  7. Make the apple slaw: In a large bowl, combine shredded cabbage, grated apple, and grated carrot. In a small jar or bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper. Pour dressing over slaw and toss well. Let sit for at least 10 minutes before serving. Can be made up to 2 hours ahead and refrigerated.
  8. Assemble and serve: Split slider buns and toast lightly if desired. Pile pulled pork on the bottom half of each bun, top with apple slaw, and add the top bun. Serve immediately.

Notes

For best results, cook the pork the day before, shred, toss with sauce, and refrigerate overnight. Reheat in slow cooker on low for 1-2 hours, then broil before serving. The slaw can be prepped up to 2 hours ahead. Toasting the buns prevents sogginess.

Nutrition

Keywords: pulled pork sliders, apple slaw, slow cooker, party food, game day, barbecue, easy recipe

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