Pulled Pork Sliders Recipe

Prepare and season

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and cumin. Rub olive oil over the pork, then coat evenly with the dry spice mixture, massaging it into all sides.

Sear (optional)

Heat a large Dutch oven or heavy skillet over medium-high heat. Add a small amount of oil and sear the pork on all sides until browned, about 3–4 minutes per side. This step adds flavor but can be skipped if using a slow cooker.

Braise or slow-cook

If using the oven or Dutch oven: Preheat oven to 300°F (150°C). Place seared pork in the pot, pour in 1 cup broth and 2 tablespoons apple cider vinegar, and add 1/2 tsp liquid smoke if using. Cover tightly and transfer to the oven. Cook 3 to 3 1/2 hours until pork is fork-tender. If using a slow cooker: Place pork in cooker, add broth, vinegar and liquid smoke, cover and cook on low for 8 hours or high for 4–5 hours. If using an Instant Pot: use the braise/meat setting or manual high pressure for 60–75 minutes with natural release for 15 minutes.

Shred and finish

Remove pork to a large tray or bowl and let rest 10 minutes. Using two forks (or a stand mixer with paddle on low), shred the meat into bite-sized pieces. Skim fat from the cooking liquid and reserve 1/4–1/2 cup of the liquid. Return shredded pork to the pot, add 1/2 cup of the reserved liquid or cola (optional) and gently stir to moisten. Taste and adjust seasoning.

While pork cooks (or after), combine ketchup, 2 tablespoons apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce if using, and 1/4 teaspoon salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, and cook 6–8 minutes until slightly thickened. Taste and adjust for sweetness, acidity or heat. Set aside.

Once pork is shredded, toss 1 to 1 1/2 cups of the warm barbecue sauce with the shredded pork in the pot until evenly coated. Reserve extra sauce for serving.

Preheat oven to 350°F (175°C). Arrange the slider buns on a baking sheet cut-side up. Brush tops and insides lightly with melted butter.

If desired, warm the shredded pork in the oven-safe dish for 8–10 minutes until hot. Toast buns in the oven for 4–6 minutes until lightly golden (watch carefully so they don't overbrown).

Assemble sliders: Place a generous spoonful (about 2–3 tablespoons) of sauced pulled pork on the bottom half of each bun. Top each with a pickle slice and about 1–2 tablespoons coleslaw. Place the top bun and press lightly.

Place assembled sliders on a serving platter. If serving at a party, secure each slider with a toothpick. Sprinkle with chopped parsley if using and serve extra barbecue sauce on the side.