Pulled Pork Sliders Recipe
cheddar, cabbage slaw, and poblano pepper aioli
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Ingredients
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Pulled Pork
Cabbage Slaw
Poblano Pepper Aioli
Sliders
Method
Pulled Pork
- 1
Prepare the Pork
Rub the pork shoulder with smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Ensure the pork is evenly coated.
- 2
Cook the Pork
Place the seasoned pork shoulder into a slow cooker. Add apple cider vinegar and water to the slow cooker. Cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and let it rest for a few minutes. Shred the pork using two forks and mix it with the BBQ sauce before serving.
Cabbage Slaw
- 4
Mix the Slaw
In a large bowl, combine shredded cabbage and carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 5
Combine
Pour the dressing over the cabbage mixture and toss well to coat all the ingredients evenly. Refrigerate for at least 30 minutes to let the flavors meld.
Poblano Pepper Aioli
- 6
Prepare the Aioli
In a blender or food processor, combine the roasted poblano pepper, mayonnaise, minced garlic, lime juice, and salt to taste. Blend until smooth and creamy.
Assembly
- 7
Assemble the Sliders
Slice the slider buns in half and place a slice of cheddar cheese on the bottom half. Add a generous portion of pulled pork on top, followed by a scoop of cabbage slaw. Drizzle some poblano pepper aioli on top before placing the bun lid.
- 8
Serve
Serve the pulled pork sliders warm, with extra BBQ sauce and poblano aioli on the side.
