Pulled Pork Bbq Sliders Recipe
Slow cooked Pork Sliders on mini Brioche Buns. Served with Cole Slaw and Kettle Chips.
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Ingredients
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Pulled Pork
Cole Slaw
Sliders
Method
Pulled Pork
Prepare the Pork
Trim excess fat from the pork shoulder. Cut it into large chunks for even cooking.
Season and Sear
In a large skillet, heat a bit of oil over medium-high heat. Season the pork chunks with salt, black pepper, cumin, and paprika. Sear the pork on all sides until browned, about 3-4 minutes per side.
Cook the Pork
Transfer the seared pork to a slow cooker. Add chopped onion, minced garlic, apple cider vinegar, water, and BBQ sauce. Mix well.
Slow Cook
Cover and cook on low for 8 hours or until the pork is tender and shreds easily with a fork.
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the sauce.
Cole Slaw
Prepare the Vegetables
Shred the green cabbage and grate the carrot. Place them in a large mixing bowl.
Make the Dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
Combine Slaw
Pour the dressing over the cabbage and carrot mixture. Toss until all the vegetables are well coated with the dressing.
Chill
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Assembly
Prepare the Buns
Slice the mini brioche buns in half. You can lightly toast them if desired.
Assemble the Sliders
Place a generous portion of the pulled pork on the bottom half of each bun. Top with a spoonful of cole slaw.
Serve
Close the sliders with the top half of the bun. Serve with kettle chips on the side.
