Barbecue Pork Sliders Recipe

Prep and rub

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the olive oil over the pork, then massage the dry spice rub all over the meat, covering all sides. Let rest 20 minutes at room temperature or refrigerate for up to overnight for deeper flavor (bring to room temp before cooking).

Sear (optional)

Preheat a large Dutch oven or heavy oven-safe pot over medium-high heat. Add a little oil and sear the pork 2–3 minutes per side until browned to develop flavor. Remove pork and set aside.

Braise

Lower heat to medium and add sliced onion to the pot. Cook 3–4 minutes until softened. Return pork to the pot. Add chicken broth (or water) and apple cider vinegar. The liquid should come about 1/3 up the sides of the pork — not fully cover. Bring to a simmer, cover with a tight-fitting lid, and transfer to a 300°F (150°C) oven. Braise until the pork is fall-apart tender, about 3 to 3 1/2 hours (internal temp should be 195–205°F). Alternatively, cook on low in a slow cooker for 6–8 hours.

Shred

Remove pork from the pot and let rest 10 minutes. Use two forks (or meat claws) to shred the meat into bite-sized pieces, removing large pieces of fat. Reserve 1/2 cup of the braising liquid and discard or reserve the cooked onions for mixing into the pork. Mix a few tablespoons of reserved liquid into the shredded pork to keep moist.

Make sauce

While the pork cooks (or as it finishes), combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), smoked paprika, minced garlic, salt, and black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning—add more vinegar for tang, sugar for sweetness, or hot sauce for heat.

Combine with pork

Stir 1/2 to 3/4 cup of the finished barbecue sauce into the shredded pork until evenly coated (reserve extra sauce for serving). Warm together over low heat for 5 minutes so flavors meld. If pork seems dry, add more reserved braising liquid a tablespoon at a time.

Make slaw

In a medium bowl combine green cabbage, red cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until coated. Taste and adjust: add more vinegar for tang or a splash of milk to loosen if too thick. Refrigerate until ready to serve.

Toast buns

Preheat a skillet or griddle over medium heat. Butter the insides of the slider buns and toast, buttered side down, 1–2 minutes until golden-brown. Alternatively, place buns on a sheet pan and toast in a 350°F (175°C) oven 5–7 minutes.

Assemble sliders

Place a generous tablespoon or two of pulled pork onto the bottom half of each slider bun (roughly 1 to 1.5 oz pork per slider). Top with a small spoonful of extra barbecue sauce if desired, then a heaping teaspoon of slaw. Add pickled jalapeños and cilantro as desired. Cap with the top bun. Serve immediately while warm.

Arrange sliders on a platter. Serve remaining barbecue sauce on the side for dipping. Provide napkins—these are deliciously messy. Leftover pork can be refrigerated up to 4 days or frozen for up to 3 months.