Slow-Cooked Barbecue Pulled Pork Sliders with Coleslaw
30m PREP
480m COOK
8 SERVINGS
450 CAL/SERV
Overview
Tender pulled pork slow-cooked to perfection and topped with crisp coleslaw, all nestled in a soft slider bun.
Macronutrients per serving
94
grams
Protein
32.0g 34%
Fat
20.0g 21%
Carbs
42.0g 45%
Rich in nutrients
Vitamin C
25% DV
Supports immune function
Vitamin A
15% DV
Supports vision and immune health
Calcium
8% DV
Supports bone health
Iron
12% DV
Essential for blood production
Omega-3
5% DV
Supports heart health
Ingredients
Pulled Pork
- 3 pounds pork shoulder trimmed of excess fat
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar packed
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
Coleslaw
- 4 cups shredded cabbage green or a mix of green and purple
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- 1/2 teaspoon salt
Sliders
- 16 pieces slider buns soft
Instructions
- 1 In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, paprika, garlic powder, salt, and black pepper.
- 2 Place the pork shoulder in a slow cooker and pour the sauce mixture over the top.
- 3 Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
- 4 While the pork is cooking, prepare the coleslaw. In a large bowl, combine mayonnaise, apple cider vinegar, sugar, celery seed, and salt.
- 5 Add shredded cabbage and carrots to the dressing and toss until well coated. Refrigerate until ready to use.
- 6 Once the pork is cooked, remove it from the slow cooker and shred using two forks.
- 7 Return the shredded pork to the slow cooker and mix with the remaining sauce.
- 8 To assemble the sliders, place a generous portion of pulled pork on the bottom half of each slider bun.
- 9 Top with a scoop of coleslaw and cover with the top half of the bun.