Ingredients:

  • 3 lbs boneless pork shoulder (Boston butt), trimmed of excess fat
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup apple cider vinegar
  • 1 cup ketchup
  • 1/2 cup brown sugar, packed
  • 1/4 cup Worcestershire sauce
  • 2 tbsp yellow mustard
  • 1 tbsp hot sauce (optional, like Frank's RedHot)
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 12 slider buns (Hawaiian rolls work great!)
  • Optional: Dill pickle chips for garnish

Instructions:

  1. Trim excess fat from the pork shoulder. Combine dry rub ingredients (paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper) in a small bowl. Rub generously over the pork. (Optional: Marinate in refrigerator for 1 hour)
  2. In a large bowl, whisk together apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, yellow mustard, and hot sauce (if using).
  3. Slow Cooker: Place the rubbed pork in the slow cooker. Pour the BBQ sauce over the pork. Cook on low for 6-8 hours, or until the pork is easily shredded with a fork.
  4. Oven: Place the rubbed pork in a Dutch oven. Pour the BBQ sauce over the pork. Cover and bake at 325°F (160°C) for 3-4 hours, or until the pork is easily shredded with a fork.
  5. Remove the pork from the slow cooker or Dutch oven and let it rest for 10-15 minutes. Using two forks, shred the pork. Stir the shredded pork back into the remaining BBQ sauce in the slow cooker or Dutch oven.
  6. In a large bowl, combine shredded cabbage and carrots. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine.
  7. Slice the slider buns in half. Spoon a generous amount of pulled pork onto the bottom half of each bun. Top with a spoonful of coleslaw and the top half of the bun.
  8. Serve immediately, garnished with dill pickle chips (optional).