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Flavorful Smoked BBQ Pulled Pork Sliders with Easy Tangy Apple Slaw

smoked BBQ pulled pork sliders - featured image
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These sliders feature juicy, smoky pulled pork paired with a refreshing tangy apple cider slaw, perfect for gatherings and comfort food lovers.

Ingredients

Scale
  • 4 to 5 lbs pork shoulder (pork butt), well-marbled
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper (optional)
  • 1 cup apple juice or apple cider (for spritzing)
  • BBQ sauce of your choice (recommend tangy, vinegar-based like Stubb’s)
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large apple (Granny Smith), julienned
  • 1/2 cup shredded carrot
  • 1/4 cup apple cider vinegar
  • 2 tbsp mayonnaise (vegan mayo optional)
  • 1 tbsp honey or maple syrup
  • Salt and pepper to taste
  • 1 tbsp Dijon mustard (optional)
  • Slider buns (soft potato rolls recommended)
  • Pickles (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Rub the spice blend evenly over the pork. Let sit at room temperature for 30 minutes to 1 hour.
  2. Preheat smoker or grill to 225°F (107°C). Add wood chips (hickory or applewood) and place a water pan inside to maintain moisture.
  3. Place pork shoulder fat side up on smoker grate. Smoke for 6 to 8 hours, spritzing every hour with apple juice or cider. Use a meat thermometer to monitor internal temperature until it reaches 195°F to 205°F (90°C to 96°C).
  4. While pork smokes, combine shredded green and red cabbage, carrot, and julienned apple in a large bowl. Whisk apple cider vinegar, mayonnaise, honey, Dijon mustard (if using), salt, and pepper in a separate bowl. Pour dressing over slaw and toss gently. Chill until serving.
  5. Remove pork from smoker and let rest covered loosely with foil for 20 minutes. Shred pork using forks or meat claws, discarding large fat chunks. Stir in BBQ sauce to coat evenly.
  6. Lightly toast slider buns on smoker or grill. Assemble sliders by piling pulled pork on buns, topping with apple cider slaw and pickles if desired. Serve immediately.

Notes

Keep smoker temperature steady at 225°F. Spritz pork hourly to maintain moisture. Let pork rest after smoking to redistribute juices. Use meat claws for easier shredding. Toss slaw gently and avoid overdressing. For gluten-free, use almond or cassava flour buns or lettuce wraps. Slow cooker can substitute smoker but lacks smoky flavor.

Nutrition

Keywords: pulled pork, smoked BBQ, sliders, apple cider slaw, BBQ recipe, smoked pork, easy BBQ, game day food, comfort food

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