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Perfect 4th of July BBQ Pulled Pork Sliders

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Tender slow-smoked pulled pork piled high on soft slider buns with tangy homemade slaw, perfect for feeding a crowd at summer gatherings.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt), trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 24 slider buns, soft and slightly sweet (potato buns recommended)
  • 2 cups coleslaw mix (pre-shredded cabbage and carrots)
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Trim any large chunks of fat from the pork shoulder. Mix smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Rub the spice blend all over the pork shoulder.
  2. Place the rubbed pork shoulder into a slow cooker. Pour in apple cider vinegar and water around the pork (avoid pouring directly on the spice rub). Cover and cook on low for 6-8 hours or on high for 4-5 hours until pork is fall-apart tender.
  3. While the pork cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper in a saucepan. Simmer over low heat, stirring occasionally, for about 15 minutes until thickened. Set aside to cool.
  4. In a medium bowl, whisk mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss in the coleslaw mix and stir until evenly coated. Refrigerate until ready to serve.
  5. Remove the pork from the slow cooker and shred it using two forks or tongs. Discard any large chunks of fat.
  6. Pour about two-thirds of the BBQ sauce over the shredded pork and toss well to coat. Reserve the remaining sauce for serving.
  7. Slice the slider buns in half horizontally. Pile generous portions of BBQ pulled pork on the bottom bun, top with a spoonful of slaw, then crown with the top bun.
  8. Arrange sliders on a platter and serve immediately. They can be kept warm covered for up to an hour.

Notes

If pork is dry when shredding, add slow cooker juices or extra BBQ sauce. Keep slaw fresh by preparing it the day of serving. Toast or lightly butter buns to prevent sogginess. Slow cooking low and slow is key for tender pork. For gluten-free, use gluten-free buns or lettuce leaves. Vegan adaptation possible with smoked jackfruit or mushrooms.

Nutrition

Keywords: BBQ pulled pork, sliders, 4th of July, slow cooker, barbecue, summer party, pulled pork sliders, homemade BBQ sauce, coleslaw

Find it online: https://spoonluma.com/perfect-4th-of-july-bbq-pulled-pork-sliders-easy-recipe-for-big-crowd/