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Best Easy Mini Pulled Pork Sliders with Apple Slaw

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Tender, slow-cooked pulled pork piled high on soft brioche buns, topped with a crunchy apple slaw that’s got just enough tang to cut through the richness. These savory mini sliders are perfect for game days, summer cookouts, or any day that needs a win.

Ingredients

Scale
  • 3–4 lbs pork shoulder (also called pork butt)
  • 2 tbsp brown sugar (light or dark)
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 2 tbsp olive oil (for searing)
  • 1 cup chicken broth (low-sodium preferred)
  • 1/2 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 2 cups green cabbage, thinly shredded
  • 1 large Granny Smith apple, julienned or grated
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/2 tsp celery seed
  • Salt and pepper to taste
  • 12–16 mini brioche buns (or slider buns of your choice)
  • Butter, softened (for toasting the buns)
  • Optional: extra barbecue sauce for drizzling

Instructions

  1. Prepare the spice rub (5 minutes): In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne if using.
  2. Prep the pork (10 minutes): Pat the pork shoulder dry with paper towels. Trim off any large chunks of excess fat, but leave some for flavor. Rub the spice mixture all over the meat, pressing it in with your hands. Let it sit at room temperature for 15 minutes while you heat the pot.
  3. Sear the pork (15 minutes): Heat the olive oil in your Dutch oven over medium-high heat. When the oil shimmers, carefully place the pork shoulder in the pot. Sear for 4-5 minutes per side until deeply browned.
  4. Build the braising liquid (5 minutes): Remove the pork to a plate. Pour the chicken broth, apple cider vinegar, and Worcestershire sauce into the pot. Scrape up all those browned bits with a wooden spoon. Add the bay leaves.
  5. Braise the pork (2 hours): Return the pork to the pot. The liquid should come about halfway up the meat. Bring it to a gentle simmer, then cover and reduce the heat to low. Let it cook for about 2 hours, or until the pork is fork-tender and pulls apart easily.
  6. Shred the pork (10 minutes): Remove the pork to a cutting board. Let it rest for 5 minutes. Using two forks, shred the meat into bite-sized pieces. Discard any large chunks of fat. Return the shredded pork to the pot with the juices and stir to coat. Keep it warm while you make the slaw.
  7. Make the apple slaw (15 minutes): In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper. Add the shredded cabbage, julienned apple, and red onion. Toss until everything is well coated.
  8. Toast the buns (5 minutes): Preheat your oven to 350°F. Split the buns and place them cut-side up on a baking sheet. Brush the cut sides with softened butter. Toast for 3-5 minutes until golden and fragrant.
  9. Assemble the sliders (10 minutes): Spoon a generous amount of pulled pork onto the bottom half of each bun. Top with a heap of apple slaw. Add the top bun and press gently. Serve immediately, or keep warm in a low oven until ready to serve.

Notes

Don’t skip the sear; it builds flavor. Braise at a gentle simmer, not a boil. Let the pork rest before shredding. Make the slaw right before serving for maximum crunch. Toast the buns to prevent sogginess. The pulled pork can be made ahead and tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: pulled pork sliders, mini sliders, apple slaw, pulled pork, game day food, party appetizer, comfort food

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