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Lighter Smoky Pulled Pork Sliders with Easy Apple Slaw

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Tender, smoky pulled pork with a crisp apple slaw, all on slider buns. A lighter take on classic pulled pork that’s perfect for weeknights or game day.

Ingredients

Scale
  • 2 lbs pork shoulder (also called pork butt)
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 1 tbsp brown sugar (light or dark)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup chicken broth (low-sodium)
  • 2 tbsp apple cider vinegar
  • 2 cups shredded green cabbage (or coleslaw mix)
  • 1 large Granny Smith apple, julienned or shredded
  • 1/4 cup thinly sliced red onion
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp honey or maple syrup
  • 1/4 tsp salt
  • Pinch of black pepper
  • 8 slider buns (whole wheat or brioche work great)
  • Optional: extra pickled jalapeños or hot sauce for heat lovers

Instructions

  1. Preheat your oven to 300°F (150°C) if using a Dutch oven. If using a slow cooker, skip this and set it to low.
  2. Pat the pork shoulder dry with paper towels. Trim off any large chunks of fat, but leave some for moisture.
  3. Mix the dry rub. In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, cayenne (if using), brown sugar, salt, and black pepper. Stir with a fork until evenly mixed.
  4. Coat the pork. Rub the olive oil all over the pork shoulder, then sprinkle the dry rub evenly on all sides. Massage it in.
  5. Sear the pork (optional but recommended). Heat a Dutch oven over medium-high heat. Add a splash of oil, then sear the pork for 2-3 minutes per side until deeply browned. If using a slow cooker, sear in a skillet first.
  6. Add the liquid. Pour the chicken broth and apple cider vinegar around the pork (not over the top). The liquid should come about 1/4 inch up the side of the meat.
  7. Cook the pork. Cover the Dutch oven and transfer to the oven. Cook for 1 hour 45 minutes to 2 hours, until the pork is fork-tender and shreds easily. For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.
  8. Rest and shred. Remove the pork from the cooking liquid and let it rest on a cutting board for 5 minutes. Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat.
  9. Make the slaw while the pork rests. In a large bowl, combine shredded cabbage, julienned apple, and sliced red onion. In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper. Pour over the slaw and toss to coat. Let it sit for 5 minutes so the flavors meld.
  10. Toast the buns (optional). If you want extra texture, split the slider buns and toast them under the broiler for 1-2 minutes, cut side up. Watch closely—they burn fast.
  11. Assemble the sliders. Pile the shredded pork onto the bottom buns, top with a generous spoonful of apple slaw, and close with the top bun. Serve immediately.

Notes

Don’t rush the sear; it builds flavor. Keep the liquid shallow to avoid boiling the pork. Let the slaw sit for 5 minutes before serving. Shred the pork while warm for best texture. The pork tastes even better the next day.

Nutrition

Keywords: pulled pork, sliders, apple slaw, lighter, smoky, weeknight dinner, game day

Find it online: https://ovenmila.com/lighter-smoky-pulled-pork-sliders-with-easy-apple-slaw/