Print

Savory Smoked Pulled Pork Sliders Recipe with Easy Tangy Apple Slaw

smoked pulled pork sliders - featured image
Print Recipe

A flavorful recipe featuring slow-smoked pork shoulder paired with a crisp, tangy apple cider slaw, perfect for casual gatherings and easy to prepare.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt), well-marbled
  • 2 tablespoons smoked paprika
  • 3 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Apple cider vinegar (for pork and slaw)
  • Wood chips for smoking (hickory or applewood recommended)
  • 3 cups finely shredded green cabbage
  • 1 large shredded carrot
  • 1 thinly sliced Granny Smith apple
  • 1/4 cup apple cider vinegar (for slaw dressing)
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons mayonnaise (optional)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • Salt and freshly ground black pepper (to taste)
  • Slider buns or small soft rolls
  • Pickles (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Combine smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the spice mix all over the pork and let it rest for at least 30 minutes at room temperature or refrigerate overnight.
  2. Preheat smoker or grill for indirect heat at about 225°F (107°C). Soak wood chips in water for 30 minutes, then add to smoker box or coals. Place a drip pan under the grill grate.
  3. Place pork shoulder fat side up on grill grate. Close lid and smoke for 6-8 hours, maintaining 225°F (107°C). Use a meat thermometer to check internal temperature; when it reaches 195°F (90°C), pork is tender enough to pull apart.
  4. Remove pork from smoker and let rest covered loosely with foil for 20-30 minutes. Shred pork with two forks and mix in a splash of apple cider vinegar and some pork juices to keep moist.
  5. In a large bowl, combine shredded cabbage, carrot, and apple. In a separate bowl, whisk apple cider vinegar, honey or maple syrup, mayonnaise (optional), Dijon mustard, celery seed, salt, and pepper. Pour dressing over slaw and toss to coat. Chill for at least 15 minutes.
  6. Slice and lightly toast slider buns on a dry skillet or grill until golden.
  7. Assemble sliders by piling pulled pork on bottom bun, topping with apple cider slaw and pickles if desired, then capping with top bun. Serve immediately warm.

Notes

Maintain steady smoker temperature at 225°F (107°C). Be patient through the stall at 150°F (65°C). Use a reliable meat thermometer aiming for 195°F (90°C) internal temperature. Let pork rest before shredding. Soak wood chips to avoid acrid smoke. Toast buns to prevent sogginess. Slaw can be made ahead and refreshed before serving. Slow cooker method can be used as an alternative but lacks smoky flavor.

Nutrition

Keywords: pulled pork sliders, smoked pork shoulder, apple cider slaw, barbecue sliders, easy pulled pork recipe, tangy slaw, smoked meat, slider recipe

Find it online: https://novanosh.com/savory-smoked-pulled-pork-sliders-recipe-with-easy-tangy-apple-slaw/