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Flavorful Smoked Pulled Pork Sliders with Tangy Vinegar Slaw

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These sliders feature smoky, tender pulled pork paired with a bright, tangy vinegar slaw, creating a fresh and satisfying flavor combination perfect for gatherings and casual dinners.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt), well-marbled
  • 2 tablespoons yellow mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup apple cider vinegar (120 ml)
  • 4 cups finely shredded green cabbage (packed)
  • 1 medium carrot, shredded
  • ¼ cup thinly sliced red onion (optional)
  • ¼ cup apple cider vinegar (60 ml)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 2 tablespoons canola or vegetable oil
  • About 12 small slider buns (soft, slightly sweet preferred)
  • Butter for toasting buns (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Spread yellow mustard all over the pork to help the rub stick.
  2. Combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a bowl. Rub the spice mixture evenly all over the pork, massaging it into every nook and cranny. Let it rest for at least 30 minutes or overnight in the fridge for deeper flavor.
  3. Preheat your smoker to a steady 225°F (107°C). Use wood chips like hickory, apple, or cherry for balanced smoky flavor. Place a water pan in the smoker to maintain moisture.
  4. Place the pork shoulder fat side up on the smoker grate. Smoke until the internal temperature reaches about 160°F (71°C), roughly 5-6 hours depending on size. Spritz the pork every hour with apple cider vinegar to keep it moist and add flavor.
  5. Once it hits 160°F, wrap the pork tightly in aluminum foil or butcher paper. Continue smoking until it reaches 195°F (90°C) and feels tender when poked, about 2-3 more hours.
  6. Remove the pork from the smoker and let it rest, wrapped, for at least 30 minutes to allow juices to redistribute.
  7. While the pork rests, toss shredded cabbage, carrots, and red onion in a large bowl. In a separate small bowl, whisk together apple cider vinegar, honey, Dijon mustard, salt, pepper, and oil. Pour dressing over the veggies and toss until well coated. Let sit at room temperature for 10-15 minutes to soften and marry flavors.
  8. Unwrap the pork and use two forks to shred it into bite-sized pieces. Mix in any accumulated juices for extra moistness.
  9. Lightly butter the slider buns and toast on a skillet or grill just until golden and warm.
  10. Assemble the sliders by piling a generous handful of pulled pork on each bun bottom, topping with a heaping spoonful of tangy vinegar slaw, then covering with the bun top.
  11. Serve immediately for best flavor and texture.

Notes

Maintain consistent smoker temperature to avoid drying out the meat. Wrapping the pork at 160°F locks in moisture for tender texture. The vinegar slaw can be made an hour ahead to meld flavors. Toast buns just before serving to prevent sogginess. For a gluten-free version, use gluten-free buns or lettuce wraps. Slow cooker or oven methods can substitute the smoker but will lack smoky depth.

Nutrition

Keywords: pulled pork sliders, smoked pulled pork, vinegar slaw, barbecue sliders, easy pulled pork recipe, smoked pork shoulder, tangy slaw, backyard barbecue

Find it online: https://bitefuljoy.com/flavorful-smoked-pulled-pork-sliders-recipe-easy-tangy-vinegar-slaw-included/