BBQ Pork Sliders - VeryVera

BBQ Pork Sliders

Originally Published on September 9, 2024

  • Prep Time: 10m
  • Cook Time: 5h

Ingredients

Pork

  • 1 tsp. vegetable oil
  • 4 lb pork shoulder (Boston Butt)
  • 1 c Sweet Baby Ray’s barbeque sauce
  • 1 1/2 tbsp. liquid smoke
  • 1/2 c apple cider vinegar
  • 1/2 c chicken broth
  • 1/4 c light brown sugar
  • 1 tbsp. yellow mustard
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. chili powder
  • 2 large cloves garlic, crushed
  • 1 1/2 tsp. dried thyme
  • 1 extra-large sweet onion, chopped
  • salt and black pepper, to taste
  • slaw (Recipe below)
  • 8 hamburger buns, split
  • 2 tbsp. butter, or as needed

Slaw

  • 1 c Hellman’s mayonnaise
  • 1/4 c white wine vinegar, or apple cider vinegar
  • 1/4 c granulated sugar
  • 1 pkg (16 oz) slaw mix
  • 1/2 c apple, shredded
  • 1/2 tsp. black pepper

Instructions

  1. Pour the vegetable oil into the bottom of a slow cooker.
  2. In a mixing bowl, add barbeque sauce, liquid smoke, vinegar, and chicken broth. Stir in the brown sugar, mustard, Worcestershire sauce, chili powder, garlic, and thyme.
  3. Place the pork in the slow cooker and pour the sauce over it and add the onion on top.
  4. Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours, until pork shreds easily with a fork.
  5. While the pork is cooking, make the slaw. In a large mixing bowl, stir together the mayonnaise, vinegar and sugar. Stir in the slaw mix and shredded apple until combined. Add black pepper, to taste.
  6. Remove the pork from the slow cooker and shred the meat using two forks. Sprinkle salt onto the pork at this time, to taste. Return shredded pork to the slow cooker and stir to combine with juices.
  7. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter-side down, in a skillet over medium heat until golden brown.
  8. Spoon the pulled pork onto the bun and top the pork with slaw.