Ingredients:

  • 3 lbs (1.36 kg) boneless pork shoulder (butt roast), trimmed of excess fat
  • 2 tablespoons (30 ml) paprika
  • 1 tablespoon (15 ml) brown sugar, packed
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 teaspoon (5 ml) chili powder
  • 1 teaspoon (5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) cayenne pepper (optional, for heat)
  • 1 teaspoon (5 ml) kosher salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 cup (237 ml) chicken broth
  • 1 cup (237 ml) ketchup
  • 1/2 cup (118 ml) apple cider vinegar
  • 1/4 cup (59 ml) brown sugar, packed
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • 1/2 head green cabbage, shredded (about 4 cups)
  • 1 cup (237 ml) shredded carrots
  • 1/2 cup (118 ml) mayonnaise
  • 1/4 cup (59 ml) apple cider vinegar
  • 2 tablespoons (30 ml) granulated sugar
  • 1 tablespoon (15 ml) Dijon mustard
  • 1/2 teaspoon (2.5 ml) celery seeds
  • Salt and pepper to taste
  • 12 slider buns, preferably potato rolls
  • Optional: Pickles, extra BBQ sauce for serving

Instructions:

  1. Combine all dry rub ingredients in a small bowl. Rub the mixture all over the pork shoulder, ensuring it's evenly coated.
  2. Place pork shoulder in the slow cooker. Pour chicken broth around the pork. Cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender. (Oven method: Place pork in a Dutch oven with the broth. Cover and bake at 325°F (163°C) for 3-4 hours.)
  3. While the pork is cooking, whisk together all BBQ sauce ingredients in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until slightly thickened.
  4. In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, and pepper. Pour dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes to allow flavors to meld.
  5. Once the pork is cooked, remove it from the slow cooker (or Dutch oven) and place it on a cutting board. Use two forks to shred the pork. Discard any excess fat.
  6. Place the shredded pork in a large bowl. Pour about half of the BBQ sauce over the pork and toss to combine. Reserve the remaining BBQ sauce for serving.
  7. Lightly toast the slider buns (optional). Spoon the BBQ pulled pork onto the bottom buns. Top with coleslaw and the top bun.
  8. Serve immediately with extra BBQ sauce and pickles, if desired.