Ingredients:

  • 4 lbs Boneless Pork Shoulder (Pork Butt), trimmed of excess fat
  • 1/4 cup Dark Brown Sugar, packed
  • 2 Tbsp Smoked Paprika (Hot or Sweet)
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper (Optional)
  • 2 Tbsp Coarse Salt (Kosher/Sea), divided
  • 1 Tbsp Freshly Ground Black Pepper
  • 1 cup low sodium Chicken Stock
  • 1 cup Ketchup (High-quality preferred)
  • 1/4 cup Apple Cider Vinegar (ACV)
  • 2 Tbsp Worcestershire Sauce
  • 2 whole Chipotle Peppers in Adobo Sauce + 1 Tbsp sauce, finely minced
  • 1 tsp Liquid Smoke (Optional)
  • 4 cups Green Cabbage, shredded fine
  • 2 cups Red Cabbage, shredded fine
  • 1 medium Carrot, grated or julienned
  • 1/2 cup full fat Mayonnaise
  • 3 Tbsp Apple Cider Vinegar (ACV)
  • 1 Tbsp Granulated Sugar
  • 1 tsp Dijon Mustard
  • Salt and Pepper, To taste
  • 24 count Slider Rolls (Brioche or Potato)
  • 2 Tbsp unsalted Butter, melted, for toasting rolls

Instructions:

  1. Prepare the Rub: In a small bowl, combine all dry rub ingredients (brown sugar through black pepper). Mix thoroughly.
  2. Season the Pork: Pat the pork shoulder dry with paper towels. Generously rub the mixture all over the pork, ensuring it is completely coated. (For best results, wrap and refrigerate overnight.)
  3. Sear (Optional but Recommended): Heat a large skillet over medium-high heat. Sear the pork on all sides (about 2 minutes per side) to develop a deep crust.
  4. Load the Cooker: Place the seared pork in the slow cooker or Dutch oven. Pour in the 1 cup (240ml) of chicken stock and the remaining 1 Tbsp of coarse salt.
  5. Cook Low and Slow: Cover and cook on the low setting for 6–8 hours, or until the pork easily shreds with a fork. (If using a Dutch oven, cook in a 300°F/150°C oven for 5–6 hours.)
  6. Rest the Meat: Carefully remove the pork from the liquid and place it on a large baking tray or cutting board. Reserve 1/2 cup (120ml) of the cooking liquid; discard the rest. Tent the pork loosely with foil and let rest for 15 minutes.
  7. Make the Sauce: While the pork rests, combine all BBQ sauce ingredients (ketchup, ACV, Worcestershire, chipotles, liquid smoke) in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 5 minutes until slightly thickened. Set aside.
  8. Shred the Pork: Use claws or two forks to shred the pork completely, discarding any large pieces of fat.
  9. Sauce the Pork: Place the shredded meat back into the slow cooker basin (off the heat). Add about 3/4 cup (180ml) of the prepared BBQ sauce and 1/4 cup (60ml) of the reserved cooking liquid. Toss to coat thoroughly. Keep warm.
  10. Prepare the Slaw: In a large bowl, whisk together the mayonnaise, 3 Tbsp ACV, sugar, Dijon, salt, and pepper. Add the shredded cabbage and carrots. Toss until evenly coated. (Make the slaw 30–60 minutes before serving for best crunch.)
  11. Prep the Rolls: Preheat the oven grill (broiler) to medium. Slice the slider rolls open. Brush the inside surfaces with melted butter. Toast under the grill for 1–2 minutes until lightly golden brown.
  12. Assemble: Place a generous spoonful of the warm pulled pork on the bottom half of each toasted slider roll. Top with a spoonful of the crunchy cider slaw. Cap with the top bun and serve immediately.