Pulled Pork Sliders with Hawaiian Buns and Tangy Sauce (Print version)
Tender pulled pork on sweet Hawaiian buns with tangy barbecue sauce and crisp slaw, perfect for parties, game day, or easy weeknight dinners.
# Ingredients:
For the pork
01 -
3 lb (1.4 kg) boneless pork shoulder, trimmed
02 -
1 tablespoon smoked paprika
03 -
1 tablespoon brown sugar
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
08 -
1 cup (240 ml) chicken broth
09 -
1/2 cup (120 ml) apple cider vinegar
10 -
1 cup (240 ml) barbecue sauce
For the slaw
11 -
3 cups (225 g) shredded green cabbage
12 -
1 cup (70 g) shredded purple cabbage
13 -
1/2 cup (50 g) shredded carrot
14 -
1/3 cup (75 g) mayonnaise
15 -
2 tablespoons apple cider vinegar
16 -
1 tablespoon honey
17 -
1/2 teaspoon celery seed
18 -
Salt and pepper to taste
For assembly
19 -
12 Hawaiian sweet rolls
20 -
2 tablespoons melted butter
21 -
Dill pickle slices (optional)
# Instructions:
01 -
Mix the smoked paprika, brown sugar, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the spice blend all over the pork shoulder, pressing it into every surface.
02 -
Place the seasoned pork in a slow cooker. Pour the chicken broth and apple cider vinegar around the meat. Cover and cook on low for 8 hours, or until the pork shreds easily with a fork.
03 -
Transfer the cooked pork to a large bowl. Shred with two forks, removing any large pieces of fat. Stir in the barbecue sauce until the meat is evenly coated.
04 -
Whisk the mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper in a large bowl. Add the cabbage and carrot and toss until everything is well coated. Taste and adjust the seasoning.
05 -
Preheat the oven to 350°F (175°C). Brush the cut sides of the Hawaiian rolls with melted butter. Arrange them on a baking sheet and bake for 4 to 5 minutes until the edges are just golden.
06 -
Pile a generous amount of pulled pork onto the bottom halves of the toasted rolls. Add pickle slices if you like. Top with a spoonful of slaw and cap with the top buns. Serve immediately while the buns are still warm.
# Good to know:
01 -
Toast the buns just before serving to prevent sogginess.
02 -
The pork can be cooked a day ahead and reheated gently.