Description

A tribute to Southern tailgate memories, these slow-cooked pulled pork sliders feature tender, smoky pork on soft Hawaiian rolls topped with a sharp, vinegar-based Carolina slaw. Perfect for game days and feeding a crowd.

Ingredients

Scale

3–4 pounds pork shoulder (Boston Butt)
2 tablespoons smoked paprika
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon chili powder
1 tablespoon kosher salt
1 teaspoon black pepper
1 large onion, sliced
¼ cup apple cider vinegar
½ head green cabbage, shredded
2 medium carrots, grated
½ cup white vinegar
2 tablespoons sugar
3 tablespoons vegetable or canola oil
1 teaspoon salt
½ teaspoon celery seed
1 package (12-16 rolls) Hawaiian rolls

Instructions

Pat the pork shoulder dry and mix smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and black pepper. Rub this mixture all over the pork.
Slice the onion into thin rings and place them on the bottom of a 6-quart slow cooker. Place the rubbed pork on top and pour apple cider vinegar over it.
Cover and cook on LOW for 6-8 hours until the meat pulls apart easily with a fork.
Transfer pork to a bowl, let rest for 5 minutes, then shred using two forks, discarding large fat pieces.
In a large bowl, combine shredded cabbage and grated carrots. In a separate container, whisk white vinegar, sugar, oil, salt, and celery seed until sugar dissolves.
Pour dressing over cabbage and toss well. Refrigerate for at least 30 minutes before serving.
Preheat oven to 350°F (175°C). Slice Hawaiian rolls in half horizontally.
Place bottom halves on a baking sheet, pile shredded pork generously on each, and top with chilled slaw.
Place top halves on rolls. Optionally brush with melted butter and sprinkle with brown sugar, then toast in oven for 5 minutes.
Serve warm.

Notes

Do not rush the cooking process with HIGH heat; low and slow ensures tender meat. Save the cooking juices from the slow cooker and mix them with the shredded pork for extra moisture. Celery seed is essential for authentic Carolina slaw flavor. Rolls can be toasted with butter to prevent sogginess. Pork can be made ahead and frozen; slaw should be stored separately.

Prep Time: 25 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slider with slaw
Calories: 380
Sugar: 12
Sodium: 650
Fat: 16
Saturated Fat: 5
Carbohydrates: 35
Fiber: 2
Protein: 22

Keywords: pulled pork sliders, carolina slaw, tailgate food, slow cooker pork, game day recipes, southern cooking, hawaiian rolls