Best Apple Cider Pulled Pork Sliders Recipe with Tangy Slaw

There’s something magical about tender pulled pork nestled between soft slider buns, topped with a tangy slaw that packs a punch of flavor. For me, it all started during an autumn tailgate party when someone brought apple cider pulled pork sliders that were so good, I nearly missed the game. Since then, I’ve been perfecting my own version of this recipe, and honestly, I think it’s a keeper! The apple cider adds a subtle sweetness and depth to the pork, while the slaw gives it a vibrant crunch that’s just irresistible.

This recipe is perfect for cozy weekends, casual gatherings, or even a laid-back family dinner. It’s got that slow-cooked comfort vibe, but the flavors are bright and exciting enough to make it feel special. Whether you’re hosting friends or just treating yourself, these sliders are about to become your new favorite. Trust me, you’ll want to make a double batch because they tend to disappear fast!

Why You’ll Love This Recipe

• Easy Prep: The slow cooker does all the hard work, so you can set it and forget it!
• Big Flavor: The apple cider-infused pork has a perfect balance of sweet and savory, while the slaw adds a tangy crunch.
• Perfect for Parties: These sliders are a crowd-pleaser and ideal for gatherings, game days, or potlucks.
• Versatile: You can easily customize the toppings or make it gluten-free by swapping the buns.
• Meal Prep Friendly: Make the pork ahead of time and assemble sliders when you’re ready to serve.

What sets these apple cider pulled pork sliders apart is the way the flavors meld together. The apple cider tenderizes the pork beautifully and gives it a slightly fruity undertone, while the tangy slaw balances everything out with its bright, zesty kick. One bite, and you’ll know you’ve hit the jackpot for comfort food that’s both hearty and refreshing.

Ingredients Needed

This recipe uses simple, accessible ingredients to create layers of flavor in every bite. Here’s what you’ll need:

For the Pulled Pork:

• 3 lbs pork shoulder (boneless or bone-in)
• 1 cup apple cider (choose a high-quality, fresh cider for best flavor)
• 1/2 cup BBQ sauce (your favorite brand)
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for a little heat)
• Salt and black pepper to taste

For the Tangy Slaw:

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1/2 cup grated carrots
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

For Serving:

• Slider buns (brioche buns work wonderfully)
• Optional: pickles or sliced jalapeños for garnish

Equipment Needed

• Slow cooker or crockpot (essential for that fall-apart tender pork)
• Mixing bowls (for the slaw and spice rub)
• Knife and cutting board (for prepping vegetables)
• Meat shredding claws or two forks (for shredding the cooked pork)
• Tongs (for assembling the sliders)

If you don’t have a slow cooker, you can use a Dutch oven and bake the pork low and slow in the oven instead. It’ll still turn out delicious!

Preparation Method

1. Prepare the Pork: Start by patting the pork shoulder dry with paper towels. Combine the smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper in a small bowl. Rub this spice mix all over the pork.
2. Slow Cook: Place the seasoned pork into the slow cooker. Pour the apple cider and BBQ sauce over the top. Cover and cook on low for 8–10 hours or high for 4–5 hours, until the pork is tender and easily shreddable.
3. Make the Slaw: In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Add the shredded cabbage, purple cabbage, and carrots, and toss until everything is well-coated. Chill in the fridge until ready to serve.
4. Shred the Pork: Once the pork is cooked, transfer it to a cutting board and use meat shredding claws or two forks to pull it apart into shreds. Return the shredded pork to the slow cooker and mix it with the juices.
5. Assemble the Sliders: Toast your slider buns lightly if desired. Add a generous portion of shredded pork to the bottom bun, top with a scoop of tangy slaw, and finish with pickles or jalapeños if you’re feeling fancy. Pop on the top bun and serve!

Cooking Tips & Techniques

Here are some handy tips to ensure your sliders turn out perfect:

• Don’t Rush the Pork: The slow cooker is your best friend for this recipe. Cooking the pork low and slow ensures it’s tender and juicy.
• Choose the Right Cut: Pork shoulder is ideal for pulled pork because of its fat content, which keeps the meat moist during cooking.
• Taste and Adjust: Don’t forget to taste your slaw dressing before adding it to the veggies. Adjust the sweetness or tanginess to suit your preference.
• Toast the Buns: A quick toast adds a nice texture and prevents the buns from getting soggy.
• Double the Recipe: If you’re hosting a crowd, double the recipe. Leftovers are perfect for sandwiches, tacos, or even a pulled pork pizza!

Variations & Adaptations

There’s plenty of room to tweak this recipe to suit your tastes or dietary needs. Here are a few ideas:

• Gluten-Free Option: Swap regular slider buns for gluten-free buns or lettuce wraps.
• Sweet & Spicy: Add a splash of sriracha to the slaw dressing for some heat, or use a spicy BBQ sauce.
• Seasonal Twist: Incorporate thinly sliced apples into the slaw for an extra burst of flavor.
• Dairy-Free: Use a vegan mayo for the slaw and ensure your BBQ sauce is dairy-free.
• Oven Method: If you don’t have a slow cooker, you can bake the pork in a covered Dutch oven at 300°F (150°C) for about 4 hours, adding the apple cider and BBQ sauce before cooking.

Serving & Storage Suggestions

These sliders are best served warm with freshly toasted buns. Pair them with a side of sweet potato fries, roasted veggies, or a crisp green salad to round out the meal. For drinks, try apple cider or a cold beer—it’s a classic combo!

If you have leftovers, store the pulled pork in an airtight container in the refrigerator for up to 3 days. The slaw can also be refrigerated separately for 2–3 days. To reheat the pork, warm it gently in a skillet or microwave with a splash of apple cider to keep it moist.

Nutritional Information & Benefits

Here’s a quick look at the nutritional highlights:

• Protein-Packed: Pork shoulder is a fantastic source of protein and helps keep you full and satisfied.
• Vitamins & Fiber: The slaw offers a dose of Vitamin C and fiber from the cabbage and carrots.
• Customizable: You can adjust the recipe to fit low-carb or gluten-free diets by swapping buns or skipping sweeteners.
• Allergen Note: Contains mayonnaise and potential gluten in the buns—substitutions can be made as needed!

Conclusion

This apple cider pulled pork sliders recipe is one you’ll want to keep in your rotation all year long. It’s simple, delicious, and adaptable to suit any occasion. There’s something about the combination of sweet, tender pork and crunchy, tangy slaw that hits all the right notes, no matter the season.

I love this recipe because it brings people together—it’s the kind of dish that gets everyone asking for seconds. So, grab your slow cooker and give it a try! When you do, let me know how it turned out in the comments below or share your own creative twist. Happy cooking!

FAQs

Can I make this recipe ahead of time?

Absolutely! You can cook the pork the day before and store it in the refrigerator. Just reheat it with a bit of apple cider before serving and assemble the sliders fresh.

Can I freeze the pulled pork?

Yes, pulled pork freezes beautifully! Store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.

What can I use instead of apple cider?

If you don’t have apple cider, unsweetened apple juice works as a great substitute.

Can I make this without a slow cooker?

Yes, you can use a Dutch oven and cook the pork in the oven at 300°F (150°C) for about 4 hours.

What’s the best way to toast slider buns?

Brush the cut sides with a little butter and place them under the broiler for 1–2 minutes until golden brown. Keep an eye on them so they don’t burn!

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