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Quick Smoky Pulled Pork Sliders with Apple Slaw

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These quick smoky pulled pork sliders with apple slaw are ready in under 30 minutes, using simple ingredients and a stovetop method for deep, smoky flavor. Perfect for busy weeknights, they’re a crowd-pleaser that tastes like you spent all day cooking.

Ingredients

Scale
  • 2 pounds boneless pork shoulder or pork butt, cut into 4-inch chunks
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth (low-sodium preferred)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 2 cups pre-shredded coleslaw mix
  • 1 medium apple, julienned or grated (Honeycrisp or Granny Smith)
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • 8 to 10 slider buns (brioche buns recommended)
  • Butter, for toasting the buns (optional)

Instructions

  1. Season the pork. Pat the pork chunks dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cumin, black pepper, and salt. Sprinkle this spice rub all over the pork pieces, making sure every surface gets coated. Let it sit for 5 minutes while you heat the pot.
  2. Brown the meat. Heat the olive oil in your Dutch oven over medium-high heat. Once the oil shimmers, add the pork chunks in a single layer — don’t crowd the pot. You might need to do this in two batches. Let them brown undisturbed for 3-4 minutes per side. You’re looking for a deep golden-brown crust.
  3. Sauté the aromatics. Remove the browned pork to a plate. Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, for about 4 minutes until it softens and turns translucent. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Build the braising liquid. Pour in the chicken broth and apple cider vinegar, stirring to deglaze the pot. Add the minced chipotle peppers, brown sugar, tomato paste, and Worcestershire sauce. Stir everything together until the tomato paste dissolves and the liquid is smooth.
  5. Braise the pork. Return the browned pork chunks to the pot, along with any juices that accumulated on the plate. Nestle them into the liquid — it should come about halfway up the sides of the meat. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 45 minutes to 1 hour, or until the pork is fork-tender and shreds easily.
  6. Shred the pork. Once the pork is tender, use two forks to shred it right there in the pot. The meat should fall apart with minimal effort. If it’s still tough, give it another 10-15 minutes. Stir the shredded meat into the braising liquid. Let it simmer uncovered for 5 minutes to thicken the sauce slightly.
  7. Make the apple slaw. While the pork is braising, make the slaw. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, celery seed, and a pinch of salt and pepper. Add the coleslaw mix and julienned apple. Toss to coat. Taste and adjust seasoning. Set it in the fridge to chill while the pork finishes.
  8. Toast the buns. Just before serving, split the slider buns and toast them lightly. You can do this in a dry skillet over medium heat for about 1 minute per side, or pop them under the broiler for 30 seconds. Butter the cut sides if desired.
  9. Assemble the sliders. Pile the smoky pulled pork onto the bottom half of each bun. Top with a generous spoonful of apple slaw. Cap with the top bun. Serve immediately.

Notes

Don’t skip the browning step; it creates the Maillard reaction for deep flavor. Chipotle peppers vary in heat; start with 2 tablespoons and adjust. The apple slaw gets better after 15-20 minutes in the fridge. For best results, make the pork a day ahead to deepen flavors. Store pork and slaw separately; pork keeps up to 4 days in the fridge, slaw best within 24 hours. Pork freezes well for up to 3 months.

Nutrition

Keywords: pulled pork sliders, apple slaw, quick dinner, weeknight meal, smoky pork, chipotle, sliders, comfort food

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