Ingredients:

  • 3 lb (1.36 kg) boneless pork shoulder roast, excess fat trimmed
  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup / 200g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) Worcestershire sauce
  • 2 tbsp (30 ml) brown sugar, packed
  • 2 tbsp (24g) tomato paste
  • 1 tbsp (8g) smoked paprika
  • 1 tsp (6g) dry mustard
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • 4 cups (400g) shredded cabbage (green or red, or a mix)
  • 1 cup (100g) shredded carrots
  • 1/2 cup (50g) mayonnaise
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp (15 ml) honey
  • 1/4 cup (25g) finely chopped red onion
  • Salt and freshly ground black pepper to taste
  • 12 slider buns
  • Optional: Dill pickle chips, hot sauce (for serving)

Instructions:

  1. Trim excess fat from pork shoulder. In a large bowl, combine the pork with salt, pepper, smoked paprika, mustard powder, garlic powder, and optional cayenne pepper. Allow to marinate for 1-2 hours, or overnight in the fridge.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until nicely browned. This adds flavour!
  3. Transfer the seared pork to the slow cooker. Add chopped onion and minced garlic to the skillet, cooking until softened (about 5 minutes). Add chicken broth, apple cider vinegar, Worcestershire sauce, brown sugar, and tomato paste. Bring to a simmer, then pour over the pork in the slow cooker.
  4. Cover the slow cooker and cook on low for 6-8 hours, or until the pork is easily shredded with a fork.
  5. Remove the pork from the slow cooker and shred it using two forks. Discard any remaining fat.
  6. In a large bowl, combine shredded cabbage, shredded carrots, and finely chopped red onion.
  7. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, and honey. Season with salt and pepper to taste.
  8. Pour the coleslaw dressing over the cabbage mixture and toss to combine. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.
  9. Lightly toast the slider buns (optional). Pile shredded pulled pork onto the bottom buns. Top with a generous spoonful of coleslaw. Place the top buns on the sliders.
  10. Serve immediately with dill pickle chips and hot sauce, if desired.