Citric Acid Free Pulled Pork Sliders with Slaw
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Learn more →Ingredients
12 servings
For the pork
- 3 lb boneless pork shoulder (pork butt), trimmed of excess fat
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
- 1 tbsp neutral oil (such as canola or vegetable oil)
- ½ cup low-sodium chicken broth
For the BBQ sauce
- 1 cup ketchup
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
For the slaw
- 3 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 medium carrot, peeled and grated
- ⅓ cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- 12 slider buns, split
- sliced pickles (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, kosher salt, black pepper, and cayenne. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface.
- 2
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the pork and sear, turning every 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total.
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