Pulled Pork Sliders with Apple Slaw
Prep time: 20 mins | Cook time: 6 hrs | Serves: 6–8
Skill level: Easy | Comfort level: Off the charts
Ingredients
For the pulled pork:
1.5–2kg pork shoulder, boneless
1 tbsp olive oil
1 tbsp smoked paprika
1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½ tsp chilli flakes (optional)
Salt and pepper to taste
1 cup BBQ sauce (plus extra to serve)
½ cup apple cider vinegar
1 cup chicken stock
For the apple slaw:
2 cups shredded green cabbage
1 red apple, thinly sliced into matchsticks
1 carrot, grated
¼ red onion, finely sliced
3 tbsp whole egg mayonnaise
1 tsp apple cider vinegar
Salt & pepper
To serve:
12 brioche or soft white slider buns
Extra BBQ sauce
Pickled jalapeños or fresh coriander (optional)
Method
Rub the pork:
In a small bowl, mix paprika, brown sugar, garlic and onion powder, cumin, chilli flakes, salt and pepper. Rub all over the pork.Sear the meat:
Heat olive oil in a large pan over medium-high heat. Sear pork on all sides until browned (around 5 minutes total). Transfer to a slow cooker.Cook low and slow:
Add BBQ sauce, apple cider vinegar, and chicken stock to the slow cooker. Cover and cook on low for 6–8 hours (or 4–5 on high), until the pork is falling apart.Shred and simmer:
Remove pork, shred with two forks, and return to the sauce. Stir to coat. If too liquidy, simmer uncovered for 15 minutes until thickened.Make the slaw:
Toss cabbage, apple, carrot and onion in a bowl. Mix mayo and vinegar in a separate bowl, then combine with slaw. Season to taste.Assemble sliders:
Toast slider buns if desired. Spoon pulled pork onto bases, top with apple slaw, drizzle with extra BBQ sauce, and add jalapeños or coriander if using. Serve warm.
Cooking Through Healing
This dish reminds me of how we rebuild—slowly, tenderly, with layers of flavour and love. It’s perfect for gatherings, quiet lunches, or meal prepping to gift yourself something special midweek. When words failed, these sliders helped me say, “I’m here, and I made this for you.”