Ingredients:

  • 3-4 lb boneless pork shoulder, trimmed
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water or chicken broth (optional)
  • 1/2 head green cabbage, thinly sliced
  • 2 carrots, shredded
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar (for coleslaw)
  • 1 tbsp Dijon mustard
  • 1 tbsp sugar (for coleslaw)
  • 1/4 tsp salt (for coleslaw)
  • 1/4 tsp black pepper (for coleslaw)
  • Slider buns or Hawaiian rolls
  • Pickles, for serving (optional)

Instructions:

  1. Heat olive oil in a skillet. Sear pork shoulder on all sides until browned. Transfer to slow cooker.
  2. Sauté chopped onion until softened. Add minced garlic and cook until fragrant.
  3. Whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, chili powder, cumin, salt, and pepper in a bowl.
  4. Pour sauce over pork shoulder in slow cooker. Add water/broth if needed. Cook on low for 8 hours or on high for 4 hours.
  5. Combine cabbage, carrots, and red onion in a bowl. Whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper. Pour over cabbage mixture and refrigerate.
  6. Remove pork from slow cooker and shred with two forks. Discard any large pieces of fat.
  7. Return shredded pork to slow cooker and toss with the remaining sauce.
  8. Spoon pulled pork onto slider buns. Top with coleslaw and pickles (if desired). Serve immediately.