Maple Pulled Pork Sliders with Coleslaw

(Sticky. Juicy. Crunchy. Gone.)

Ingredients

🔥 For the Pork:

• 3–4 lbs pork shoulder (aka pork butt) – trust the process, it’s the tender one

• 1/2 cup chicken broth – the moisture MVP

• 1 tablespoon smoked paprika – the smoky backbone

• 1 teaspoon garlic powder – for that whisper of depth

• 1 teaspoon salt + 1/2 teaspoon pepper – season like you mean it

• Optional: a dash of cayenne or chili flakes – for that sweet little kick

🍁 For the Maple Sauce:

• 1/2 cup pure maple syrup – the real deal, no pancake imposters

• 1/3 cup apple cider vinegar – cuts the sweetness like a chef with opinions

• 1/2 cup ketchup – the unsung BBQ hero

• 2 tablespoons Dijon mustard – gives it grown-up flavor

• 1 tablespoon Worcestershire sauce – brings the umami boom

• Optional: 1/2 tsp liquid smoke – for backyard BBQ vibes, even indoors

🥬 For the Coleslaw:

• 3 cups shredded cabbage (green, purple, or party mix)

• 1 carrot, shredded – for color and crunch

• 1/3 cup mayo – creamy queen

• 1 tablespoon apple cider vinegar – keeps it zippy

• 1 teaspoon sugar – just a smidge for balance

• Salt + pepper to taste – don’t let bland slaw ruin your moment

🥖 For Assembly:

• Slider buns – Hawaiian rolls if you want sweet; brioche if you’re trying to impress

• Pickles (optional) – if you want a little briny slap of joy

👩‍🍳 How to Make It Happen

1. Season the pork like a boss.

Mix up your paprika, garlic powder, salt, pepper (and optional heat), and rub it all over that pork shoulder like you're prepping it for a slow-cooked spa day.

2. Slow cook that sucker.

Drop it in your slow cooker with chicken broth. Cook on LOW for 8–10 hours or HIGH for 4–5 until it’s falling apart with the mere suggestion of a fork. No slow cooker? You can do it in the oven at 300°F (150°C) for 4 hours, covered.

3. Mix your maple sauce.

In a saucepan over medium heat, whisk together the maple syrup, apple cider vinegar, ketchup, Dijon mustard, Worcestershire, and liquid smoke if you’re feelin’ fancy. Simmer for 10–15 minutes until thickened and delicious-smelling. Taste it and try not to chug it. I dare you.

4. Shred the pork.

Remove from the slow cooker, ditch the bones and excess fat, and shred it like it owes you money. Toss it in that warm maple sauce and let it soak up that sticky love.

🥗 Coleslaw Time:

1. In a large bowl, mix the cabbage and carrots.

2. In a separate bowl, whisk together the mayo, apple cider vinegar, sugar, salt, and pepper.

3. Pour the dressing over the cabbage mix and toss until everything's coated and vibing.

4. Let it chill in the fridge while you finish the pork. (It gets even better after 20–30 mins.)

Build Those Beautiful Sliders:

1. Toast your slider buns if you're living your best life.

2. Add a generous scoop of maple pulled pork. No dainty spooning. This is a meat moment.

3. Top with a pile of coleslaw like you’re stacking a tiny edible mountain.

4. Optional: Add a pickle slice or a dash of hot sauce. Now you’re just showing off.

5. Cap it with the top bun and press lightly so it knows you care.

Pro Tips:

• Making these ahead? Reheat pork in a skillet with a splash of broth to keep it juicy.

• Slaw too wet? Drain it slightly before assembling or keep it separate until serving.

• Feeding a crowd? Make it buffet-style. Let people build their own and feel powerful.

Serve With:

• Sweet potato fries or chips for crunch

• A crisp cider, light beer, or fizzy drink that makes you burp in a cute way

• Zero regrets