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Carolina Style Pulled Pork Sliders
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Carolina Style Pulled Pork Sliders

Tender juicy pork cooked in a slow cooker with tangy barbecue flavor, topped with a sweet and spicy slaw and served on slider buns!
Course Appetizer, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 10
Author Tiffany

Ingredients

  • 1/2 red onion, sliced
  • 1/2 white onion, sliced
  • 4-6 pounds boston butt, or pork loin roast (boneless)

First Sauce

  • 1/2 cup apple cider vinegar
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Second Sauce

  • 1/2 cup apple cider vinegar
  • 1/2 cup ketchup
  • 2 tablespoons barbecue sauce
  • 1 tablespoon honey
  • 3 tablespoons brown sugar
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Slaw

  • 2 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage (may sub broccoli slaw, or other packaged cole slaw without dressing)
  • 1/4 cup mayo + more for slider buns
  • 2 teaspoons sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt

Instructions

  • Place onion slices in the bottom of your slow cooker. Place pork roast on top of onions. Whisk together ingredients for first sauce. Pour first sauce over roast. Cover and cook on low 8 hours or on high 4 hours.
  • Whisk together all ingredients for second sauce. 30 minutes before serving, remove pork from slow cooker and shred with two forks. Drain juices and onions from slow cooker. Return shredded pork to slow cooker. Pour second sauce over pork and stir to combine. Cover and cook 30 minutes longer.
  • Prepare the slaw by tossing sliced cabbage with mayo, white sugar, cayenne pepper, and salt. Chill until ready to serve. Slice slider buns in half crosswise. To prepare sliders, spread about 1 tablespoon mayo onto one half of each slider bun. Top with shredded pork (about 1/4-1/3 cup) and top pork with slaw.