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Mini pulled pork sandwich Recipe

American · Main course · 500 min total

These mini pulled pork sandwiches are perfect for parties and gatherings. Tender, slow-cooked pork shoulder is shredded and tossed in a tangy BBQ sauce, then piled onto soft slider buns with crunchy coleslaw.

Ingredients

• 3 lbs pork shoulder
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 12 slider buns
• 2 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar

Instructions

1. Mix smoked paprika, garlic powder, onion powder, salt, and pepper. Rub all over pork shoulder.
2. Place pork in a slow cooker. Add BBQ sauce, apple cider vinegar, and brown sugar. Cook on low for 8 hours or high for 4-5 hours until fork-tender.
3. Remove pork from slow cooker and shred with two forks. Return to sauce and stir to coat.
4. In a small bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, and sugar. Toss to coat.
5. Split slider buns and toast if desired. Pile pulled pork on bottom buns, top with coleslaw, and cover with top buns. Serve immediately.

Tips

• For extra flavor, sear the pork shoulder in a hot skillet before adding to the slow cooker.
• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• Adjust the amount of BBQ sauce to your preference.

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