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Savory Mini Pulled Pork Sliders Recipe with Pickled Jalapeños and Slaw

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Tender slow-cooked pulled pork sliders with tangy pickled jalapeños and crisp lime-honey slaw, perfect for casual gatherings or game day.

Ingredients

Scale
  • 3 pounds pork shoulder (pork butt), trimmed
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth or water
  • 2 tablespoons apple cider vinegar
  • 3 fresh jalapeños, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 clove garlic, crushed (optional)
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/3 cup mayonnaise
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon honey
  • Salt and pepper, to taste
  • 12 mini slider buns (brioche or soft potato rolls preferred)
  • Butter, for toasting buns (optional)

Instructions

  1. In a small bowl, mix smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Rub this spice mix all over the pork shoulder, pressing it in well. Let it sit for 15-20 minutes at room temperature.
  2. Place the seasoned pork in a slow cooker or Dutch oven. Pour in chicken broth and apple cider vinegar. Cover and cook on low for 8 hours in a slow cooker, or bake in a 300°F (150°C) oven for about 4 hours until pork is fork-tender.
  3. While pork cooks, prepare pickled jalapeños: combine apple cider vinegar, sugar, water, salt, and crushed garlic in a small saucepan. Bring to a simmer until sugar dissolves. Place sliced jalapeños in a jar, pour hot vinegar mixture over them, and let cool to room temperature. Refrigerate at least 30 minutes.
  4. Make the slaw by tossing shredded cabbage and carrots in a bowl. Whisk mayonnaise, lime juice, honey, salt, and pepper in a separate bowl, then pour over veggies and toss gently. Chill until serving.
  5. Remove pork from cooking liquid and shred with two forks into bite-sized pieces. Discard large fat chunks. Stir some cooking juices back into the meat for moisture.
  6. Lightly butter slider buns and toast in a skillet over medium heat until golden and slightly crispy.
  7. Assemble sliders by placing a generous spoonful of pulled pork on each bun bottom, topping with pickled jalapeño slices and a mound of slaw. Cap with bun tops and serve immediately.

Notes

Keep a paper towel handy when assembling sliders as they can get messy. If pork is dry, add cooking liquid or barbecue sauce. Toast buns to prevent sogginess. Remove jalapeño seeds to reduce heat or substitute with milder peppers. Leftover pork freezes well for up to 3 months.

Nutrition

Keywords: pulled pork sliders, mini sliders, pickled jalapeños, slaw, slow cooker pulled pork, party food, finger food

Find it online: https://freshforkful.com/savory-mini-pulled-pork-sliders-recipe-with-pickled-jalape-n-os-and-slaw-easy-guide/