# What You’ll Need:
→ Pulled Pork Dry Rub and Cooking
01 - 3 pounds boneless pork shoulder
02 - 2 tablespoons brown sugar
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon cayenne pepper
10 - 1 cup barbecue sauce
11 - 1/2 cup apple cider vinegar
12 - 1/2 cup chicken broth
→ Coleslaw
13 - 3 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1 cup shredded carrots
16 - 1/2 cup mayonnaise
17 - 1 tablespoon apple cider vinegar
18 - 1 tablespoon honey
19 - 1/2 teaspoon celery seed
20 - Salt and pepper to taste
→ Assembly
21 - 12 slider buns
22 - Additional barbecue sauce for serving
# Step-by-Step:
01 - Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper in a small bowl and mix thoroughly.
02 - Pat the pork shoulder dry with paper towels and apply the spice mixture evenly across all surfaces of the meat.
03 - Place seasoned pork in slow cooker and pour barbecue sauce, apple cider vinegar, and chicken broth around the meat without covering it. Cook on low setting for 6 to 8 hours until meat is extremely tender and shreds easily with minimal effort.
04 - While pork cooks, combine shredded green cabbage, red cabbage, carrots, mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper in a large mixing bowl. Toss ingredients until evenly coated and refrigerate until assembly.
05 - Transfer cooked pork to a cutting board and shred using two forks. Skim and discard excess fat from cooking liquid, then return shredded pork to slow cooker and toss with remaining juices. Add additional barbecue sauce if desired.
06 - Slice slider buns horizontally. Layer pulled pork onto bottom half of each bun, drizzle with barbecue sauce, and top with coleslaw before placing bun tops on sliders.
07 - Arrange assembled sliders on a serving platter and serve warm to guests.
