Pulled Pork Sliders

This pulled pork falls apart with a fork and topped with homemade pickled cabbage slaw, it’s a match made in heaven.


  • 3 Tablespoons light brown sugar
  • 2 teaspoons paprika
  • 1 Tablespoon of cayenne pepper
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
  • 1/2 cup apple cider vinegar
  • 3 Tablespoons tomato paste


  1. Combine 1 tablespoon brown sugar, the paprika, cayenne pepper, ground mustard, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
  2. Heat up vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
  3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
  4. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on toasted slider buns with pickled cabbage slaw and fresh green onion.

Photo by Michelle Herrick.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.


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