Ingredients
Scale
- 3 lbs (1.4 kg) pork shoulder
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup (240 ml) barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 slider buns
- Coleslaw for topping (optional)
Instructions
- Heat olive oil in a skillet over medium heat and brown the pork shoulder on all sides.
- Place sliced onions and minced garlic in the slow cooker, then add the browned pork shoulder.
- In a bowl, mix the barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, salt, and black pepper. Pour the mixture over the pork.
- Cover the slow cooker and cook on low for 8 hours or until the pork is tender and shreds easily.
- Once cooked, shred the pork with two forks and mix it with the sauce in the slow cooker.
- Serve on slider buns and top with coleslaw if desired.
Notes
- For a spicier kick, add cayenne pepper to the sauce.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 slider
- Calories: 250
- Sodium: 340 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg
Keywords: pulled pork, slow cooker, 4th of July sliders