Ingredients:

  • 2 Tbsp Dark Brown Sugar (packed)
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Coarse Salt (Kosher or Sea)
  • 1 tsp Black Pepper (freshly ground)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 5 lbs Boneless Pork Shoulder (Boston Butt), trimmed
  • 1 Tbsp Neutral Oil (Canola or Vegetable)
  • 1/2 cup Apple Cider Vinegar (for cooking)
  • 1/2 cup Low-Sodium Chicken Stock
  • 5 cups Quality BBQ Sauce (reserve 1/2 cup for serving)
  • 3 cups Green Cabbage (finely shredded)
  • 1 medium Carrot (shredded)
  • 1 medium Granny Smith Apple (cored and julienned, skin on)
  • 1/2 cup Mayonnaise (full fat)
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Lemon Juice (freshly squeezed)
  • 1 tsp Apple Cider Vinegar (for slaw)
  • Salt and Pepper (To taste)
  • 1 pack (12 count) Hawaiian Sweet Slider Rolls

Instructions:

  1. Mix the Rub: Combine all ingredients for the Smoky Pork Rub (sugar, paprika, salt, pepper, garlic powder, onion powder) in a small bowl.
  2. Prep and Sear the Pork: Pat the pork shoulder very dry. Generously rub the mixture all over the pork. Heat the oil in a Dutch Oven over medium-high heat. Sear the pork on all sides (about 3 minutes per side) until a dark, caramelized crust forms. Remove the pork and set aside.
  3. Slow Cooking Setup: Add the apple cider vinegar and chicken stock to the hot Dutch Oven. Bring to a simmer and scrape up any browned bits from the bottom (deglaze). Return the pork to the pot. Cover tightly.
  4. Cook: Transfer to a preheated oven at 300°F (150°C) for 3.5 to 4 hours, or until the pork easily shreds with a fork. (Alternatively, use a slow cooker on low for 8 hours or high for 4 hours.)
  5. Prepare the Slaw Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and cider vinegar until smooth. Season lightly with salt and pepper.
  6. Combine Slaw: Add the shredded cabbage, carrots, and julienned Granny Smith apple to the dressing. Toss thoroughly to coat. Cover and refrigerate for at least 30 minutes to chill and meld flavors.
  7. Shred and Sauce the Pork: Once cooked, transfer the pork to a large cutting board and let it rest for 15 minutes. Discard the excess cooking liquid. Use meat claws or two forks to shred the pork completely.
  8. Finish the Pork: Return the shredded pork to a clean pot. Stir in 1 cup of the BBQ sauce until everything is evenly coated. Heat gently over low heat for 5-10 minutes to allow the sauce to penetrate.
  9. Assembly: Slice the slider rolls horizontally. Layer a generous pile of the sauced pulled pork onto the bottom half of each roll. Top with a spoonful of the Crispy Apple Slaw. Place the top bun back on. Serve immediately with the remaining 1/2 cup of BBQ sauce on the side for dipping.