Ingredients:

  • 3-4 lb (1.4-1.8 kg) pork shoulder
  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) Worcestershire sauce
  • 2 tbsp (30 ml) brown sugar, packed
  • 1 tbsp (15 ml) smoked paprika
  • 1 tsp (5 ml) chili powder
  • 1 tsp (5 ml) ground cumin
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/2 tsp (2.5 ml) onion powder
  • Salt and black pepper to taste
  • 4 cups (approx. 400g) shredded cabbage
  • 1 large Granny Smith apple, cored and julienned
  • 1/2 cup (120 ml) mayonnaise
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) honey
  • 1 tbsp (15 ml) Dijon mustard
  • Salt and black pepper to taste
  • Slider buns (8-10)
  • Barbecue sauce (optional)

Instructions:

  1. Heat olive oil in a skillet. Sear pork shoulder on all sides until browned (optional).
  2. Place chopped onion and minced garlic in the bottom of the crock pot.
  3. Whisk together chicken broth, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  4. Place pork shoulder on top of onion and garlic in the crock pot. Pour the sauce mixture over the pork.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is easily shredded.
  6. Combine shredded cabbage and julienned apple in a bowl. Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Pour dressing over cabbage and apple and toss to combine. Refrigerate.
  7. Remove pork from the crock pot and shred with two forks. Discard excess fat.
  8. Pile shredded pork onto slider buns. Top with apple slaw and barbecue sauce (if desired). Serve immediately.