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Combine BBQ sauce, apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl.
Place the pork shoulder in a slow cooker and pour the sauce mixture over it, ensuring the pork is well coated.
Cover and cook on low for 6 to 8 hours, or until the pork is tender and shreds easily with a fork.
Remove the pork from the slow cooker and shred with two forks. Return shredded pork to the slow cooker and mix with the sauce.
In a separate bowl, mix coleslaw mix with mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until well combined.
Assemble the sliders by placing a generous portion of pulled pork on the bottom half of each slider bun, top with coleslaw, and cover with the top half of the bun.

Combine BBQ sauce, apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl.
Place the pork shoulder in a slow cooker and pour the sauce mixture over it, ensuring the pork is well coated.
Cover and cook on low for 6 to 8 hours, or until the pork is tender and shreds easily with a fork.
Remove the pork from the slow cooker and shred with two forks. Return shredded pork to the slow cooker and mix with the sauce.
In a separate bowl, mix coleslaw mix with mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until well combined.
Assemble the sliders by placing a generous portion of pulled pork on the bottom half of each slider bun, top with coleslaw, and cover with the top half of the bun.