# What You'll Need:
→ Pulled Pork Dry Rub
01 - 3 lbs boneless pork shoulder
02 - 2 tbsp brown sugar
03 - 2 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp salt
07 - 1/2 tsp black pepper
08 - 1/2 tsp ground cumin
09 - 1/2 tsp cayenne pepper
10 - 1 cup barbecue sauce
11 - 1/2 cup apple cider vinegar
12 - 1/2 cup chicken broth
→ Coleslaw
13 - 3 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1 cup shredded carrots
16 - 1/2 cup mayonnaise
17 - 1 tbsp apple cider vinegar
18 - 1 tbsp honey
19 - 1/2 tsp celery seed
20 - Salt and pepper to taste
→ Assembly
21 - 12 slider buns
22 - Extra barbecue sauce for serving
# Directions:
01 - In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper. Mix thoroughly to blend all spices evenly.
02 - Pat the pork shoulder dry with paper towels. Rub the spice mixture generously over all surfaces of the meat, ensuring complete coverage.
03 - Place seasoned pork in a slow cooker. Pour barbecue sauce, apple cider vinegar, and chicken broth around the pork without covering it. Cover and cook on low heat for 6 to 8 hours until meat is extremely tender and easily shreds with a fork.
04 - While pork cooks, combine green cabbage, red cabbage, carrots, mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper in a large bowl. Toss until vegetables are evenly coated. Refrigerate until ready to serve.
05 - Remove cooked pork from slow cooker. Using two forks, shred meat into bite-sized pieces. Skim excess fat from cooking liquid and discard. Return shredded pork to slow cooker and toss with juices. Add additional barbecue sauce if desired.
06 - Slice slider buns horizontally. Place generous portions of pulled pork onto each bun bottom. Drizzle with additional barbecue sauce and top with coleslaw. Close with bun tops.
07 - Arrange assembled sliders on a serving platter and serve immediately while pork is warm.
