Quick Recipe Version (TL;DR)
Quick Ingredients
- 3.5 lb boneless pork shoulder (Boston butt)
- 2 tbsp brown sugar, 2 tsp smoked paprika, 1 tsp chili powder, 1.5 tsp each garlic powder and onion powder, 1 tsp ground mustard, 2 tsp kosher salt, 1 tsp black pepper, 1/4 tsp cayenne
- 1 large yellow onion, sliced; 2 garlic cloves, smashed
- 1 cup low-sodium chicken broth; 1/2 cup apple cider vinegar; 1 tbsp Worcestershire; 1 tsp liquid smoke (optional)
- 1.5 cups smoky barbecue sauce, divided
- 12 Hawaiian slider rolls; 2 tbsp melted butter (optional)
- 4 cups shredded green cabbage; 1 large carrot, grated; 1/4 cup thin-sliced red onion; 2 tbsp chopped cilantro (optional)
- 1/3 cup mayo; 2 tbsp apple cider vinegar; 1 tsp Dijon; 1 tsp honey; 1/2 tsp celery seed; 1/2 tsp kosher salt; 1/4 tsp pepper
- Dill pickle chips (24–36 pieces)
Do This
- 1. Heat oven to 300°F. Mix the dry rub; coat pork all over.
- 2. Put sliced onion and garlic in a Dutch oven. Whisk broth, vinegar, Worcestershire, and liquid smoke.
- 3. Nestle pork on onions; pour liquid around (not over). Cover and braise 3.5–4.5 hours until 195–203°F and fork-tender; rest 15 minutes.
- 4. Stir slaw dressing; toss with cabbage, carrot, red onion, and cilantro. Chill 20–30 minutes.
- 5. Shred pork; toss with 1 cup BBQ sauce plus 1/4–1/2 cup strained cooking juices.
- 6. Warm split rolls at 350°F for 5–7 minutes (brush with butter if you like). Pile pork, brush with extra sauce, add slaw and pickle chips. Serve.
Why You’ll Love This Recipe
- Sweet Hawaiian rolls, smoky-saucy pork, crunchy tangy slaw, and snappy pickles hit every flavor and texture note.
- Hands-off braise does the heavy lifting; the slaw comes together in minutes.
- Feeds a crowd and scales easily for parties, game days, or meal prep.
- Make-ahead friendly: pork reheats beautifully and the slaw stays crisp.
Grocery List
- Produce: 1 large yellow onion, 2 garlic cloves, 1/2 medium green cabbage (or pre-shredded), 1 large carrot, 1 small red onion, fresh cilantro (optional), dill pickle chips
- Dairy: Unsalted butter (optional for toasting rolls)
- Pantry: Pork shoulder, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, ground mustard, cayenne, kosher salt, black pepper, low-sodium chicken broth, apple cider vinegar, Worcestershire, liquid smoke (optional), barbecue sauce, Hawaiian slider rolls, mayonnaise, Dijon mustard, honey, celery seed
Full Ingredients
For the Pork
- 3.5 lb boneless pork shoulder (Boston butt), excess fat trimmed
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, smashed
Dry Rub
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp ground mustard
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
Braising Liquid
- 1 cup low-sodium chicken broth
- 1/2 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke (optional)
Tangy Slaw
- 4 cups finely shredded green cabbage (about 1/2 medium)
- 1 large carrot, grated (about 1 cup)
- 1/4 cup very thinly sliced red onion
- 2 tbsp chopped fresh cilantro (optional)
- 1/3 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp celery seed
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
To Assemble
- 12 Hawaiian slider rolls, split
- 1.5 cups smoky barbecue sauce, divided (1 cup for mixing into pork, 1/2 cup for brushing/serving)
- Dill pickle chips (24–36)
- 2 tbsp unsalted butter, melted (optional, for brushing rolls)
Step-by-Step Instructions
Step 1: Preheat and season the pork
Heat the oven to 300°F with a rack in the lower-middle position. Pat the pork shoulder dry with paper towels. In a small bowl, mix the dry rub: brown sugar, smoked paprika, chili powder, garlic powder, onion powder, ground mustard, kosher salt, black pepper, and cayenne. Rub the mixture all over the pork, pressing to adhere. Let it sit at room temperature while you prep the pot (10–15 minutes helps the rub stick and season the meat).
Step 2: Build the braising base
Scatter the sliced yellow onion and smashed garlic across the bottom of a heavy Dutch oven (5–6 quart). In a measuring cup, whisk together the chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using) and set aside.
Step 3: Braise low and slow
Nestle the seasoned pork on top of the onions. Pour the broth-vinegar mixture around the pork (avoid rinsing off the rub). Cover tightly with the lid and transfer to the oven. Cook for 3.5–4.5 hours, until the pork is very tender and an instant-read thermometer inserted into the thickest part reads 195–203°F. Turn the pork once halfway through for even braising. When done, uncover and rest 15 minutes. Strain the cooking liquid, skim off excess fat, and reserve.
Step 4: Make the tangy slaw
While the pork cooks, whisk the slaw dressing in a large bowl: mayonnaise, apple cider vinegar, Dijon, honey, celery seed, salt, and pepper. Add the cabbage, grated carrot, red onion, and cilantro; toss until evenly coated. Taste and adjust salt or vinegar. Refrigerate at least 20–30 minutes (and up to 24 hours) so the flavors meld and the cabbage softens slightly.
Step 5: Shred and sauce the pork
Transfer the rested pork to a large bowl or sheet pan. Shred into bite-size strands using two forks, discarding large pieces of fat. Toss with 1 cup barbecue sauce and 1/4–1/2 cup of the reserved cooking juices until juicy but not soupy. Taste and add a pinch of salt or a splash more vinegar if needed.
Step 6: Warm the rolls
Increase the oven to 350°F. Split the Hawaiian rolls horizontally. For lightly crisp edges, brush cut sides with melted butter and place on a sheet pan. Warm for 5–7 minutes until the rolls are soft and just toasty on the edges. Alternatively, keep them wrapped in foil to warm without toasting.
Step 7: Assemble the sliders
Layer about 1/4 cup of the saucy pulled pork on each roll. Brush or drizzle a little extra smoky barbecue sauce over the pork. Top with a generous spoonful of tangy slaw and 2–3 pickle chips. Cap with the top bun and serve immediately while warm and juicy.
Pro Tips
- Aim for doneness, not just time: pulled pork shreds best at 195–203°F internal and when a fork twists easily.
- Save the liquid gold: the strained braising juices add moisture and depth when mixed back into the meat.
- For crisp, caramelized edges, spread sauced pork on a sheet pan and broil 2–3 minutes, watching closely.
- Entertaining trick: keep pork warm in a low oven (200°F) or slow cooker on Warm with a splash of juices.
- Prefer a smokier vibe? Add 1 tsp liquid smoke to the sauce or finish with a pinch of smoked paprika.
Variations
- Carolina-style: Toss the pork with a tangy mustard-based barbecue sauce and add extra pickles.
- Spicy chipotle: Blend 1–2 minced chipotle peppers in adobo into the barbecue sauce for heat and smoke.
- Slow cooker: Cook seasoned pork on Low for 8–10 hours (or High 5–6) with the same onions and liquids; proceed as written.
Storage & Make-Ahead
Refrigerate pulled pork (with some reserved juices) up to 4 days; reheat gently on the stovetop with a splash of juices. Freeze up to 3 months in airtight containers; thaw overnight in the fridge. Slaw keeps best for 24 hours (it will soften over time). Rolls are best day-of; warm just before serving. For parties, cook the pork a day ahead, reheat, and assemble sliders to order.
Nutrition (per serving)
Approximate per slider: 400 calories; 20 g protein; 15 g fat; 36 g carbohydrates; 3 g fiber; 10 g sugars; 780 mg sodium. Values will vary based on brands and portion size.
