⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 120 minutes

Total Time: 150 minutes

🍽 Ingredients

• 1.5 lbs Pork shoulder
• 2 tbsp Olive oil
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp Paprika
• 1/2 tsp Garlic powder
• 1/2 cup Mayonnaise
• 1/4 cup Apple cider vinegar
• 1 tbsp Sugar
• 1/2 tsp Celery seed
• 2 cups Shredded cabbage
• 6 Mini brioche buns

📖 Instructions

1. First things first, preheat your oven to 350°F (175°C). We're making pulled pork, people!
2. Grab a large, oven-safe skillet, give it a generous coating of olive oil—about 2 tablespoons—and set it on the stovetop over medium-high heat.
3. Now, let's talk pork. Get about 3 pounds of pork shoulder (or butt). Season it aggressively with salt, pepper, paprika, and a pinch of garlic powder. This will be the base flavor for the pulled pork. Don't be shy with the seasoning! I like to use about 2 teaspoons of each.
4. Sear that pork! Once the skillet is hot, place the pork shoulder in it and sear it on all sides—about 2-3 minutes per side—until it's nicely browned. This step adds great flavor!
5. Pop it in the oven! Once seared, transfer the skillet to the preheated oven and cook for 2-2.5 hours, or until the pork is fork-tender. You should be able to easily shred it with two forks.
6. While the pork is roasting, let's tackle the coleslaw. In a medium mixing bowl, combine 1/2 cup of mayonnaise (I prefer Duke's, but you do you!), 1/4 cup of apple cider vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of celery seed. Whisk it up until it's smooth and creamy.
7. Shred it! Chop up about 4 cups of shredded cabbage (green or Napa would work great). Now add that delicious dressing we just made and toss until everything is well coated. That's our coleslaw!
8. Time for the pork to be pulled! Once the pork is done, remove it from the oven and let it rest for about 15 minutes. Use two forks to shred the pork into bite-sized pieces. Then, add it back to the skillet and let it simmer for another 10 minutes to let the flavors meld together. Taste it; adjust the seasoning if needed.
9. Warm your buns: If you haven't already, grab your mini brioche buns (about 12) and lightly toast them. This is optional but I really think it makes a difference.
10. Assemble those sliders! Now for the fun part—assemble your sliders! Pile some of that tender, juicy pulled pork onto each bun. Top with a generous spoonful of the creamy coleslaw. Oh, and feel free to add a little extra seasoning if you feel adventurous. I once added some sriracha mayo, and trust me, it was a game changer!
11. Serve immediately and enjoy! Serve these glorious victory sliders while they're warm, and let the taste of victory fill your palate and your soul! Don't forget to post a picture and tag me @MayaMakesMagic in your delicious creation! Let's see what culinary masterpieces you create! And yes, I know there's supposed to be a period there but I just got distracted; oh well

📝 Notes

• For extra flavor, you can add a dash of liquid smoke to the pulled pork while it's simmering. If you like a spicier slaw, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Don't overmix the coleslaw, or it will become soggy.
• You can use any type of bun you like, but brioche buns are recommended for their richness and texture. You can also use slider-sized rolls