Easy BBQ Pulled Pork Sliders (Printable Version)

# What You'll Need:

→ Pork and Dry Rub

01 - 1 pork shoulder roast (approximately 1.4–1.8 kg)
02 - 80 ml pork seasoning blend or substitute (see note)
03 - 1 tablespoon (15 ml) avocado oil

→ BBQ Sauce Mixture

04 - 240 ml barbecue sauce
05 - 80 ml apple cider vinegar
06 - 180 ml chicken broth
07 - 80 ml pork seasoning blend or substitute (see note)
08 - 1 tablespoon (12 g) brown sugar
09 - 1 tablespoon (15 ml) Worcestershire sauce

→ Vegetables

10 - 1 onion, diced
11 - 1 red bell pepper, diced
12 - 5 garlic cloves, minced

→ For Serving

13 - 8 hamburger buns, toasted
14 - Coleslaw, for topping

→ Pork Rub Substitute (if needed)

15 - 1 teaspoon (2 g) ground cinnamon
16 - 1 teaspoon (4 g) brown sugar
17 - 1 tablespoon (7 g) sweet paprika
18 - 1 tablespoon (7 g) ground fennel seed
19 - 1 tablespoon (8 g) garlic powder
20 - 1 tablespoon (7 g) ground black pepper

# Step-by-Step Directions:

01 - Pat the pork shoulder dry. Coat generously on all sides with the pork seasoning blend, pressing gently to adhere.
02 - In a large bowl, combine barbecue sauce, apple cider vinegar, chicken broth, pork seasoning, brown sugar, and Worcestershire sauce. Whisk until smooth.
03 - Place seasoned pork shoulder into the slow cooker. Scatter diced onion, red bell pepper, and minced garlic around the pork. Pour the prepared sauce evenly over all ingredients.
04 - Cover and cook on low for 10–12 hours or high for 5–6 hours, until the pork is fork-tender and shreds easily.
05 - Transfer cooked pork to a cutting board. Using two forks, shred the meat. Return shredded pork to the slow cooker and mix thoroughly with juices. Adjust salt to taste if needed.
06 - Pile warm shredded pork onto toasted hamburger buns. Top with coleslaw and serve immediately while hot.

# Helpful Notes:

01 - If pork seasoning blend is unavailable, combine ground cinnamon, brown sugar, paprika, fennel seed, garlic powder, and black pepper as in the specified note for a balanced flavour.
02 - For best texture, shred pork while still warm and moisten with plenty of cooking juices.

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