Pulled Pork Sliders with Apple Slaw

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Savory • Smoky • Tangy • Sweet-Heat

Slow-cooked and grilled pulled pork coated in Black Cherry Acapulco Gold Sauce, stacked onto toasted slider buns with apple slaw, onion jam, and ginger-pickled jalapeños. Sweet, smoky, spicy, crunchy, and deeply satisfying.

Yield: Approximately 12–18 sliders
Prep Time: 1½–2 hours active prep (plus pickling time)
Cook Time: 10–12 hours slow cooking + grilling
Total Time: Approximately 12–14 hours

INGREDIENTS

For the Pork

  • 3–4 lbs pork shoulder or pork butt, cut into 2–3 manageable chunks
  • Salt and pepper, to taste
  • 2 large onions, thinly sliced
  • 3 garlic cloves, minced
  • ½ cup apple cider vinegar
  • ½ cup chicken broth
  • 2 tbsp brown sugar (optional)
  • 10 oz Black Cherry Acapulco Gold Sauce

Ginger-Pickled Jalapeños

  • 6 fresh jalapeños, thinly sliced
  • 1-inch piece fresh ginger, thinly sliced
  • 3 garlic cloves, roughly chopped
  • 1 tsp salt
  • 4 tbsp brown sugar
  • ½ cup apple cider vinegar
  • 4 cups hot water

Apple Slaw

  • 1 small head green cabbage, shredded
  • 2 apples, julienned or thinly sliced
  • 1 large carrot, shredded (optional)

Dressing

  • 2 tbsp apple cider vinegar
  • 2 tbsp mayonnaise
  • 1 tsp honey (optional)
  • Salt and pepper, to taste

Onion Jam

  • Reserved slow-cooked onions and garlic from the pork

Sliders

  • 12–18 mini slider buns or dinner rolls
  • Additional Black Cherry Acapulco Gold Sauce, for drizzling

PREPARATION

Make the Ginger-Pickled Jalapeños

In a clean jar, combine:

  • Jalapeños
  • Ginger
  • Garlic

In a separate bowl, whisk together:

  • Salt
  • Brown sugar
  • Apple cider vinegar
  • Hot water

Pour mixture over jalapeños.

Allow to cool to room temperature.

Cover and refrigerate for at least 2 hours, preferably overnight.

Slow Cook the Pork

Pat pork dry and season generously with salt and pepper.

Add sliced onions and minced garlic to the bottom of the slow cooker.

Place pork on top.

Pour in:

  • Apple cider vinegar
  • Chicken broth

Optional: sprinkle brown sugar over the pork.

Cover and cook:

  • LOW for 8–10 hours
  • or HIGH for 4–5 hours

Cook until pork is extremely tender.

Before removing pork, use a skimmer spoon to reserve softened onions and garlic for the onion jam.

Grill the Pork

Carefully remove pork from the slow cooker, allowing excess liquid to drip away.

Preheat grill to medium-high heat.

Grill pork chunks for 10–15 minutes until exterior becomes smoky, crisp, and lightly charred.

Optional: brush with additional Black Cherry Acapulco Gold Sauce during grilling for extra glaze and caramelization.

Allow pork to rest for 10 minutes.

Shred and Glaze the Pork

Shred pork using two forks.

Transfer to a large bowl.

Mix with 10 oz Black Cherry Acapulco Gold Sauce until evenly coated.

Prepare the Onion Jam

Transfer reserved slow-cooked onions and garlic to a bowl.

Mash thoroughly using a fork or potato masher until a coarse, spreadable jam forms.

Prepare the Apple Slaw

In a large bowl, combine:

  • Shredded cabbage
  • Apples
  • Shredded carrot

In a separate bowl, whisk together:

  • Apple cider vinegar
  • Mayonnaise
  • Honey
  • Salt
  • Pepper

Toss dressing with slaw until evenly coated.

Refrigerate for at least 30 minutes before serving.

Toast the Slider Buns

Optional: lightly toast slider buns on the grill for 1–2 minutes until warm and lightly crisped.

ASSEMBLY

Spread onion jam onto the bottom half of each slider bun.

Add a generous portion of Black Cherry Acapulco Gold pulled pork.

Top with ginger-pickled jalapeños.

Optional: drizzle with additional Black Cherry Acapulco Gold Sauce.

Finish with apple slaw.

Top with the remaining bun half.

SERVE

Serve warm as a shareable BBQ-style slider platter or casual meal.

Best enjoyed fresh while the pork remains hot and lightly crisped.

 

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