Print

Flavorful Smoky Chipotle Pulled Pork Sliders with Easy Jalapeño Coleslaw

smoky chipotle pulled pork sliders - featured image
Print Recipe

This recipe features tender, slow-cooked pulled pork infused with smoky chipotle peppers, served on soft slider buns with a spicy and tangy jalapeño coleslaw. Perfect for casual gatherings or a flavorful weekend meal.

Ingredients

Scale
  • 4–5 lbs pork shoulder (well-marbled)
  • 2–3 chipotle peppers in adobo sauce
  • 1/4 cup (50g) brown sugar
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • 1/4 cup (60 ml) apple cider vinegar
  • 1 cup (240 ml) chicken or vegetable broth
  • 12 small slider buns
  • 3 cups shredded green cabbage
  • 1 medium jalapeño, finely diced (seeds removed for less heat)
  • 1 medium carrot, grated
  • 1/3 cup (80 ml) mayonnaise
  • 2 tbsp (30 ml) lime juice
  • 1 tbsp honey
  • Salt and pepper to taste

Instructions

  1. Trim excess fat from the pork shoulder and pat dry with paper towels.
  2. In a bowl, combine chopped chipotle peppers, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, salt, and pepper to form a thick paste.
  3. Rub the chipotle mixture all over the pork shoulder evenly. Let rest for 15 minutes or refrigerate overnight for better flavor.
  4. Place the pork in a slow cooker. Pour chicken or vegetable broth and apple cider vinegar around the pork (not on top). Cook on low for 8-10 hours or on high for 4-5 hours until fork-tender.
  5. Transfer cooked pork to a large bowl and shred using two forks or tongs. Skim excess fat from cooking liquid and mix some juices back into the pork.
  6. Prepare the jalapeño coleslaw by combining shredded cabbage, diced jalapeño, and grated carrot in a bowl.
  7. In a separate bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Pour dressing over the vegetables and toss to coat. Chill for at least 20 minutes.
  8. Lightly toast slider buns if desired. Assemble sliders by piling shredded pork and a spoonful of jalapeño coleslaw on each bun. Serve immediately.

Notes

If pork seems dry after shredding, stir in extra cooking liquid or broth to keep moist. For less heat, reduce chipotle peppers and remove jalapeño seeds. Prepare coleslaw while pork cooks to save time. Toast buns last minute for crunch. Variations include using jackfruit for vegetarian option or oven roasting pork at 300°F for 4-5 hours.

Nutrition

Keywords: pulled pork, chipotle, sliders, jalapeño coleslaw, smoky, slow cooker, easy recipe, party food, game day

Find it online: https://yumnode.com/flavorful-smoky-chipotle-pulled-pork-sliders-recipe-easy-jalape-n-o-coleslaw/