Pulled Pork Sliders with Pickled Red Cabbage

 In Comfort Food, Dairy Free, Dinner, Lunch, Pork, Sandwich

I’m a Kansas City girl and BBQ has always been a part of my life. I was lucky enough to have a mom who loves grilling and she made some of the BEST BBQ ribs… Tender, falling off the bone and covered in a sweet, sticky KC Masterpiece BBQ Sauce.

Occasionally we’d have pulled pork or chicken as well but I remember the two things that made the bbq great were her cooking the meat to buttery perfection, and that sweet, molasses bbq sauce.

Now, working with chefs who are experts in the field of BBQ I’ve tasted some pretty fantastic BBQ sauces and if you want to try your hand at one, go for it! But if you have a favorite bottled brand, it can really make BBQ a breeze which is sometimes what you need!

I was sooo happy with how this pulled pork came out. I rubbed it heavily in seasoning and seared it on all sides before letting it cook at 275 Fahrenheit for 3 ½ hours… Man, it was falling apart and the juices had mixed in the bbq sauce and lordy! Top that with some cabbage soaked in vinegar and you’ve just died and gone to heaven…

P.S shoutout to pickled cabbage for being my vinegary dream-come-true when coleslaw is too sweet and sauerkraut is too fermenty. Pickled cabbage is the perfect combo for that sweet, KC BBQ sauce.

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Pulled Pork Sliders with Pickled Red Cabbage

Difficulty: Easy

Yield: 10-12 Sliders
Prep Time: 10 min
Cook Time: 4 hours

Ingredients:

  • 1 Pork Shoulder weighing 3-4 lbs
  • 16 oz (1 small bottle) BBQ Sauce
  • 12 Slider Buns
  • ½ Head Purple Cabbage
  • 2 Cups Apple Cider Vinegar
  • 1 Tablespoon Sugar
  • 2 Tablespoons Water
  • 1 Tablespoon Cumin
  • 1 Tablespoon Paprika
  • 3 teaspoons Salt
  • 2 teaspoons Pepper
  • 1 teaspoon Cayenne
  • Oil for searing

Directions:

In a small pot, dissolve the water, sugar and 1 teaspoon of salt. Allow the mixture to cool completely, you may expedite this process by pouring the mixture into a cool dish with the room temperature vinegar and placing it in the fridge.

Thinly slice the cabbage, then pack it tightly into a mason jar. When the vinegar mixture is cool, pour it over the cabbage until everything is covered. Store in the fridge for at least four hours and up to two weeks.

Preheat the oven to 275 Fahrenheit. Mix together your spices in a bowl and rub the pork shoulder all over. Shake off the excess spices.

Heat a large cast iron skillet or dutch oven to medium-high heat. Add oil and wait till it’s shimmering but not smoking.

Sear the pork shoulder for a few minutes, undisturbed on each side. When the pork shoulder is browned all over, check the pot. If you have a bunch of burnt spices in the searing oil, remove the pork and wipe the pan clean. Otherwise, proceed to the next step.

Pour the BBQ sauce over the pork till it is covered. This should take almost the entire 16oz. Cover the pan with a lid or tightly crimped foil and place in the oven to braise for three hours. Check the meat at three hours, if it’s tender and pulls apart easily, it’s done. If it’s still a little tough, let it go another hour.

When the pork is finished, allow it to rest for 10 minutes and then shred it with two large forks. Toss the meat with the BBQ pan juices.

To build the sliders layer the meat and pickled cabbage. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • 16 oz Mason Jar
  • Small Pot
  • Measuring Spoons
  • Large Cast Iron Skillet
  • Tongs
  • Liquid Measurer

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Pulled Pork Sliders with Pickled Red Cabbage

Difficulty: Easy

Yield: 10-12 Sliders
Prep Time: 10 min
Cook Time: 4 hours

Ingredients:

  • 1 Pork Shoulder weighing 3-4 lbs
  • 16 oz (1 small bottle) BBQ Sauce
  • 12 Slider Buns
  • ½ Head Purple Cabbage
  • 2 Cups Apple Cider Vinegar
  • 1 Tablespoon Sugar
  • 2 Tablespoons Water
  • 1 Tablespoon Cumin
  • 1 Tablespoon Paprika
  • 3 teaspoons Salt
  • 2 teaspoons Pepper
  • 1 teaspoon Cayenne
  • Oil for searing

Directions:

In a small pot, dissolve the water, sugar and 1 teaspoon of salt. Allow the mixture to cool completely, you may expedite this process by pouring the mixture into a cool dish with the room temperature vinegar and placing it in the fridge.

Thinly slice the cabbage, then pack it tightly into a mason jar. When the vinegar mixture is cool, pour it over the cabbage until everything is covered. Store in the fridge for at least four hours and up to two weeks.

Preheat the oven to 275 Fahrenheit. Mix together your spices in a bowl and rub the pork shoulder all over. Shake off the excess spices.

Heat a large cast iron skillet or dutch oven to medium-high heat. Add oil and wait till it’s shimmering but not smoking.

Sear the pork shoulder for a few minutes, undisturbed on each side. When the pork shoulder is browned all over, check the pot. If you have a bunch of burnt spices in the searing oil, remove the pork and wipe the pan clean. Otherwise, proceed to the next step.

Pour the BBQ sauce over the pork till it is covered. This should take almost the entire 16oz. Cover the pan with a lid or tightly crimped foil and place in the oven to braise for three hours. Check the meat at three hours, if it’s tender and pulls apart easily, it’s done. If it’s still a little tough, let it go another hour.

When the pork is finished, allow it to rest for 10 minutes and then shred it with two large forks. Toss the meat with the BBQ pan juices.

To build the sliders layer the meat and pickled cabbage. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • 16 oz Mason Jar
  • Small Pot
  • Measuring Spoons
  • Large Cast Iron Skillet
  • Tongs
  • Liquid Measurer

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Pulled Pork Sliders with Pickled Red Cabbage 12 Sandwiches 1 Pork Shoulder weighing 3-4 lbs 16 oz (1 small bottle) BBQ Sauce 12 Slider Buns ½ Head Purple Cabbage 2 Cups Apple Cider Vinegar 1 Tablespoon Sugar 2 Tablespoons Water 1 Tablespoon Cumin 1 Tablespoon Paprika 3 teaspoons Salt 2 teaspoons Pepper 1 teaspoon Cayenne Oil for searing
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