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Flavorful Firecracker Jalapeño Pulled Pork Sliders with Crisp Slaw

firecracker jalapeño pulled pork sliders - featured image
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These sliders feature slow-cooked pulled pork with a spicy-sweet firecracker jalapeño sauce, balanced by a crisp, tangy slaw. Perfect for quick assembly and bold flavor, they make a crowd-pleasing meal for any occasion.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt), trimmed of excess fat
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 1/2 cup chicken broth or water
  • 3 fresh jalapeños, sliced (remove seeds for milder heat)
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tbsp olive oil or avocado oil
  • Salt, to taste
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar or maple syrup
  • Salt and pepper, to taste
  • 12 slider buns or small soft rolls (brioche recommended)
  • Butter for toasting buns (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, cumin, garlic powder, salt, and black pepper in a small bowl. Rub the spice blend all over the pork and let it sit at room temperature for 15 minutes.
  2. Place the pork in a slow cooker and pour chicken broth around it. Cover and cook on low for 8-9 hours or high for 4-5 hours until fork-tender.
  3. Heat olive oil in a small pan over medium heat. Add minced garlic and sliced jalapeños, sauté for 3-4 minutes until soft. Stir in tomato paste and cook for another minute.
  4. Transfer jalapeño mixture to a blender, add honey, apple cider vinegar, and salt. Blend until smooth and set aside.
  5. In a large bowl, combine shredded green and red cabbage with carrot. In a smaller bowl, whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss dressing with cabbage mixture and refrigerate until ready to serve.
  6. Remove pork from slow cooker and shred with two forks, discarding large fat chunks. Return shredded pork to slow cooker and stir in firecracker jalapeño sauce. Keep warm on low.
  7. Slice slider buns horizontally and lightly butter each half. Toast in a skillet or oven until golden and crisp, about 2-3 minutes.
  8. Assemble sliders by placing a scoop of jalapeño pulled pork on each bun bottom, topping with a spoonful of slaw, then the bun top. Serve immediately.

Notes

If sauce is too thick, add a splash of slow cooker juices to loosen. Shred pork while warm for easier handling. Toast buns to prevent sogginess. For oven cooking, roast pork at 300°F for 3-4 hours wrapped in foil. Adjust spice by removing jalapeño seeds or substituting milder peppers. Slaw can be made ahead and tastes better after chilling.

Nutrition

Keywords: pulled pork sliders, jalapeño pulled pork, firecracker sauce, slow cooker pulled pork, spicy pulled pork, crisp slaw, slider recipe, easy dinner, game day food

Find it online: https://flurpchef.com/flavorful-firecracker-jalape-n-o-pulled-pork-sliders-easy-recipe-with-crisp-slaw/