📝 About This Recipe
These miniature mains are a kid-friendly twist on a classic American BBQ staple, featuring tender, slow-cooked pork tossed in a sweet and mild sauce. Perfectly sized for small hands, these sliders balance savory meat with a crunchy, honey-infused apple slaw that adds a refreshing brightness. They are the ultimate crowd-pleaser for family dinners or birthday parties, offering a gourmet experience in a fun, approachable format.
🥗 Ingredients
The Pork Roast
- 4 pounds Pork Butt (Shoulder) (excess fat trimmed)
- 1/4 cup Brown Sugar (packed)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt and Pepper (each)
- 1/2 cup Apple Juice (for the slow cooker base)
Honey-Apple Slaw
- 2 cups Shredded Cabbage Mix (store-bought or thinly sliced)
- 1 Gala Apple (julienned into matchsticks)
- 1/3 cup Mayonnaise (mild flavor)
- 1 tablespoon Honey
- 1 teaspoon Apple Cider Vinegar (very mild)
Assembly
- 24 pieces Hawaiian Sweet Rolls (kept in a slab if possible)
- 1 cup Mild BBQ Sauce (honey or hickory flavored)
- 2 tablespoons Unsalted Butter (melted)
👨🍳 Instructions
-
1
In a small bowl, mix the brown sugar, smoked paprika, garlic powder, salt, and pepper to create the dry rub.
-
2
Pat the pork shoulder dry with paper towels and rub the spice mixture over all sides, pressing firmly so it sticks.
-
3
Pour the apple juice into the bottom of a slow cooker and carefully place the seasoned pork inside.
-
4
Cover and cook on 'Low' for 8 hours (or 'High' for 4-5 hours) until the meat is tender enough to fall apart with a fork.
-
5
While the pork cooks, prepare the slaw by whisking mayonnaise, honey, and apple cider vinegar in a medium bowl.
-
6
Toss the shredded cabbage and apple matchsticks into the dressing until well coated; cover and refrigerate for at least 30 minutes.
-
7
Once the pork is done, remove it from the slow cooker and place it on a large cutting board or tray.
-
8
Using two forks, shred the meat into bite-sized pieces, removing any large pieces of fat or gristle.
-
9
Transfer the shredded meat to a bowl and toss with the mild BBQ sauce until juicy and evenly coated.
-
10
Preheat your oven to 350°F (175°C). Slice the entire slab of Hawaiian rolls in half horizontally.
-
11
Place the bottom half of the rolls in a baking dish and layer the saucy pulled pork generously across the rolls.
-
12
Place the top half of the rolls back on, brush the tops with melted butter, and bake for 10-12 minutes until the buns are warm and slightly toasted.
-
13
Carefully lift the top buns and add a spoonful of the chilled apple slaw onto each slider before replacing the tops.
-
14
Slice between the rolls to separate them into individual sliders and serve immediately while warm.
💡 Chef's Tips
For the best texture, always shred the pork while it is still hot; it pulls apart much easier than cold meat. If your kids are sensitive to 'bits', finely grate the apple into the slaw instead of slicing it into matchsticks. To prevent soggy buns, you can lightly toast the cut sides of the rolls in a pan before adding the pork. Leftover pork freezes beautifully in airtight bags for up to 3 months—just thaw and reheat for a quick lunch. If the pork seems dry after shredding, add a splash of the cooking liquid from the slow cooker before adding the BBQ sauce.
🍽️ Serving Suggestions
Serve with a side of crispy sweet potato fries or baked veggie chips for extra crunch. A small cup of corn on the cob (cut into 'ribs') makes for a fun, hand-held side dish. Pair with a refreshing glass of homemade lemonade or sparkling apple juice. Add a few dill pickle chips on the side for kids who enjoy a tangy, vinegary contrast. For a party platter, serve alongside a bowl of colorful fruit skewers.