BBQ Pulled Pork Sliders

Cut the pork shoulder into 2-3 inch chunks for faster cooking - smaller pieces will cook much quicker than a whole roast. In a small bowl, combine the dry seasonings: smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this seasoning mixture all over the pork chunks, ensuring even coverage on all sides. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the seasoned pork chunks in a single layer - don't overcrowd the pan or the meat will steam instead of brown. Sear the pork for 3-4 minutes per side until golden brown on all surfaces. This browning step is crucial as it develops deep, rich flavors that will enhance the final dish. The pork doesn't need to be cooked through at this stage, just nicely browned on the outside.

Add the diced onion to the skillet with the browned pork and cook for 2-3 minutes until the onion starts to soften and becomes fragrant. The onion will pick up all those delicious browned bits from the bottom of the pan. In a measuring cup, whisk together 1/2 cup of the BBQ sauce, apple cider vinegar, brown sugar, and Worcestershire sauce until smooth. Pour this mixture over the pork and onions, then add the chicken broth to create enough liquid for braising. Stir everything together, scraping up any remaining browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cover the skillet. The liquid should be bubbling gently but not vigorously boiling, which would make the meat tough.

Let the pork simmer covered for 15-18 minutes, stirring occasionally to prevent sticking and ensure even cooking. The pork is ready when it easily falls apart when tested with a fork - it should be fork-tender and shred effortlessly. Remove the lid and use two forks to shred the pork directly in the skillet, pulling it apart into bite-sized strands. Mix the shredded pork with the cooking liquid and onions, then stir in the remaining 1/4 cup BBQ sauce for extra flavor and moisture. If the mixture seems too dry, add a splash more chicken broth or BBQ sauce. Taste and adjust seasoning with salt and pepper if needed. Keep the pulled pork warm over low heat while you prepare the coleslaw and buns.

While the pork stays warm, quickly prepare the coleslaw by combining the coleslaw mix, mayonnaise, apple cider vinegar, and sugar in a bowl. Season with salt and pepper to taste and mix well - this fresh, crunchy coleslaw provides the perfect contrast to the rich pulled pork. Slice the slider buns in half if they aren't pre-sliced. For extra flavor, you can lightly toast the cut sides of the buns in a dry skillet for 1-2 minutes until golden. To assemble the sliders, place a generous portion of the pulled pork (about 1/3 cup) on the bottom half of each bun. Top with a spoonful of the fresh coleslaw for crunch and tang, then crown with the top bun. Arrange the completed sliders on a serving platter and serve immediately while the pork is still warm. Provide extra BBQ sauce on the side for those who want additional flavor.