Use lettuce cups instead of slider buns to keep these sliders low carb.

Equipment Needed

Measuring cups and spoons, instant pot, knife, cutting board, box grater, large bowl, spatula, tongs and two forks


Cut the pork shoulder into 8 large chunks and place them into a large bowl.

Add the onion powder, garlic powder, smoked paprika, ground cumin, 1 teaspoon sea salt, liquid smoke and Worcestershire sauce.

Mix thoroughly using your hands and let the pork marinate in the fridge for a minimum of 15 minutes and up to overnight.

Place the instant pot onto the sauté function and let it get hot.

Add the avocado oil and half of the seasoned pork chunks. Sear for 1 minute on both sides, then transfer the seared pork to a plate. Sear the other half of the pork for 1 minute on each side.

Add the chicken stock, 1/2 cup of orange juice and the remaining seared pork to the instant pot. Thoroughly mix, then place the lid on and set the instant pot to manual, on high for 60 minutes.

Once done, let the pressure naturally release for 10 minutes, then open the quick release. When it’s safe, remove the lid and take out the cook pot. Remove most of the liquid leaving about a 1/2 cup in the pot with the pork.

Using two large forks, in a separating motion, break the pork to your desired consistency. Add the barbecue sauce and mix well.

Pull the soft green fennel fronds off the top of the fennel bulb and set aside (you need 1/3 cup total).

On a box grater, grate the apple and the white base of the fennel bulb. Transfer the grated apple and fennel to a bowl and add 1/2 teaspoon of sea salt, fennel fronds, poppy seeds, 1/2 cup of orange juice and avocado oil mayonnaise. Mix well and set aside.

Toast 8 slider buns and lay out the bottoms on a serving platter. Place 1/8th of the shredded pork on each, followed by 1/8th of the slaw on top of the pork.

Top with the toasted bun lid. If you like, you can skewer each slider with a small skewer holding a small dill pickle.