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Savory BBQ Pulled Pork Sliders with Creamy Coleslaw

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Tender slow-cooked pulled pork combined with a creamy, tangy coleslaw and soft slider buns create a perfect balance of smoky, sweet, and fresh flavors. Ideal for casual gatherings and game days.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 cup apple cider vinegar
  • 1 cup water or chicken broth
  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste
  • 1 teaspoon Dijon mustard (optional)
  • 12 slider buns (king’s Hawaiian style recommended)
  • Pickles for garnish (optional)

Instructions

  1. Trim excess fat from the pork shoulder but leave some to keep it juicy. Mix smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Rub this dry spice mix all over the pork shoulder evenly. (Prep time: 10 minutes)
  2. Place the pork shoulder in the slow cooker. Pour apple cider vinegar and water or chicken broth around the pork, avoiding pouring directly on the spice rub. Cover and cook on low for 8-10 hours or high for 4-5 hours until pork is fork-tender. For Instant Pot, cook on high pressure for 60 minutes and let natural release for 15 minutes.
  3. While the pork cooks, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper in a bowl. Adjust sweetness or tanginess as preferred. (Prep time: 5 minutes)
  4. Remove pork from cooker and discard excess liquid or save for another use. Using two forks or meat claws, shred the pork into bite-sized pieces. Pour about half of the BBQ sauce over the shredded meat and stir to combine. Save the rest for serving or dipping. (Prep time: 10 minutes)
  5. In a mixing bowl, combine shredded cabbage and carrots. In a separate small bowl, whisk mayonnaise, apple cider vinegar, honey, salt, pepper, and Dijon mustard if using. Pour dressing over cabbage mixture and toss well to coat. Chill in the fridge for 15-30 minutes if possible. (Prep time: 10 minutes)
  6. Slice slider buns horizontally and toast lightly if desired. Pile shredded pork generously on the bottom bun, add a spoonful of creamy coleslaw on top, and finish with the bun lid. Add pickles if desired. Serve warm and messy! (Assembly time: 5-10 minutes)

Notes

If pork seems dry when shredding, add a splash of reserved cooking liquid or extra BBQ sauce to keep it juicy. Dress coleslaw shortly before serving to keep it crisp. Toasting buns is optional but adds nice texture. Use gluten-free buns or lettuce wraps for gluten-free option. Vegetarian version can use shredded jackfruit instead of pork.

Nutrition

Keywords: BBQ pulled pork, sliders, creamy coleslaw, slow cooker, Instant Pot, game day recipe, casual gatherings, smoky pork, homemade BBQ sauce

Find it online: https://islatable.com/savory-bbq-pulled-pork-sliders-with-creamy-coleslaw-easy-recipe/