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Savory BBQ Pulled Pork Sliders with Creamy Coleslaw

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A simple, comforting recipe featuring slow-cooked pulled pork tossed in tangy BBQ sauce, paired with a creamy coleslaw, perfect for parties and casual gatherings.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 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 BBQ sauce (Sweet Baby Ray’s or homemade)
  • ½ cup apple cider vinegar
  • ½ cup chicken broth or water
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • ½ cup mayonnaise (full-fat recommended)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 12 slider buns (soft and slightly sweet, e.g., King’s Hawaiian)
  • Optional: pickles or jalapeño slices

Instructions

  1. Trim any excess fat from the pork shoulder.
  2. In a small bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
  3. Rub the spice blend all over the pork, covering every side.
  4. Place the pork shoulder in the slow cooker.
  5. Pour apple cider vinegar and chicken broth around the pork (not over it) to keep the rub intact.
  6. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until pork is tender and shreds easily.
  7. Transfer the cooked pork to a large bowl and shred using two forks or a stand mixer on low speed, discarding large chunks of fat.
  8. Pour BBQ sauce over the shredded pork and mix well until evenly coated. Keep warm.
  9. In a mixing bowl, combine shredded cabbage and carrots.
  10. In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  11. Pour dressing over the veggies and toss until well coated. Chill until ready to serve.
  12. Slice slider buns if not pre-sliced. Optionally, lightly butter and toast them in a skillet or oven for a few minutes.
  13. Assemble sliders by spooning BBQ pulled pork onto the bottom bun, topping with creamy coleslaw, and finishing with the top bun.
  14. Add pickles or jalapeños if desired.
  15. Arrange sliders on a platter and serve immediately.

Notes

For best results, cook pork low and slow to achieve tender, shreddable meat. Avoid adding BBQ sauce during cooking to prevent bitterness; toss after shredding. Toast buns lightly to prevent sogginess. Coleslaw can be made up to a day ahead and chilled. Leftovers store well separately for up to 3 days. Use gluten-free buns or lettuce wraps for gluten-free option. Swap mayonnaise for Greek yogurt or dairy-free alternative for healthier or dairy-free versions.

Nutrition

Keywords: BBQ pulled pork, sliders, creamy coleslaw, party food, slow cooker, easy recipe, backyard barbecue

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