Pulled Pork Sliders Recipe – Easy Party Favorite with Crunchy Coleslaw

Let me tell you, the aroma of slow-cooked, spice-rubbed pork shoulder wafting through my kitchen is pure magic. There’s something about the sweet-smoky scent mingling with a tangy, creamy coleslaw that makes my stomach growl long before the sliders are even assembled. The first time I made these pulled pork sliders with crunchy coleslaw, I was instantly transported back to backyard barbecues and summer afternoons spent chasing fireflies, sticky fingers and all. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

When I was knee-high to a grasshopper, my grandpa would fire up his old smoker, and the whole neighborhood would show up by dinnertime. That memory stuck with me, and years ago, I figured it was high time to whip up pulled pork sliders that could live up to my childhood nostalgia—but with a little shortcut for busy days. Honestly, I wish I’d figured out this oven-baked version sooner (it’s dangerously easy and delivers pure, nostalgic comfort with every bite).

My family couldn’t stop sneaking bites off the tray—there’s always that one person who grabs extra coleslaw, you know who you are! They’re perfect for potlucks, game days, or just when you need a crowd-pleaser that won’t keep you stuck in the kitchen. These pulled pork sliders with crunchy coleslaw are the kind of party food that disappears faster than you can say “seconds.” I’ve tested and tweaked this recipe more times than I can count (in the name of research, of course), and every batch has become a staple for family gatherings, gifting, and, honestly, whenever I need a meal that feels like a warm hug. You’re going to want to bookmark this one—it’s party food perfection!

Why You’ll Love These Pulled Pork Sliders with Crunchy Coleslaw

If you’ve ever wished for a party dish that’s simple, reliable, and guaranteed to spark smiles, this pulled pork sliders recipe is your answer. Years of backyard cookouts, family reunions, and late-night kitchen experiments have taught me what works (and what doesn’t). Here’s why these sliders keep making an appearance at my table:

• Quick & Easy: The pork cooks low and slow in the oven while you go about your day. Hands-on time? Maybe 20 minutes, max. Perfect for busy weeknights or when you’re wrangling a dozen party guests.
• Simple Ingredients: No fancy shopping list here—a basic pork shoulder, pantry spices, a bottle of BBQ sauce, and a bag of coleslaw mix are all you need. You likely have most of this on hand.
• Perfect for Parties: These sliders are ideal for potlucks, birthday parties, tailgates, and holiday gatherings. They’re easy to assemble, serve, and eat (no forks required!).
• Crowd-Pleaser: Kids love the sweetness of the pork, and adults can’t get enough of that tangy crunch. I’ve rarely seen leftovers (and when I do, they vanish by midnight).
• Unbelievably Delicious: The pork is fall-apart tender, juicy, and loaded with flavor. The coleslaw adds a crisp, fresh bite that balances everything out. You get sweet, savory, tangy, and creamy in every mouthful.

What sets these pulled pork sliders apart? It’s all about the balance—my dry rub packs in flavor without overpowering, and the homemade coleslaw is creamy but never soggy. I’ve tried a dozen versions over the years, but this is the one my chef friends request when I host. There’s no tricky smoker or hard-to-find ingredients, just honest, home-cooked comfort that’s ready for sharing.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and think, “Oh, wow.” It’s comfort food made practical, approachable, and party-ready. Whether you’re impressing friends, feeding a crowd, or just craving something truly satisfying, these pulled pork sliders with crunchy coleslaw bring the celebration to any table. Trust me, your guests will be asking for the secret (and you can decide whether to share it!).

What Ingredients You Will Need for Pulled Pork Sliders with Crunchy Coleslaw

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of what you need is probably already in your fridge or pantry—and if not, everything’s easy to find at your local grocery store.

• For the Pulled Pork:
  • 3–4 lbs (1.5–1.8 kg) pork shoulder (also called pork butt; boneless or bone-in both work)
  • 2 tbsp brown sugar (adds sweetness and helps caramelize)
  • 2 tsp smoked paprika (for smoky depth; regular paprika works too)
  • 1½ tsp kosher salt (Diamond Crystal preferred for even seasoning)
  • 1 tsp black pepper (fresh ground is best)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili powder (optional; adds a gentle kick)
  • ½ cup (120 ml) apple cider vinegar (keeps the pork juicy and tangy)
  • 1 cup (240 ml) barbecue sauce (I love Sweet Baby Ray’s, but use your favorite)
• For the Crunchy Coleslaw:
  • 14 oz (400 g) coleslaw mix (pre-shredded, or shred your own cabbage and carrots)
  • ½ cup (120 ml) mayonnaise (Duke’s or Hellmann’s are my go-tos)
  • 2 tbsp apple cider vinegar (adds brightness)
  • 1 tbsp Dijon mustard (for a subtle tang)
  • 1 tbsp honey or sugar (balances the acidity)
  • Salt & pepper, to taste
• For the Sliders:
  • 12 slider buns or mini brioche rolls (King’s Hawaiian are a family favorite; gluten-free buns work too)
  • Extra barbecue sauce, for drizzling
  • Pickle slices (optional, but highly recommended for zing!)

Ingredient Notes & Substitutions:

• Pork Shoulder: Pork loin works in a pinch but won’t be as juicy. For a lighter option, try boneless chicken thighs (reduce cooking time).
• BBQ Sauce: Use your favorite! If you like heat, try a spicy barbecue sauce.
• Coleslaw Mix: Swap in broccoli slaw or red cabbage for color and crunch. In summer, add sliced green onions or chopped apples.
• Mayonnaise: For dairy-free, use vegan mayo. Greek yogurt works for a lighter coleslaw.
• Slider Buns: Gluten-free or whole wheat buns are great substitutes.

Equipment Needed for Pulled Pork Sliders

• Large Dutch oven or oven-safe pot (at least 5 quarts): This keeps the pork moist and evenly cooked. If you don’t have one, a deep roasting pan tightly covered with foil works too.
• Mixing bowls (medium and large): For tossing the coleslaw and mixing the spice rub.
• Measuring spoons and cups: Helpful for accuracy, especially with the seasoning blend.
• Forks or meat claws: For shredding the pork. Two sturdy forks do the trick if you don’t have fancy shredders.
• Baking tray or serving platter: For assembling and serving the sliders.
• Sharp knife and cutting board: For slicing buns and prepping any add-ins.
• Aluminum foil: Keeps the pork covered and juicy in the oven.

If you’re just starting out, don’t sweat it—any heavy, oven-safe pot will work. I’ve used everything from thrift shop enameled Dutch ovens to budget roasting pans, and the results are always tasty. Just be sure to check your pot for any cracks or chips, and give those shredding forks a quick look-over so you don’t lose a tine mid-shred (it’s happened to me once, and I still get teased about it!).

How to Make Pulled Pork Sliders with Crunchy Coleslaw

1. Prep the Pork:
   Pat your 3–4 lbs (1.5–1.8 kg) pork shoulder dry with paper towels. This helps the spice rub stick. In a medium bowl, mix 2 tbsp brown sugar, 2 tsp smoked paprika, 1½ tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp chili powder. Rub the blend all over the pork, pressing it in well.

   Tip: Let the pork sit at room temperature for 20–30 minutes—this helps it cook more evenly. If you’re rushing, straight into the pot is totally fine!

2. Oven Sear (Optional):
   Preheat your oven to 300°F (150°C). If you want extra flavor, sear the pork in your Dutch oven over medium-high heat for 2–3 minutes per side until browned. This step adds a deep, roasty flavor but isn’t mandatory.

   Sensory Cue: You’ll smell caramelized sugar and paprika—so good!

3. Braise the Pork:
   Pour ½ cup (120 ml) apple cider vinegar into the pot with the pork. Cover tightly with a lid or foil. Bake in the preheated oven for 3–3½ hours, or until the pork is fork-tender and shreds easily. Start checking at the 3-hour mark.

   Note: If the pork seems dry, add a splash of water or broth during cooking.

4. Rest and Shred:
   Remove the pork from the oven and let it rest, covered, for 15–20 minutes (the hardest part—resist the urge to dig in!). Transfer the pork to a cutting board and shred with two forks or meat claws. Skim off any excess fat from the cooking liquid and add the juices back to the shredded pork.

   Personal Tip: If you like saucy pork, stir in ½–1 cup (120–240 ml) barbecue sauce now.

5. Make the Coleslaw:
   In a large bowl, whisk together ½ cup (120 ml) mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp honey or sugar, and a good pinch of salt and pepper. Add the 14 oz (400 g) bag of coleslaw mix and toss until everything’s well coated. Chill in the fridge until ready to serve—this keeps it extra crunchy.

   Troubleshooting: If the slaw seems dry, add a little more mayo or vinegar. If it’s too wet, toss in a handful of extra cabbage or carrots.

6. Assemble the Sliders:
   Split the 12 slider buns and toast lightly if you like (I always do for extra texture). Pile on a generous scoop of pulled pork, drizzle with more barbecue sauce, and top with a mound of crunchy coleslaw. Add pickle slices for zing, then crown with the top bun.

   Pro Tip: Don’t overload the buns, or you’ll have a delicious mess on your hands (but honestly, who minds?).

Now you’re ready to serve! The pork should be juicy and tender, the coleslaw crisp and tangy, and the whole slider a party in your mouth. If you get stuck, just remember: pork is forgiving, and coleslaw is all about personal taste. Have fun with it!

Cooking Tips & Techniques for Perfect Pulled Pork Sliders

• Low and Slow is Key: Don’t rush the pork. Cooking at a gentle 300°F (150°C) helps it break down and become ultra-tender. I once tried cranking up the heat (impatience got the best of me), and ended up with tough, stringy pork—never again!
• Seal in Moisture: Always cover your pot tightly. If you don’t have a lid, a double layer of foil works wonders. This keeps the steam in and prevents the pork from drying out.
• Use the Cooking Juices: After shredding, pour the juices back over the pork. It’s the secret to juicy, flavorful meat every time.
• Make Ahead Friendly: Both the pork and the coleslaw can be made a day in advance. The flavors actually get better overnight, and it’s one less thing to do on party day.
• Toasting Buns: Lightly toasting the buns keeps them from getting soggy when the pork and slaw go on. I forgot this step once—never again, folks!
• Coleslaw Crunch: Don’t overdress the slaw, or you’ll lose the crunch. Always add dressing gradually and toss to coat. If you have extra time, chill the slaw for at least 30 minutes for maximum crispness.

Here’s a trick for multitasking: while the pork is baking, mix up your coleslaw, set the table, and get your buns ready. That way, everything comes together at the same time. And if you’re worried about the pork drying out, just add a splash of broth or water during cooking—works like a charm. Consistency is all about practice, and honestly, even if things aren’t perfect, these sliders always get devoured!

Variations & Adaptations for Pulled Pork Sliders

• Low-Carb/Keto: Swap slider buns for lettuce wraps or chaffles (cheese waffles). Use a sugar-free barbecue sauce and skip the honey in the coleslaw. I’ve done this for friends on keto, and they always ask for seconds!
• Spicy Sriracha Sliders: Add 1–2 tbsp Sriracha or hot sauce to your barbecue sauce and toss in sliced jalapeños. You can also add a dash of cayenne to the slaw dressing for extra zip.
• Vegetarian Option: Use shredded jackfruit in place of the pork, seasoned and roasted the same way. It’s shockingly close in texture and flavor, especially with a good barbecue sauce.
• Different Cooking Methods: Try making the pork in a slow cooker (8 hours on low) or an Instant Pot (manual, 60 minutes, natural release). Both work beautifully and free up your oven.
• Flavor Twists: Add pineapple chunks to the slaw for a Hawaiian vibe, or try a chipotle barbecue sauce for smoky heat. If you love herbs, mix fresh cilantro or parsley into the coleslaw.
• Allergen Friendly: Use egg-free mayo for the coleslaw if you’re cooking for folks with egg allergies, and gluten-free buns for celiac-friendly sliders.

One of my favorite riffs is adding a spoonful of tangy pickled red onions on top of the pork—talk about a flavor explosion! Don’t be afraid to play around and make this recipe your own. It’s a forgiving base with endless possibilities.

Serving & Storage Suggestions

Serve these pulled pork sliders warm, piled high on toasted slider buns with a generous scoop of crunchy coleslaw. For extra flair, arrange them on a wooden board with pickle spears and a side of extra barbecue sauce. They’re perfect with potato chips, baked beans, or a big pitcher of sweet tea (or something a little stronger for the grown-ups!).

If you’re making ahead, keep the shredded pork and coleslaw chilled separately. Store the pork in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Just thaw overnight and reheat gently in the oven or microwave with a splash of broth if needed. The coleslaw is best fresh but will keep, tightly covered, for 1–2 days in the fridge (it may lose a little crunch over time).

To reheat, cover the pork with foil and warm at 300°F (150°C) until hot and juicy. Avoid microwaving the buns—they’ll get tough. If you’re lucky enough to have leftovers, the flavors deepen overnight, making these sliders just as good (if not better) the next day. Pro tip: pack a few for lunch and watch your coworkers get jealous!

Nutritional Information & Benefits

Each pulled pork slider (with coleslaw) clocks in at approximately 320 calories, 16g protein, 13g fat, and 32g carbs—numbers may vary depending on your bun and sauce choices. Pork shoulder is loaded with protein and B vitamins, and the coleslaw delivers fiber and vitamin C from the cabbage and carrots. If you use whole wheat buns or add extra veggies to the slaw, you’ll boost the nutrition even more.

For gluten-free folks, just swap in certified gluten-free buns (and check your barbecue sauce). If you’re watching sugar, opt for a reduced-sugar sauce and skip the honey in the slaw. The recipe does contain eggs (in the mayo), but you can use a vegan alternative if needed. From a wellness standpoint, I find these sliders deeply satisfying—which means I’m less likely to overdo it on dessert later! They’re comfort food you can actually feel good about serving.

Conclusion

If you’re after a party dish that’s easy to make, big on flavor, and guaranteed to win hearts, these pulled pork sliders with crunchy coleslaw are it. They’re simple enough for weeknights, impressive enough for a crowd, and flexible enough to suit almost any dietary need. I love this recipe because it’s packed with childhood memories, brings people together, and—let’s be honest—tastes downright amazing.

Don’t be afraid to make it your own: switch up the slaw, spice up the pork, or play with different buns. Cooking is personal, and these sliders are a perfect canvas for creativity. If you give this recipe a try (and I hope you do!), let me know how it went in the comments. Share your twists, tag your party photos, and pass the recipe along to your favorite food-loving friends. Here’s to sliders that make every gathering a little bit more delicious—happy cooking!

Frequently Asked Questions about Pulled Pork Sliders

Can I make pulled pork sliders ahead of time?

Absolutely! You can cook and shred the pork up to 2 days ahead. Store the pork and coleslaw separately in the fridge and assemble the sliders just before serving for the best texture.

What’s the best cut of meat for pulled pork sliders?

Pork shoulder (sometimes called pork butt) is the best choice for pulled pork. It stays juicy and shreds beautifully. Pork loin works if you prefer leaner meat, but it won’t be as tender.

How do I keep the coleslaw crunchy?

Dress the coleslaw just before serving, and chill it in the fridge until you’re ready to pile it on the sliders. Don’t overdress the slaw—add the dressing gradually and toss to coat.

Can I make these pulled pork sliders in a slow cooker or Instant Pot?

Yes! For the slow cooker, cook on low for 8 hours. For an Instant Pot, cook on manual for 60 minutes with natural release. Both methods work great and free up your oven.

What are some good sides to serve with pulled pork sliders?

Potato chips, baked beans, corn on the cob, pickles, and sweet tea are all classic choices. For a lighter touch, serve with a crisp green salad or fresh fruit.

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