Print

Pulled Pork Sliders with Crunchy Coleslaw

pulled pork sliders - featured image
Print Recipe

These easy oven-baked pulled pork sliders are a party favorite, featuring tender, spice-rubbed pork shoulder and a tangy, creamy coleslaw. Perfect for gatherings, potlucks, or game days, they deliver nostalgic comfort and crowd-pleasing flavor in every bite.

Ingredients

Scale
  • 3–4 lbs pork shoulder (boneless or bone-in)
  • 2 tbsp brown sugar
  • 2 tsp smoked paprika
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili powder (optional)
  • ½ cup apple cider vinegar
  • 1 cup barbecue sauce
  • 14 oz coleslaw mix (pre-shredded cabbage and carrots)
  • ½ cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or sugar
  • Salt & pepper, to taste
  • 12 slider buns or mini brioche rolls
  • Extra barbecue sauce, for drizzling
  • Pickle slices (optional)

Instructions

  1. Pat pork shoulder dry with paper towels. In a medium bowl, mix brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and chili powder. Rub the blend all over the pork.
  2. Let pork sit at room temperature for 20–30 minutes (optional).
  3. Preheat oven to 300°F. (Optional) Sear pork in Dutch oven over medium-high heat for 2–3 minutes per side until browned.
  4. Pour apple cider vinegar into the pot with pork. Cover tightly with lid or foil. Bake for 3–3½ hours, until pork is fork-tender and shreds easily.
  5. Remove pork from oven and let rest, covered, for 15–20 minutes. Transfer to cutting board and shred with two forks. Skim excess fat from cooking liquid and add juices back to shredded pork. Stir in ½–1 cup barbecue sauce if desired.
  6. In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey or sugar, and salt & pepper. Add coleslaw mix and toss until well coated. Chill until ready to serve.
  7. Split slider buns and toast lightly if desired. Pile pulled pork onto buns, drizzle with extra barbecue sauce, top with coleslaw, and add pickle slices if using. Crown with top bun and serve.

Notes

For gluten-free, use certified gluten-free buns and check barbecue sauce. Pork and coleslaw can be made ahead; store separately. Toast buns to prevent sogginess. For vegetarian, substitute jackfruit for pork. Pork can be cooked in a slow cooker (8 hours on low) or Instant Pot (60 minutes, natural release). Adjust coleslaw dressing to taste and chill for extra crunch.

Nutrition

Keywords: pulled pork sliders, party food, oven baked, coleslaw, barbecue, easy recipe, crowd pleaser, game day, potluck, comfort food

Find it online: https://katedishes.com/pulled-pork-sliders-recipe-easy-party-favorite-with-crunchy-coleslaw/