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Savory BBQ Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

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These sliders feature smoky, tender pulled pork combined with a cool, tangy creamy coleslaw, perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt), trimmed of excess fat
  • 1 cup BBQ sauce (smoky, tangy brand like Sweet Baby Ray’s recommended)
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 cup water or chicken broth
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
  • Optional: 2 tbsp chopped fresh parsley or green onions
  • 12 slider buns, lightly toasted
  • Butter or oil (for toasting buns)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, salt, black pepper, brown sugar, and cayenne pepper (if using) in a small bowl. Rub the spice blend all over the pork, pressing it into the meat (about 10 minutes).
  2. Place the pork shoulder into the slow cooker. Pour apple cider vinegar and water or chicken broth around the pork, careful not to wash off the rub. Cover and cook on low for 8-9 hours or on high for 4-5 hours until fork-tender. Check at 7 hours if slow cooker runs hot.
  3. While pork cooks, combine shredded cabbage and carrots in a large bowl. In a separate bowl, whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth. Pour dressing over veggies and toss well. Chill until serving (about 10 minutes prep).
  4. Transfer cooked pork to a bowl or cutting board. Use two forks to shred meat, discarding large fat chunks. Stir in about 1 cup BBQ sauce, mixing thoroughly. Add more sauce if desired (10-15 minutes).
  5. Heat skillet or griddle over medium heat. Spread butter or oil on cut sides of buns and toast until golden and slightly crisp (2-3 minutes per side).
  6. Assemble sliders by piling pulled pork on bottom bun, topping with creamy coleslaw, then placing bun top on. Serve immediately (about 5 minutes).
  7. Serve warm with pickles or favorite chips. For make-ahead, keep pork and coleslaw separate and assemble before serving.

Notes

For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free coleslaw, substitute vegan mayo. Roast pork shoulder in a covered Dutch oven at 300°F for 3-4 hours as an alternative to slow cooker. Toast buns with butter or oil to prevent sogginess. Keep coleslaw and pork separate until serving to maintain texture.

Nutrition

Keywords: BBQ pulled pork, sliders, creamy coleslaw, slow cooker, easy dinner, party food, comfort food

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