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Savory Smoked Pulled Pork Sliders Recipe with Easy Tangy Coleslaw

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A delicious recipe featuring tender, smoky pulled pork paired with a crisp, tangy coleslaw, perfect for gatherings and casual meals.

Ingredients

Scale
  • 4–5 lbs pork shoulder (also called pork butt), well-marbled for tenderness
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (optional)
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 cup apple cider vinegar
  • 1/2 cup apple juice
  • Wood chips for smoking (hickory or applewood)
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 12 slider buns, soft and slightly sweet
  • Pickles (optional)

Instructions

  1. Trim excess fat from the pork shoulder, leaving about 1/4 inch for flavor and moisture.
  2. Mix smoked paprika, brown sugar, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl to create a dry rub.
  3. Rub the mixture evenly all over the pork, massaging it in well. Let the seasoned pork rest for at least 1 hour at room temperature or overnight in the fridge.
  4. Preheat smoker to 225°F (107°C). Add wood chips (hickory or applewood).
  5. Place pork shoulder on smoker rack, fat side up. Insert meat thermometer probe into thickest part of meat.
  6. Smoke for 6-8 hours, spritzing every hour with a mix of apple cider vinegar and apple juice to keep moist.
  7. Cook until internal temperature reaches 195°F (90°C) to 205°F (96°C).
  8. Remove pork from smoker and tent loosely with foil. Rest for 30-45 minutes.
  9. Shred pork using two forks or meat claws, discarding large chunks of fat. Toss shredded pork with some drippings.
  10. Combine shredded green and red cabbage and carrot in a large bowl.
  11. Whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
  12. Pour dressing over cabbage mixture and toss to coat evenly. Chill coleslaw for at least 30 minutes.
  13. Lightly toast slider buns to prevent sogginess.
  14. Assemble sliders by piling pulled pork and a spoonful of coleslaw on each bun. Add pickles if desired.
  15. Serve immediately while warm.

Notes

If coleslaw is too wet, drain in a colander for 10 minutes before assembling. Do not rush smoking process; patience ensures tender pork. Toast buns lightly before assembling to prevent sogginess. Use a reliable meat thermometer for best results. Variations include adding jalapeños, BBQ sauce, or using gluten-free buns.

Nutrition

Keywords: pulled pork sliders, smoked pork, tangy coleslaw, BBQ sliders, game day recipe, easy pulled pork, slider recipe

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