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Savory BBQ Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

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Tender, smoky pulled pork combined with a creamy coleslaw creates a crowd-pleasing slider perfect for gatherings or quick meals. This recipe balances bold BBQ flavors with a cool, crunchy slaw for an unforgettable bite.

Ingredients

Scale
  • 3–4 lbs pork shoulder (bone-in or boneless)
  • 1 cup BBQ sauce (smoky, slightly sweet, e.g., Sweet Baby Ray’s or Stubb’s)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 3 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (full-fat)
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 12 slider buns or mini brioche rolls, lightly toasted
  • Optional: pickles or jalapeño slices for extra zing

Instructions

  1. Pat the pork shoulder dry with paper towels. Rub all sides with smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Place the pork shoulder in the slow cooker. Pour about half a cup of water or broth in the bottom to keep it moist. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the pork is fork-tender and easily shreds. Alternatively, use an Instant Pot on high pressure for 60 minutes with natural pressure release.
  3. Remove the pork from the cooker and let it rest for 10 minutes. Use two forks or your fingers to shred the meat into bite-sized pieces, discarding any large pieces of fat or bone.
  4. Mix the shredded pork with 1 cup of BBQ sauce. Stir well to coat every strand. Taste and adjust seasoning if needed. Keep warm.
  5. In a mixing bowl, combine mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Whisk until smooth. Add shredded cabbage and carrots, tossing gently to coat evenly. Chill in the fridge for at least 15 minutes.
  6. Slice slider buns horizontally and toast lightly in a toaster or oven at 350°F for 3-5 minutes.
  7. Assemble sliders by spooning a generous amount of BBQ pulled pork onto the bottom bun, topping with creamy coleslaw and optional pickles or jalapeños, then covering with the top bun. Serve immediately.

Notes

For gluten-free, use boneless pork butt and gluten-free slider buns. For dairy-free, substitute mayonnaise with vegan mayo. Let pork rest before shredding for juicier meat. Toast buns last-minute to keep them crisp. Prepare pulled pork and coleslaw a day ahead to save time but assemble just before serving to avoid soggy buns.

Nutrition

Keywords: BBQ pulled pork, sliders, creamy coleslaw, slow cooker, Instant Pot, party food, easy recipe, crowd-pleaser

Find it online: https://junomeals.com/savory-bbq-pulled-pork-sliders-recipe-with-easy-creamy-coleslaw-2/