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Savory BBQ Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

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Tender slow-cooked pulled pork coated in smoky BBQ sauce, topped with a creamy tangy coleslaw, all served on soft slider buns for a perfect handheld comfort food.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • 1 cup barbecue sauce (thick, smoky brand recommended)
  • ½ cup apple cider vinegar
  • ½ cup chicken broth or water
  • 3 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrot
  • ½ cup mayonnaise (full-fat or Greek yogurt as a lighter option)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or sugar (optional)
  • Salt and pepper, to taste
  • 12 slider buns or small soft rolls
  • Optional: pickles or sliced jalapeños for topping

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Rub this spice blend all over the pork, pressing it into the meat. Let it sit at room temperature or refrigerate overnight for deeper flavor.
  2. Place the pork shoulder into a slow cooker or Instant Pot. Pour in apple cider vinegar and chicken broth around the pork, avoiding pouring directly on the spice rub. Cover and cook: slow cooker on low for 8 hours or high for 4-5 hours; Instant Pot on high pressure for about 60 minutes with natural release.
  3. Transfer cooked pork to a large bowl. Using two forks or kitchen shears, shred the meat into bite-sized pieces, removing large chunks of fat. Pour about 1 cup of cooking liquid over the shredded pork and mix well.
  4. Stir in barbecue sauce until pork is evenly coated. Adjust sauce amount to preference.
  5. In a medium bowl, combine shredded cabbage and carrots. In a small bowl, whisk mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth. Pour dressing over veggies and toss gently. Chill until serving.
  6. Warm slider buns in the oven at 350°F (175°C) for 5-7 minutes or toast lightly in a skillet.
  7. Assemble sliders by spooning pulled pork onto bottom buns, topping with creamy coleslaw, adding pickles or jalapeños if desired, and finishing with top buns.

Notes

Rub pork with spices at least 1 hour or overnight for best flavor. Use kitchen shears for easier shredding. Keep coleslaw lightly dressed and toss just before serving to avoid sogginess. Warm buns before assembling to prevent sogginess. Store pork and coleslaw separately for leftovers.

Nutrition

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

Find it online: https://junomeals.com/savory-bbq-pulled-pork-sliders-recipe-with-easy-creamy-coleslaw-3/