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Savory BBQ Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

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Tender slow-cooked pulled pork paired with a tangy, creamy coleslaw served on soft slider buns. Perfect for casual gatherings and game days.

Ingredients

Scale
  • 3–4 lbs pork shoulder (well-marbled)
  • 1 cup barbecue sauce (e.g., Sweet Baby Ray’s)
  • 2 tbsp yellow mustard
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • Salt and pepper to taste
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • ½ cup mayonnaise (e.g., Hellmann’s)
  • 1 tbsp honey
  • 1 tsp celery seed
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste
  • 12 small slider buns (Hawaiian rolls recommended)

Instructions

  1. Pat the pork shoulder dry with paper towels. Season generously with salt and pepper. In a small bowl, mix barbecue sauce, yellow mustard, apple cider vinegar, and brown sugar until combined.
  2. Place the pork shoulder in your slow cooker. Pour the sauce mixture over the top, coating evenly. Cover and cook on low for 8 hours or high for 4-5 hours until the pork is fork-tender and shreds easily. (If using an Instant Pot, cook on high pressure for about 60 minutes, then allow natural release.)
  3. Once cooked, transfer the pork to a large bowl. Use two forks or meat shredders to pull the pork apart. Mix in some of the cooking juices to keep it moist and flavorful. Taste and add extra barbecue sauce if desired.
  4. In a medium bowl, combine shredded cabbage and carrots. In a separate small bowl, whisk together mayonnaise, honey, celery seed, lemon juice, salt, and pepper. Pour dressing over the cabbage mixture and toss until evenly coated. Refrigerate until ready to serve.
  5. Just before serving, warm buns in a 350°F (175°C) oven for 5-7 minutes or toast them lightly in a grill pan for extra texture.
  6. Pile a generous amount of pulled pork onto the bottom half of each bun. Top with a scoop of creamy coleslaw, then add the bun tops. Serve immediately.

Notes

For more flavor, reserve some cooking liquid and stir it into the shredded pork before assembling. Let the coleslaw chill for at least 30 minutes to meld flavors. Toast slider buns lightly to prevent sogginess. For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free coleslaw, substitute mayonnaise with dairy-free mayo or Greek yogurt.

Nutrition

Keywords: BBQ pulled pork, sliders, creamy coleslaw, slow cooker, game day recipe, comfort food, easy pulled pork

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