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Smoked Pulled Pork Sliders Recipe Easy Homemade with Tangy Coleslaw

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These smoked pulled pork sliders with tangy coleslaw combine smoky, tender pork with a crisp, zesty slaw for a delicious and easy comfort food perfect for gatherings.

Ingredients

Scale
  • 4–5 lbs pork shoulder (Boston Butt), well-marbled
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 cup apple cider vinegar (120 ml), for spritzing and coleslaw dressing
  • 3 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrots
  • 1/4 cup mayonnaise
  • 1 tbsp honey
  • Salt and pepper to taste
  • 12 small slider buns

Instructions

  1. Trim excess fat from the pork shoulder, leaving about 1/4 inch for flavor.
  2. Mix smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper in a bowl to make the dry rub.
  3. Rub the spice mix generously over the entire pork surface and let rest at room temperature while prepping the smoker.
  4. Preheat smoker or charcoal grill to 225°F (107°C) using hardwood chips like hickory or applewood and place a water pan inside.
  5. Place pork shoulder fat side up on the smoker grate and smoke for 5-6 hours, spritzing with apple cider vinegar every hour, until internal temperature reaches 195°F (90°C).
  6. Remove pork from smoker and tent loosely with foil; let rest for 30 minutes.
  7. Prepare coleslaw by combining shredded cabbage and carrots in a bowl.
  8. Whisk mayonnaise, apple cider vinegar, honey, salt, and pepper in a separate bowl and toss with the cabbage and carrots. Chill until serving.
  9. Shred the rested pork using two forks, discarding large fat chunks, and mix some pork juices back in to keep moist.
  10. Slice slider buns in half, pile pulled pork on bottom buns, top with coleslaw, and cap with top buns. Serve immediately.

Notes

Keep smoker temperature steady at 225°F. Rest pork after smoking for juicy meat. Spritz with apple cider vinegar hourly to maintain moisture. Keep coleslaw chilled until serving. Remove thick bark if too tough before pulling. Use gluten-free buns or lettuce wraps for gluten-free option. Substitute mayo with avocado or coconut-based mayo for dairy-free coleslaw.

Nutrition

Keywords: smoked pulled pork, sliders, coleslaw, barbecue, easy recipe, comfort food, smoked pork, homemade sliders

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