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Savory BBQ Pulled Pork Sliders Recipe with Easy Tangy Coleslaw

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Tender, juicy pulled pork coated in smoky BBQ sauce paired with a fresh, tangy coleslaw, served on toasted slider buns. Perfect for casual gatherings or a satisfying weekend meal.

Ingredients

Scale
  • 4 lbs pork shoulder (pork butt), trimmed of excess fat
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 cup BBQ sauce (e.g., Stubb’s Original)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water or chicken broth
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup mayonnaise (dairy-free mayo optional)
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • Salt and freshly ground black pepper, to taste
  • 12 slider buns, lightly toasted
  • Pickle slices (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the spice blend all over the pork, pressing it in well.
  2. Place the seasoned pork shoulder in a slow cooker. Pour BBQ sauce, apple cider vinegar, and water or broth over the pork. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the meat is tender and falls apart easily.
  3. Transfer the cooked pork to a large bowl. Shred the meat into bite-sized pieces using two forks or kitchen shears. Mix the shredded pork with the cooking juices left in the slow cooker to keep it moist.
  4. Combine shredded cabbage and carrots in a large bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour the dressing over the veggies and toss to coat evenly. Chill until serving.
  5. Just before serving, toast the slider buns lightly in a toaster oven or skillet with a little butter.
  6. Assemble the sliders by piling pulled pork on the bottom bun, adding a scoop of tangy coleslaw on top, and finishing with pickles if desired. Cap with the top bun and serve immediately.

Notes

For gluten-free, use gluten-free buns or lettuce wraps. Toast buns to prevent sogginess. Let pork rest before shredding. Mix coleslaw dressing at least 30 minutes ahead for best flavor. Add a splash of water or broth if BBQ sauce is too thick after cooking. Instant Pot users should use natural pressure release for 15 minutes.

Nutrition

Keywords: BBQ pulled pork, sliders, tangy coleslaw, slow cooker, easy BBQ recipe, summer recipe, party food, comfort food

Find it online: https://emmastirs.com/savory-bbq-pulled-pork-sliders-recipe-with-easy-tangy-coleslaw/