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BBQ Pulled Pork Sliders Recipe Easy Homemade Sliders with Creamy Coleslaw

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These BBQ pulled pork sliders feature tender, smoky pork slow-cooked to perfection and topped with a creamy, tangy coleslaw. Perfect for casual gatherings or family meals, they combine juicy meat and crisp slaw for a delicious bite every time.

Ingredients

Scale
  • 3–4 lbs pork shoulder (also called pork butt), trimmed of excess fat
  • 1 cup barbecue sauce (smoky, slightly sweet, e.g., Sweet Baby Ray’s)
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar (light or dark)
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste
  • 1/2 cup water or low-sodium chicken broth
  • 3 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (e.g., Hellmann’s)
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
  • 12 slider buns, lightly toasted
  • Optional: Pickles for garnish

Instructions

  1. Trim excess fat from the pork shoulder and pat dry with paper towels (about 5 minutes).
  2. Mix smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub evenly over the pork, pressing gently (5 minutes).
  3. Place seasoned pork in slow cooker. Pour apple cider vinegar and water or broth around pork, avoiding washing off rub (2 minutes).
  4. Cover and cook on low for 8-10 hours or high for 4-5 hours until pork is fork-tender and shreds easily.
  5. Shred pork using two forks or meat claws directly in slow cooker, mixing with juices (10 minutes).
  6. Stir in barbecue sauce and brown sugar gently. Adjust seasoning if needed. Warm through on low for 15 minutes.
  7. Prepare coleslaw by combining shredded cabbage and carrots in a large bowl. Whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a separate bowl. Toss dressing with veggies and chill until serving (10 minutes prep plus chilling).
  8. Lightly toast slider buns in toaster or oven (5 minutes).
  9. Assemble sliders by piling pulled pork on bun bottoms, topping with creamy coleslaw and pickles if using, then placing bun tops. Serve immediately (10 minutes).

Notes

If pork is dry after shredding, stir in more barbecue sauce or reserved cooking juices to keep moist. Shred pork while warm for easier shredding. Toast buns to prevent sogginess. Leftover pulled pork freezes well for up to 3 months. Keep coleslaw chilled and toss before serving to refresh dressing.

Nutrition

Keywords: BBQ pulled pork, sliders, creamy coleslaw, slow cooker, easy recipe, homemade sliders, barbecue sauce, summer cookout

Find it online: https://blairrecipes.com/bbq-pulled-pork-sliders-recipe-easy-homemade-sliders-with-creamy-coleslaw/