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Juicy Pulled Pork Sliders Recipe Easy Homemade with Crunchy Coleslaw

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These juicy pulled pork sliders with crunchy coleslaw are a perfect balance of tender, savory pork and fresh, crisp slaw. Easy to prepare with simple ingredients, they make a crowd-pleasing comfort food ideal for casual entertaining.

Ingredients

Scale
  • 3–4 pounds pork shoulder (also called pork butt) – well-marbled for juicy results
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup barbecue sauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder (optional)
  • Salt and pepper to taste
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • Salt and freshly ground black pepper to taste
  • 12 slider buns or small soft rolls
  • Butter for toasting buns (optional)

Instructions

  1. Trim excess fat from the pork shoulder, leaving some for flavor and juiciness. Pat dry with paper towels. Season generously with salt, pepper, smoked paprika, and chili powder if using. Let sit for 10 minutes at room temperature.
  2. Optional: Heat a large skillet over medium-high heat with a tablespoon of oil. Sear the pork on all sides until browned, about 3-4 minutes per side. Transfer to slow cooker or Dutch oven.
  3. Spread sliced onions and minced garlic around and on top of the pork. Pour brown sugar, apple cider vinegar, and barbecue sauce over the pork. Cover with lid.
  4. Cook low and slow: For slow cooker, set on low for 8 hours or high for 4-5 hours. For oven, preheat to 300°F (150°C) and cook covered in Dutch oven for about 4-5 hours until pork is fall-apart tender.
  5. Remove pork from cooker and place on cutting board or platter. Use two forks or meat claws to shred into bite-sized pieces. Discard large pieces of fat or gristle.
  6. Return shredded pork to slow cooker or pot with cooking juices and stir well to coat. Keep warm on low while preparing slaw.
  7. In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth. Add shredded cabbage and carrots. Toss until evenly coated but still crisp. Adjust seasoning to taste.
  8. Slice slider buns and spread butter on cut sides. Toast in skillet over medium heat until golden and slightly crisp, about 2 minutes.
  9. Assemble sliders by piling pulled pork on bottom half of bun, topping with a spoonful of coleslaw, then adding top bun. Serve immediately.

Notes

Searing the pork before slow cooking adds flavor but is optional. Use fresh, firm cabbage and carrots for crisp coleslaw. Toast buns with butter to prevent sogginess. Adjust vinegar and sweetness in sauce and slaw to taste. Leftover pork and slaw store separately in airtight containers; pork lasts 3-4 days, slaw 2 days. Reheat pork gently with cooking juices. For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free, use dairy-free mayo.

Nutrition

Keywords: pulled pork sliders, homemade pulled pork, crunchy coleslaw, easy sliders, slow cooker pulled pork, BBQ sliders, party food, comfort food

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