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Delicious Smoked Pulled Pork Sliders Recipe with Easy Jalapeño Coleslaw and Pickles

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Smoky, tender pulled pork sliders topped with a spicy jalapeño coleslaw and crisp pickles, perfect for casual gatherings or game days.

Ingredients

Scale
  • 5 lbs pork shoulder (pork butt), trimmed of excess fat
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (optional)
  • Wood chips for smoking (hickory or applewood recommended)
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 2 fresh jalapeños, thinly sliced (seeds removed for milder heat)
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • Salt and pepper to taste
  • 12 slider buns, lightly toasted (brioche or potato rolls)
  • 12 dill pickle slices
  • Butter for toasting buns (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. Rub the spice blend all over the pork and let it sit at room temperature for 30 minutes.
  2. Preheat smoker to 225°F using hickory or applewood chips. If using a grill, set up for indirect heat and add wood chips in a smoker box or foil pouch.
  3. Place pork on smoker grates fat side up. Smoke for 6–8 hours until internal temperature reaches 195°F. Avoid opening the lid frequently.
  4. Remove pork from smoker and tent with foil. Rest for 30 minutes. Shred pork using two forks or meat claws, discarding large fat chunks. Mix in natural juices or barbecue sauce if desired.
  5. Combine shredded cabbage, carrots, and sliced jalapeños in a large bowl. Whisk mayonnaise, apple cider vinegar, honey, salt, and pepper in a smaller bowl. Toss dressing with veggies and chill until serving.
  6. Lightly butter slider buns and toast on smoker or skillet until golden brown. Assemble sliders with pulled pork, jalapeño coleslaw, and a dill pickle slice. Top with bun crown and serve immediately.

Notes

If pork is dry, add a splash of apple juice or broth while shredding to restore moisture. Use gluten-free buns or lettuce wraps for gluten-free option. Use vegan mayo or yogurt alternative for dairy-free slaw. Smoking temperature should be steady at 225°F for best results. Resting the pork after smoking is essential for juicy meat.

Nutrition

Keywords: smoked pulled pork, sliders, jalapeño coleslaw, barbecue, smoked meat, party food, easy recipe

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