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Tender Pulled Pork Sliders Recipe with Easy Creamy Crunchy Coleslaw

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Tender pulled pork slow-cooked to perfection and paired with a creamy crunchy coleslaw, served on toasted slider buns. Perfect for gatherings, potlucks, or casual dinners.

Ingredients

Scale
  • 4 lbs pork shoulder (pork butt), trimmed of excess fat
  • 1 cup BBQ sauce (smoky, slightly sweet, e.g., Sweet Baby Ray’s)
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth or water
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 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
  • Pickles (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, salt, black pepper, brown sugar, and cayenne pepper if using. Rub the spice blend all over the pork (about 10 minutes).
  2. Place the pork shoulder into the slow cooker. Pour apple cider vinegar and chicken broth around the pork. Cover and cook on low for 8 hours or on high for 4-5 hours until fork-tender.
  3. While pork cooks, combine shredded green cabbage, purple cabbage, and carrots in a large bowl. In a smaller bowl, whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Toss dressing with cabbage mixture and chill until ready to serve (15 minutes plus chilling time).
  4. Transfer cooked pork to a large bowl and shred using two forks or meat claws. Discard large fat chunks. Pour about 1 cup of cooking liquid and BBQ sauce over shredded pork and toss gently. Add more sauce if desired (10-15 minutes).
  5. Preheat oven to 350°F. Place slider buns cut-side up on a baking sheet and toast for 5-7 minutes until lightly golden.
  6. Assemble sliders by spooning pulled pork on bottom half of buns, topping with a heaping tablespoon of coleslaw and a pickle slice if using. Cap with bun top and serve warm.

Notes

For gluten-free, use gluten-free rolls or lettuce wraps instead of slider buns. For dairy-free coleslaw, use dairy-free mayo or avocado-based dressing. Toast buns to prevent sogginess. Drain excess liquid from coleslaw before assembling if watery. Slow cook low and slow for best tenderness. Can cook pork in Dutch oven at 275°F for 3-4 hours if no slow cooker available.

Nutrition

Keywords: pulled pork sliders, slow cooker pulled pork, creamy coleslaw, BBQ sliders, party food, game day recipe, easy pulled pork

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