Savory BBQ Pulled Pork Sliders with Creamy Coleslaw
These savory BBQ pulled pork sliders with creamy coleslaw are a quick and easy crowd-pleaser perfect for summer parties, combining tender smoky pork with a refreshing, tangy slaw on bite-sized buns.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker) or 4-5 hours (high setting) or 3-4 hours (oven roasting)
- Total Time: 8 hours 15 minutes (slow cooker) or 4 hours 20 minutes (high setting) or 3 hours 20 minutes (oven roasting)
- Yield: 12 sliders 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 pounds pork shoulder or pork butt, boneless (slow-cooked or leftover works great)
- 1 cup smoky BBQ sauce (Sweet Baby Ray’s recommended)
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 3 cups shredded green cabbage (fresh and crisp)
- 1 cup shredded carrots
- ½ cup mayonnaise (Hellmann’s or Duke’s recommended)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Salt and pepper, to taste
- 12 slider buns, lightly toasted (brioche or classic white buns)
- Optional: pickle slices or jalapeño slices for extra zing
Instructions
- Prepare the Pulled Pork: Season raw pork shoulder with salt, pepper, and smoked paprika. Place in slow cooker with ¼ cup water or broth. Cook on low for 8 hours or high for 4–5 hours until tender. Alternatively, use leftover cooked pork.
- Shred the Pork: Transfer pork to a large bowl and shred with two forks or meat claws, removing excess fat and gristle.
- Mix the BBQ Sauce: Stir BBQ sauce and apple cider vinegar together. Pour over shredded pork and toss to coat evenly. Adjust seasoning as needed.
- Make the Creamy Coleslaw: Combine shredded cabbage and carrots in a large bowl. Whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until smooth. Pour dressing over veggies and toss. Chill for at least 15 minutes.
- Toast the Buns: Lightly toast slider buns in a skillet or toaster just before serving.
- Assemble the Sliders: Spoon BBQ pulled pork onto bottom half of buns, top with creamy coleslaw, add optional pickles or jalapeños, then cap with top bun and serve immediately.
Notes
Use a smoky or tangy BBQ sauce rather than overly sweet to balance flavors. Toast buns just before assembling to prevent sogginess. Prepare coleslaw at least 15 minutes ahead to meld flavors. For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free coleslaw, substitute mayonnaise with vegan mayo. Leftover pork and coleslaw should be stored separately. Warm pork gently in a skillet to keep moist.
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 6
- Fat: 15
- Carbohydrates: 25
- Fiber: 2
- Protein: 22
Keywords: BBQ pulled pork, sliders, creamy coleslaw, summer party food, easy recipe, pulled pork sliders, BBQ sliders, finger food