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Savory BBQ Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

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Tender, smoky pulled pork slow-cooked with a flavorful spice rub and BBQ sauce, served on slider buns with a tangy, creamy coleslaw for a perfect balance of textures and flavors.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 cup smoky BBQ sauce (e.g., Sweet Baby Ray’s)
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 4 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrot
  • 1/2 cup mayonnaise (or Greek yogurt as a substitute)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon celery seed (optional)
  • Salt and pepper to taste
  • 12 slider buns (e.g., Martin’s Potato Rolls)
  • Pickles for topping (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the spice mix all over the pork. (10 minutes)
  2. Place the pork in the slow cooker. Whisk together BBQ sauce, apple cider vinegar, and brown sugar until smooth. Pour evenly over the pork without stirring. (5 minutes)
  3. Cover and cook on low for 6 to 7 hours or until pork is fork-tender and shreds easily. Alternatively, cook on high for 4 to 5 hours. (6-7 hours)
  4. Remove pork from slow cooker and shred using two forks or meat claws, discarding large fat chunks. Return shredded pork to slow cooker and stir to coat with sauce. Keep warm. (10 minutes)
  5. In a large bowl, combine shredded cabbage and carrot. In a smaller bowl, whisk mayonnaise, apple cider vinegar, honey, celery seed (if using), salt, and pepper. Toss dressing with cabbage mixture. Refrigerate until serving. (15 minutes prep + chilling)
  6. Slice slider buns horizontally. Pile pulled pork on bottom buns, top with creamy coleslaw and pickles if desired, then cap with top buns. Serve immediately. (5 minutes)

Notes

If sauce is too thick after shredding, add a splash of water or vinegar to loosen. Use a meat thermometer to ensure pork reaches 195°F for perfect shredding. Coleslaw can be made a day ahead and tastes better after chilling. For oven cooking, roast pork shoulder covered at 300°F for 4-5 hours.

Nutrition

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

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