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Savory BBQ Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

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A comforting and flavorful recipe featuring tender slow-cooked pulled pork paired with a creamy, tangy coleslaw, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup barbecue sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth or water
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (full-fat or Greek yogurt as lighter option)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 12 slider buns or small soft rolls (brioche buns optional)
  • Pickles (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Rub the spice blend evenly over the pork shoulder and let it sit at room temperature for 15-20 minutes.
  2. Place the seasoned pork in the slow cooker. Pour barbecue sauce, apple cider vinegar, and chicken broth around the meat. Cover and cook on low for 8-9 hours or on high for 4-5 hours until pork is tender and shreds easily.
  3. While pork cooks, combine shredded cabbage and carrots in a large bowl. In another bowl, whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Toss dressing with veggies and refrigerate until serving.
  4. Remove pork from slow cooker and shred with two forks. Return shredded pork to the cooking juices and stir to coat. Add more barbecue sauce if desired.
  5. Lightly toast slider buns if desired. Assemble sliders by piling pulled pork on bun bottoms, topping with creamy coleslaw, and finishing with bun tops. Add pickles if using.

Notes

If pulled pork seems dry, mix in extra cooking juices or barbecue sauce. Chill coleslaw at least 30 minutes before serving to meld flavors and maintain crunch. For gluten-free, use gluten-free rolls or lettuce wraps. Slow cooker can be substituted with Dutch oven braised at 300°F for 3-4 hours.

Nutrition

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

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