Print

Savory BBQ Pulled Pork Sliders Recipe with Creamy Coleslaw

BBQ pulled pork sliders - featured image
Print Recipe

These savory BBQ pulled pork sliders with creamy coleslaw combine tender, smoky pork with a crisp, tangy slaw for a quick, crowd-pleasing meal perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 3–4 pounds pork shoulder or butt (bone-in or boneless)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 1 cup BBQ sauce (slightly sweet, tangy brand like Sweet Baby Ray’s)
  • ½ cup apple cider vinegar
  • 3 cups shredded green cabbage (about half a small head)
  • 1 cup shredded carrots
  • ½ cup mayonnaise (good quality brand like Duke’s)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or sugar
  • Salt and pepper to taste
  • Slider buns or dinner rolls (potato rolls recommended)
  • Pickles (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Rub the spice mix all over the pork, massaging it in well.
  2. Place the pork in your slow cooker. Pour apple cider vinegar around it, then cover and cook on low for 8-10 hours or on high for 4-5 hours until fall-apart tender. Alternatively, cook in an Instant Pot on high pressure for about 60 minutes, then natural release.
  3. Remove the pork and place it on a large cutting board or bowl. Use two forks to shred the meat, discarding large chunks of fat. Add a splash of cooking liquid or extra BBQ sauce if dry.
  4. Transfer shredded pork to a bowl and stir in the BBQ sauce until well coated. Adjust seasoning to taste.
  5. In a large bowl, combine shredded cabbage and carrots. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour dressing over veggies and toss until evenly coated. Refrigerate for at least 15 minutes.
  6. Slice slider buns in half. Optionally, toast them lightly on a baking sheet or grill pan for 3-5 minutes until golden and slightly crispy.
  7. Assemble sliders by spooning pulled pork onto the bottom half of each bun, topping with creamy coleslaw and pickles if desired. Cap with the bun top and press gently.
  8. Serve immediately while pork is warm and coleslaw is crisp.

Notes

If coleslaw seems too runny, drain slightly before assembling. Let pulled pork rest 10-15 minutes after cooking for juiciness. Toast buns to prevent sogginess. Use gluten-free buns or lettuce wraps for gluten-free option. Swap mayo for vegan alternative or Greek yogurt for dairy-free coleslaw. Add jalapeños or hot sauce for spice. Store pulled pork separately and reheat gently to avoid drying.

Nutrition

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

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