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Savory Smoked Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

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Juicy, tender smoked pulled pork sliders paired with a creamy, crunchy coleslaw make a perfect comfort food classic with a fresh twist. Ideal for casual gatherings or backyard parties.

Ingredients

Scale
  • 4 to 5 lbs pork shoulder (bone-in)
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder (optional)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Wood chips for smoking (hickory or applewood)
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 12 slider buns (soft and slightly sweet)
  • Pickles (optional)

Instructions

  1. Rinse and pat dry the pork shoulder. Combine smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, salt, and pepper to make the dry rub. Generously coat the pork with the rub and let sit at room temperature for 30 minutes.
  2. Preheat smoker to 225°F (107°C). Add wood chips (hickory or applewood). If using a grill, set for indirect heat and place wood chips in a smoker box or foil pouch.
  3. Place pork shoulder fat side up on smoker grate. Smoke for 6 to 8 hours maintaining 225°F, adding wood chips or charcoal as needed. Use a meat thermometer to check internal temperature.
  4. When pork reaches 160°F (71°C), wrap tightly in foil or butcher paper. Return to smoker and continue cooking until internal temperature hits 195°F (90°C), about 2 to 3 more hours.
  5. Remove pork from smoker and let rest wrapped for at least 30 minutes. Shred pork using forks or meat claws, discarding large pieces of fat.
  6. While pork rests, combine shredded cabbage and carrots in a large bowl. Whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a separate bowl. Pour dressing over cabbage and toss gently. Chill until serving.
  7. Slice slider buns in half and lightly toast if desired. Assemble sliders by piling pulled pork on bottom bun, topping with creamy coleslaw and pickles if using, then cap with top bun. Serve immediately.

Notes

Smoking times vary by equipment and pork size; maintain steady 225°F. Let pork rest wrapped to redistribute juices. Make coleslaw close to serving time to keep crisp. Toast buns lightly to prevent sogginess. Slow cooker or Instant Pot can be used as alternatives but will lack smoky flavor.

Nutrition

Keywords: pulled pork sliders, smoked pork, creamy coleslaw, barbecue sliders, easy pulled pork recipe, backyard barbecue, comfort food

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