BBQ Pulled Pork Coleslaw Sliders (Printer View)

BBQ pork meets crisp coleslaw on fluffy slider buns for a satisfying, crowd-pleasing handheld option.

# What you'll need:

→ Pulled Pork

01 - 2 pounds boneless pork shoulder
02 - 1 cup barbecue sauce
03 - 1/2 cup chicken broth
04 - 1 tablespoon brown sugar
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper

→ Coleslaw

10 - 3 cups shredded green cabbage
11 - 1 cup shredded carrots
12 - 1/2 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon granulated sugar
15 - 1/4 teaspoon kosher salt
16 - 1/4 teaspoon black pepper

→ Sliders

17 - 12 slider buns
18 - 2 tablespoons unsalted butter, melted

# Method:

01 - Pat pork shoulder dry and season evenly with smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
02 - Place pork shoulder in slow cooker. Pour chicken broth and barbecue sauce over pork, then sprinkle brown sugar. Cover and cook on low for 8 hours until tender.
03 - Transfer cooked pork to a large bowl and shred using two forks. Return shredded pork to slow cooker, toss with juices, and keep warm.
04 - In a large bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, granulated sugar, kosher salt, and black pepper. Mix thoroughly and chill for 30 minutes.
05 - Brush slider buns lightly with melted butter and toast on a skillet or in oven until golden.
06 - Layer shredded pulled pork onto slider buns and top each with a generous portion of coleslaw. Serve immediately.

# Expert Advice:

01 -
  • Easy for a crowd and can be made ahead
  • Deep smoky flavor without a smoker needed
  • Works with pork shoulder or butt both affordable cuts
  • Tender pulled pork plus creamy crunchy slaw for contrast
02 -
  • Packed with protein these sliders fill hungry guests on a budget
  • The recipe is perfect for prepping ahead and reheating when guests arrive
  • Leftover pork is amazing in tacos nachos or breakfast hash
  • Smoked paprika makes all the difference I used to skip it but now it is a nonnegotiable It brings real pit BBQ flavor without needing special equipment
03 -
  • Always shred pork while still warm It soaks up the juices much better than cold meat
  • Do not skip toasting the buns It keeps every bite from turning mushy
  • If serving a crowd keep pork warm in a slow cooker on low heat with the lid on Guests can build sliders as they go

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