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Flavorful Smoky BBQ Pulled Pork Sliders Recipe with Easy Pickled Jalapeño Coleslaw

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These smoky BBQ pulled pork sliders with pickled jalapeño coleslaw offer a perfect balance of smoky, sweet, tangy, and spicy flavors. Easy to make with simple ingredients, they are great for casual entertaining or solo dinners.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper to taste
  • 1 cup BBQ sauce
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 2–3 fresh jalapeños, thinly sliced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • Slider buns or small soft rolls (potato buns recommended)
  • Optional: extra BBQ sauce for drizzling

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Rub the spice mix evenly over the pork. Let sit at room temperature for 20-30 minutes if possible.
  2. Place the pork shoulder in a slow cooker. Cover and cook on low for 8-10 hours or on high for 5-6 hours until fork-tender. Alternatively, preheat oven to 300°F (150°C), place pork in a roasting pan, cover tightly with foil, and roast for 4-5 hours.
  3. Remove pork from slow cooker or oven to a large bowl. Use two forks to shred the meat into bite-sized pieces, discarding large chunks of fat. Mix in 1 cup BBQ sauce gently to coat.
  4. In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat gently until sugar dissolves, then remove from heat and let cool slightly.
  5. In a large bowl, toss shredded green and red cabbage, carrots, and sliced jalapeños. Pour cooled vinegar mixture over veggies, stir well, and let sit for at least 10 minutes to pickle and soften.
  6. Add mayonnaise and Dijon mustard to the pickled veggies. Mix until creamy and well combined. Adjust seasoning with sugar or salt if needed.
  7. Slice slider buns in half and lightly toast if desired. Pile pulled pork on bottom bun, spoon pickled jalapeño coleslaw on top, drizzle extra BBQ sauce if desired, and cap with top bun.
  8. Serve immediately while pork is warm and coleslaw is crisp and tangy.

Notes

Letting the spice rub rest on the pork before cooking enhances flavor penetration. Avoid over-mixing BBQ sauce with shredded pork to keep texture. Pickling jalapeños softens heat and adds brightness. Toast slider buns lightly to prevent sogginess. Coleslaw can be made ahead and chilled for better flavor. For gluten-free, use lettuce wraps or gluten-free buns; for dairy-free, substitute mayonnaise with vegan mayo.

Nutrition

Keywords: pulled pork sliders, BBQ pulled pork, smoky pulled pork, pickled jalapeño coleslaw, easy sliders, slow cooker pulled pork, oven roasted pork, BBQ sliders

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