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Savory BBQ Pulled Pork Sliders Recipe with Crispy Coleslaw and Pickled Jalapeños

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Tender and smoky pulled pork combined with fresh, crispy coleslaw and tangy pickled jalapeños, served on toasted slider buns for a perfect crowd-pleasing appetizer or meal.

Ingredients

Scale
  • 4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup BBQ sauce (thicker variety recommended, e.g., Sweet Baby Ray’s)
  • ½ cup apple cider vinegar
  • ½ cup chicken broth or water
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • ½ cup mayonnaise (light mayo preferred)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 1 cup sliced fresh jalapeños
  • ½ cup white vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 clove garlic, smashed
  • 24 slider buns or Hawaiian rolls
  • Butter (for toasting buns)

Instructions

  1. Prepare the pork rub by mixing smoked paprika, brown sugar, garlic powder, onion powder, cumin, salt, and black pepper in a small bowl.
  2. Pat the pork shoulder dry and rub the spice mix all over the pork. Let it sit for 15-20 minutes at room temperature.
  3. Optional: Sear the pork in a hot skillet with oil until browned on all sides, about 2-3 minutes per side.
  4. Place the pork shoulder in the slow cooker. Pour BBQ sauce, apple cider vinegar, and chicken broth around the pork. Cover and cook on low for 8-10 hours or on high for 4-5 hours until tender.
  5. Make the pickled jalapeños by combining vinegar, water, sugar, salt, and smashed garlic in a saucepan. Simmer until sugar dissolves. Pour hot brine over sliced jalapeños in a jar. Cool and refrigerate for at least 1 hour.
  6. Prepare the coleslaw by whisking mayonnaise, apple cider vinegar, honey, salt, and pepper in a large bowl. Toss in shredded cabbage and carrots. Refrigerate until serving.
  7. Remove pork from slow cooker and shred with forks or meat claws. Mix some cooking juices and BBQ sauce back into the shredded pork.
  8. Butter and toast slider buns on a skillet or griddle until golden and crispy.
  9. Assemble sliders by layering pulled pork, coleslaw, and pickled jalapeños on the bottom bun. Top with the bun and serve immediately.

Notes

Searing the pork before slow cooking adds flavor but is optional. Chill coleslaw for at least 30 minutes to keep it crisp. Toast buns to prevent sogginess. Adjust jalapeño seeds to control heat. Store pulled pork and coleslaw separately for best freshness.

Nutrition

Keywords: BBQ pulled pork sliders, pulled pork recipe, slow cooker pulled pork, coleslaw, pickled jalapeños, slider recipe, party food, crowd-pleaser

Find it online: https://magnetmeal.com/savory-bbq-pulled-pork-sliders-recipe-with-crispy-coleslaw-and-pickled-jalape-n-os/