Print

Tender BBQ Pulled Pork Sliders Recipe with Easy Crunchy Coleslaw Guide

bbq pulled pork sliders - featured image
Print Recipe

A simple and satisfying recipe for tender slow-cooked BBQ pulled pork sliders paired with a refreshing crunchy coleslaw, perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 3 to 4 lbs pork shoulder (pork butt), trimmed of excess fat
  • 1 cup BBQ sauce (e.g., Sweet Baby Ray’s)
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1/2 cup thinly sliced red onion
  • 3 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt and freshly ground black pepper, to taste
  • 12 slider buns, lightly toasted
  • Optional: pickles or jalapeño slices

Instructions

  1. Pat the pork shoulder dry with paper towels. Combine smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub this spice mix all over the pork, pressing it in gently.
  2. Place the seasoned pork shoulder into the slow cooker. Pour apple cider vinegar over the meat, then sprinkle brown sugar on top. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until pork is shreddable.
  3. While the pork cooks, mix shredded cabbage, carrot, and sliced red onion in a large bowl. In a smaller bowl, whisk mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Pour dressing over veggies and toss well. Refrigerate until serving.
  4. Once the pork is cooked, transfer it to a large bowl. Use two forks or meat claws to shred the meat into bite-sized pieces. Discard large chunks of fat. Pour about half to two-thirds of BBQ sauce over the shredded pork and mix well. Save some sauce for serving.
  5. Lightly butter the slider buns and toast them in a skillet or oven until golden brown and slightly crisp.
  6. Spoon a generous amount of pulled pork onto each bun bottom. Top with a heaping spoonful of crunchy coleslaw. Add pickles or jalapeños if desired. Cap with the bun top and serve immediately.

Notes

If BBQ sauce is too thick, thin with warm water before mixing with pork. Let coleslaw sit refrigerated for at least 30 minutes before serving to meld flavors. Toast buns lightly to prevent sogginess. For gluten-free, use gluten-free buns or lettuce cups. Greek yogurt can substitute mayonnaise for a lighter coleslaw.

Nutrition

Keywords: BBQ pulled pork, sliders, slow cooker, coleslaw, comfort food, easy recipe, party food

Find it online: https://magnetmeal.com/tender-bbq-pulled-pork-sliders-recipe-with-easy-crunchy-coleslaw-guide/