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BBQ Pulled Pork Sliders Recipe Easy Homemade Sliders with Creamy Coleslaw

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Smoky, tender BBQ pulled pork combined with tangy creamy coleslaw on soft slider buns creates a comforting and flavorful handheld meal perfect for any occasion.

Ingredients

Scale
  • 3–4 lbs pork shoulder (Boston butt), well-marbled
  • 2 tablespoons brown sugar
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup BBQ sauce (your favorite brand or homemade)
  • 3 cups finely shredded green cabbage (about 300g)
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (full-fat recommended)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • 12 slider buns (soft and slightly sweet, e.g., King’s Hawaiian)
  • Butter for toasting buns (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels.
  2. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper if using.
  3. Rub the spice mix all over the pork, coating every inch. Let sit at least 30 minutes at room temperature or overnight in the fridge for deeper flavor.
  4. Place the seasoned pork shoulder in a slow cooker. Cover and cook on low for 8-10 hours or high for 4-6 hours until tender and easily shredded (internal temp 195–205°F).
  5. While pork cooks, combine shredded cabbage and carrots in a large bowl.
  6. In a separate bowl, whisk mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper.
  7. Pour dressing over veggies and toss to coat. Chill coleslaw for at least 30 minutes.
  8. When pork is done, transfer to a dish and shred using two forks or meat claws, discarding large fat pieces.
  9. Mix about 1 cup BBQ sauce into shredded pork; add more to taste if desired.
  10. Toast slider buns by spreading butter inside and heating in a skillet over medium heat for 2-3 minutes per side or in a 350°F oven for 5-7 minutes.
  11. Assemble sliders by piling BBQ pulled pork on bottom buns, topping with creamy coleslaw, then adding top buns.
  12. Serve immediately while warm and juicy.

Notes

For gluten-free, use gluten-free rolls or lettuce wraps instead of slider buns. For lighter coleslaw, substitute half the mayo with Greek yogurt. Toast buns to prevent sogginess. Let pork rest in BBQ sauce 15-20 minutes before assembling for better flavor. Meat claws make shredding easier. Can prepare pork and coleslaw a day ahead for improved flavor.

Nutrition

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