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Tender Smoked Pulled Pork Sliders Recipe Easy Homemade with Creamy Coleslaw

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These tender smoked pulled pork sliders combine smoky, juicy pork with a creamy, tangy coleslaw for a perfect comfort food ideal for casual gatherings and weekend dinners.

Ingredients

Scale
  • 4–5 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder (optional)
  • 1/2 cup apple cider vinegar
  • Wood chips for smoking (hickory or applewood recommended)
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Slider buns, soft and slightly toasted (potato buns recommended)
  • Pickles (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and chili powder if using. Rub the spice blend all over the pork. (10 minutes)
  2. Preheat the smoker to 225°F (107°C). Add wood chips to the smoker box or coals.
  3. Place the pork shoulder on the smoker grate and insert a meat thermometer probe into the thickest part. Smoke for 6-8 hours until internal temperature reaches 195°F (90°C).
  4. Wrap the pork in foil and let rest for 30 minutes. Shred the pork using two forks or meat claws.
  5. Combine shredded cabbage and carrot in a large bowl. Whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Pour dressing over veggies and toss. Refrigerate until serving.
  6. Lightly butter and toast the slider buns on a hot skillet or grill for 1-2 minutes until golden and slightly crispy.
  7. Assemble sliders by piling pulled pork on the bottom bun, topping with creamy coleslaw, adding pickles if desired, and crowning with the top bun.
  8. Serve immediately or keep warm in a low oven. Enjoy with favorite sides or dips.

Notes

Watch the pork temperature closely in the last hour; it may stall around 160-170°F but will eventually reach 195°F. Spritz pork occasionally with apple cider vinegar or apple juice mixture to keep moist. Make coleslaw at least an hour ahead for best flavor. Toast buns to prevent sogginess. Slow cooker or Instant Pot can be used but will lack smoky crust; consider adding liquid smoke or BBQ sauce.

Nutrition

Keywords: pulled pork sliders, smoked pulled pork, creamy coleslaw, easy sliders, party food, comfort food, homemade sliders

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