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Tender Smoky BBQ Pulled Pork Sliders with Creamy Coleslaw

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These sliders feature slow-cooked, tender smoky pulled pork paired with a creamy, tangy coleslaw, perfect for quick weeknight meals or crowd-pleasing parties.

Ingredients

Scale
  • 3–4 pounds pork shoulder (Boston Butt), well-marbled
  • 1 cup smoky chipotle BBQ sauce (e.g., Stubbs or homemade)
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 2 tablespoons brown sugar
  • Salt and black pepper, to taste
  • 2 tablespoons apple cider vinegar
  • 12 small slider buns
  • For the creamy coleslaw:
  • 3 cups finely shredded green cabbage (about half a small head)
  • 1 cup shredded carrots
  • ½ cup mayonnaise (Hellmann’s recommended)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon celery seed (optional)
  • Salt and pepper, to taste

Instructions

  1. Trim excess fat from pork shoulder, leaving some for flavor. Pat dry.
  2. Combine smoked paprika, brown sugar, salt, and black pepper; rub evenly over pork. Let sit while prepping other ingredients.
  3. Optional: Heat a tablespoon of oil in a skillet over medium-high heat and sear pork on all sides until browned, about 3-4 minutes per side.
  4. Place sliced onions and minced garlic in slow cooker bottom. Lay pork on top.
  5. Pour apple cider vinegar and half the BBQ sauce over pork. Cover and cook on low for 8-10 hours or high for 4-5 hours until pork is fork-tender.
  6. Remove pork and shred finely using forks or meat claws. Discard large fat chunks.
  7. Return shredded pork to slow cooker, mix with remaining BBQ sauce, and keep warm.
  8. In a large bowl, combine shredded cabbage and carrots.
  9. In a separate bowl, whisk mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper.
  10. Pour dressing over cabbage mixture and toss to coat evenly. Chill at least 20 minutes.
  11. Lightly toast slider buns if desired.
  12. Assemble sliders by piling pulled pork on bottom bun, topping with creamy coleslaw, then placing top bun.
  13. Serve immediately.

Notes

If pork seems dry after shredding, add reserved cooking liquid or extra BBQ sauce to keep moist. Coleslaw can be made a day ahead and refrigerated; toss again before serving. Toast slider buns before assembling to prevent sogginess. For gluten-free, use gluten-free rolls or lettuce wraps. For dairy-free coleslaw, substitute vegan mayo.

Nutrition

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

Find it online: https://emmaoven.com/tender-smoky-bbq-pulled-pork-sliders-recipe-with-creamy-coleslaw-easy-and-perfect-for-parties/