BBQ Pulled Pork Sliders Recipe Easy Homemade Sliders with Tangy Coleslaw
These BBQ pulled pork sliders feature smoky, sweet pulled pork paired with a bright, tangy coleslaw, creating a perfect handheld meal that’s quick, easy, and crowd-pleasing.
- Prep Time: 20 minutes
- Cook Time: 5 hours (slow cooker high) to 8 hours (slow cooker low) or 1 hour (Instant Pot)
- Total Time: 5 hours 20 minutes (using slow cooker high) to 8 hours 20 minutes (slow cooker low) or 1 hour 20 minutes (Instant Pot)
- Yield: 12 sliders 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3–4 lbs pork shoulder (also called pork butt), trimmed of excess fat
- 1 cup BBQ sauce (Stubb’s Original preferred)
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 cup water or low-sodium chicken broth
- 3 cups shredded green cabbage (about half a small head)
- 1 cup shredded carrots (fresh)
- 1/4 cup mayonnaise (Hellmann’s preferred)
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- 12 slider buns (soft Hawaiian rolls work beautifully)
- Optional: dill pickle slices or jalapeño slices
Instructions
- Pat the pork dry with paper towels. Mix smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne (if using), and brown sugar in a small bowl. Rub seasoning blend all over the pork, pressing it into the meat.
- Place pork shoulder in slow cooker or Instant Pot. Pour apple cider vinegar and water (or broth) around pork, not over it. Cover and cook: Slow cooker on low for 8 hours or high for 5 hours; Instant Pot on high pressure for 60 minutes, then natural release.
- Transfer cooked pork to a large bowl. Use forks or meat claws to shred into bite-sized pieces. Discard large chunks of fat.
- Add BBQ sauce to shredded pork and stir well. Adjust amount to desired sauciness.
- In a large bowl, whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Add shredded cabbage and carrots, toss until evenly coated. Chill in fridge while prepping sliders.
- Slice slider buns horizontally if needed. Warm in 350°F oven for 5 minutes wrapped in foil or toast lightly on skillet.
- Assemble sliders by piling pulled pork on bottom half of bun, topping with tangy coleslaw and optional pickles or jalapeños. Cap with bun tops and serve immediately.
Notes
If pulled pork seems dry after shredding, stir in some cooking liquid or extra BBQ sauce to keep it juicy. Avoid overmixing coleslaw to prevent sogginess. For gluten-free, swap buns for gluten-free rolls or lettuce wraps. Warming buns adds nice texture but watch to avoid drying out.
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Fat: 12
- Carbohydrates: 30
- Protein: 18
Keywords: BBQ pulled pork, sliders, tangy coleslaw, easy recipe, party food, slow cooker, pressure cooker, homemade sliders