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Best BBQ Pulled Pork Sliders with Easy Creamy Coleslaw

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These deceptively easy pulled pork sliders deliver fall-apart tender meat with a sweet, smoky, slightly spicy flavor, all made in the slow cooker. Topped with a cool, crunchy creamy coleslaw, they’re the perfect crowd-pleasing meal for game day or any gathering.

Ingredients

Scale
  • 3–4 lbs (1.3–1.8 kg) pork shoulder (pork butt)
  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 cup (240 ml) your favorite BBQ sauce
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) chicken broth
  • 2 tbsp (30 g) brown sugar, packed
  • 1 tbsp (15 g) smoked paprika
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) onion powder
  • 1 tsp (5 g) salt
  • 1/2 tsp (2.5 g) black pepper
  • 1/2 tsp (2.5 g) cayenne pepper (optional)
  • 1 (14 oz / 400 g) bag coleslaw mix (shredded cabbage and carrots)
  • 1/2 cup (120 ml) mayonnaise
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tbsp (15 g) sugar
  • 1 tsp (5 g) celery seeds
  • Salt and pepper to taste
  • 12–15 slider buns (brioche recommended)
  • Extra BBQ sauce for serving
  • Pickle slices (optional)

Instructions

  1. Make the dry rub: In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork.
  2. Sear the pork: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork for 3-4 minutes per side until a deep brown crust forms.
  3. Build the base: Place sliced onion and minced garlic in the bottom of a 6-quart or larger slow cooker. Lay the seared pork shoulder on top.
  4. Add the cooking liquid: In a small bowl, whisk together 1 cup BBQ sauce, apple cider vinegar, and chicken broth. Pour over and around the pork.
  5. Cook low and slow: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is fall-apart tender.
  6. Make the coleslaw dressing: In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, and celery seeds. Season with salt and pepper to taste.
  7. Combine the coleslaw: Add coleslaw mix to the dressing and toss well. Cover and refrigerate for at least 30 minutes before serving.
  8. Shred the pork: Transfer cooked pork to a cutting board. Use two forks to shred the meat, discarding large pieces of fat.
  9. Add finishing sauce: Skim excess fat from the cooking liquid. Return shredded pork to the slow cooker, add another 1/2 cup fresh BBQ sauce, and toss to combine.
  10. Toast the buns (optional): Split slider buns and toast lightly under the broiler or in a dry skillet.
  11. Assemble the sliders: Pile pulled pork onto the bottom half of each bun. Top with a scoop of coleslaw and pickle slices if desired. Place top bun on and serve immediately.

Notes

Don’t skip searing the pork for best flavor. Pat the pork dry before applying the rub. Low and slow cooking yields the most tender meat. Let coleslaw rest for at least 30 minutes. Toasting buns prevents sogginess. Leftover pulled pork can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Nutrition

Keywords: pulled pork sliders, BBQ sliders, creamy coleslaw, slow cooker pulled pork, game day food, party food, easy pulled pork

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