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Best Smoky BBQ Pulled Pork Sliders with Easy Coleslaw

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These Smoky BBQ Pulled Pork Sliders with Creamy Coleslaw are the ultimate crowd-pleaser. They’re the kind of dish that disappears in minutes, leaving only happy people and a few empty platters.

Ingredients

Scale
  • 3–4 lbs boneless pork shoulder (or pork butt)
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 1 cup chicken broth
  • 1 cup your favorite BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 head green cabbage, finely shredded
  • 1/4 head red cabbage, finely shredded
  • 1 large carrot, peeled and grated
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tsp celery seed
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 12–15 slider buns
  • Butter, for toasting (optional)

Instructions

  1. In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using). Mix well.
  2. Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork. Heat a large skillet or cast iron pan over medium-high heat with a tablespoon of oil. Sear the pork for 3-4 minutes per side until a deep brown crust forms.
  3. Transfer the seared pork shoulder to your slow cooker. In a small bowl, whisk together the chicken broth, 1/2 cup of the BBQ sauce, apple cider vinegar, and Worcestershire sauce. Pour this mixture around the pork. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours until fork-tender.
  4. While the pork is cooking, make the coleslaw. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Add the shredded green cabbage, red cabbage, and grated carrot. Toss to coat. Cover and refrigerate for at least 30 minutes.
  5. Once the pork is cooked, transfer it to a cutting board and shred with two forks. Discard large pieces of fat. Skim excess fat from the cooking liquid and reserve about 1/2 cup. In a large bowl, combine the shredded pork with the remaining 1/2 cup of BBQ sauce and the reserved cooking liquid. Toss to coat.
  6. Preheat oven to 350°F (175°C). Split slider buns in half and place on a baking sheet, cut-side up. Optionally spread with butter. Toast for 5-7 minutes until lightly golden. Assemble sliders by placing a generous scoop of pulled pork on the bottom half of each bun, topping with coleslaw, and covering with the top bun.

Notes

Don’t skip searing the pork for deep flavor. Cook on LOW for best tenderness. Let coleslaw rest for at least 30 minutes. Toast buns to prevent sogginess. Use a meat thermometer (internal temp at least 200°F/93°C).

Nutrition

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

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