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Savory Smoky BBQ Pulled Pork Sliders Recipe Easy Homemade with Crunchy Coleslaw

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This recipe captures the perfect balance of savory smoky BBQ pulled pork sliders with crunchy coleslaw, delivering a handheld celebration of smoky southern charm. Tender, smoky pork pairs with tangy, creamy coleslaw for an unforgettable flavor experience.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt), trimmed of excess fat
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper (optional)
  • 1 cup BBQ sauce of choice
  • 4 cups shredded cabbage mix (green and purple)
  • 1 cup shredded carrots
  • 1/4 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1/2 tsp celery seed (optional)
  • Salt and pepper to taste
  • 12 slider buns, lightly toasted
  • Pickles for garnish (optional)

Instructions

  1. Prepare the Pork Shoulder Rub: In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, ground cumin, and cayenne pepper (if using). Mix well.
  2. Season the Pork: Pat the pork shoulder dry with paper towels. Rub the spice mix all over the pork, pressing it in firmly. Let it sit for at least 30 minutes at room temperature or refrigerate overnight.
  3. Cook the Pork: Place the pork shoulder into the slow cooker or Dutch oven. If using a slow cooker, cook on low for 8 hours or on high for 4-5 hours. For oven cooking, preheat to 300°F and roast covered for about 4-5 hours until fork-tender and internal temperature reaches 195°F.
  4. Shred the Pork: Remove pork from cooker or oven and place on a tray or bowl. Using meat claws or two forks, shred the meat into bite-sized pieces, discarding large fat chunks.
  5. Mix in BBQ Sauce: Pour BBQ sauce over shredded pork and stir gently until well coated. Adjust sauce quantity to preference.
  6. Make the Crunchy Coleslaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper. Add shredded cabbage and carrots, tossing until evenly coated. Chill in fridge.
  7. Toast the Slider Buns: Heat skillet or grill pan over medium heat. Split slider buns and toast cut side down until golden brown, about 1-2 minutes.
  8. Assemble the Sliders: Pile BBQ pulled pork onto bottom half of each bun, add a generous spoonful of coleslaw, and top with bun crown. Add pickles if desired.
  9. Serve Immediately: Enjoy fresh or keep warm in a low oven for short periods.

Notes

For gluten-free, swap slider buns for lettuce wraps or gluten-free rolls. Use dairy-free mayo for coleslaw if needed. Shred pork while warm for easier shredding and juicier meat. Drain excess liquid from coleslaw before assembling to prevent soggy buns. Low and slow cooking is key for tender pork. Adjust BBQ sauce amount to avoid soggy sliders.

Nutrition

Keywords: pulled pork sliders, BBQ pulled pork, smoky pulled pork, coleslaw, slider recipe, southern BBQ, easy pulled pork, homemade BBQ sliders

Find it online: https://sparklechew.com/savory-smoky-bbq-pulled-pork-sliders-recipe-easy-homemade-with-crunchy-coleslaw/