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Savory Smoky Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

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This recipe features tender, smoky pulled pork sliders paired with a creamy, tangy coleslaw that balances the richness perfectly. Ideal for casual gatherings or weeknight dinners, it offers a delicious and approachable twist on classic comfort food.

Ingredients

Scale
  • 4 to 5 lbs pork shoulder (pork butt), trimmed of excess fat
  • 2 tbsp smoked paprika (or regular paprika)
  • 1 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup apple cider vinegar
  • 1/2 cup water or broth
  • 3 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded purple cabbage
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or sugar
  • 1/2 tsp celery seed (optional)
  • Salt and freshly ground black pepper, to taste
  • 12 slider buns or small soft rolls, split and lightly toasted
  • Pickles (optional)
  • BBQ sauce (optional)

Instructions

  1. Prepare the pork rub by mixing smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder (if using), salt, and black pepper in a small bowl.
  2. Pat the pork shoulder dry and rub the spice mix all over the pork. Let it rest for at least 30 minutes at room temperature or refrigerate overnight.
  3. Cook the pork using one of the following methods: a) Smoker at 225°F (107°C) for 6-8 hours until internal temperature reaches 195°F (90°C). b) Slow cooker on low for 8-10 hours or high for 4-5 hours with apple cider vinegar and water/broth. c) Oven at 300°F (150°C) covered with foil for 4-5 hours with vinegar and water.
  4. Remove pork from heat and let rest covered for 20-30 minutes. Shred the meat using two forks, discarding large fat chunks.
  5. Make the creamy coleslaw by combining shredded green and purple cabbage with shredded carrot in a large bowl. Whisk mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper in a smaller bowl, then toss with the cabbage mixture. Refrigerate until serving.
  6. Lightly butter and toast slider buns in a skillet or under a broiler for 1-2 minutes until golden and slightly crisp.
  7. Assemble sliders by piling pulled pork on the bottom half of each bun, topping with creamy coleslaw, adding pickles and BBQ sauce if desired, then capping with the top bun.

Notes

For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free coleslaw, substitute mayonnaise with vegan mayo. Adding hot sauce to coleslaw adds spice. Use a meat thermometer to avoid overcooking. Let coleslaw rest for at least 30 minutes for best flavor. Toast buns just before serving to prevent sogginess. Variations include spicy rub additions, vegan jackfruit sliders, and Instant Pot cooking.

Nutrition

Keywords: pulled pork sliders, smoky pulled pork, creamy coleslaw, barbecue, sliders recipe, easy pulled pork, slow cooker pulled pork, smoked pork shoulder

Find it online: https://milaspoon.com/savory-smoky-pulled-pork-sliders-recipe-with-easy-creamy-coleslaw/