Description

These savory pulled pork sliders with crunchy coleslaw are a quick and easy crowd-pleaser perfect for casual gatherings or weeknight dinners. The tender, slow-cooked pork pairs perfectly with a tangy, crisp coleslaw for a satisfying and flavorful meal.

Ingredients

Scale

3–4 lbs pork shoulder (also called pork butt), trimmed of excess fat
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp ground black pepper
½ tsp cayenne pepper (optional)
1 cup chicken broth or water
2 tbsp apple cider vinegar
3 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1 large carrot, grated
½ cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp honey or maple syrup
Salt and pepper to taste
1 tsp celery seeds (optional)
12 slider buns or small soft rolls
Butter for toasting buns (optional)
Pickles or jalapeños for topping (optional)

Instructions

Prepare the Pork Rub: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Season the Pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, pressing it in so it sticks well. Let it rest for at least 30 minutes or overnight in the fridge for deeper flavor.
Set Up Slow Cooker: Pour the chicken broth and apple cider vinegar into the slow cooker. Place the pork shoulder inside, fat side up.
Cook the Pork: Cover and cook on low for 8-9 hours or on high for 4-5 hours until the pork easily pulls apart with a fork.
Make the Coleslaw: Combine shredded green and red cabbage, grated carrot, and celery seeds in a large bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper.
Dress the Slaw: Pour the dressing over the cabbage mixture and toss well to coat. Refrigerate until ready to serve, ideally for at least 30 minutes.
Shred the Pork: Transfer cooked pork to a plate or cutting board. Use two forks or meat claws to shred the meat into bite-sized pieces, discarding large chunks of fat.
Toast the Buns: Lightly butter the slider buns and toast them on a hot skillet until golden brown and slightly crispy.
Assemble the Sliders: Pile shredded pork onto the bottom half of each bun, spoon a generous amount of coleslaw on top, add pickles or jalapeños if desired, and cover with the top bun. Serve immediately.

Notes

For best flavor, season the pork the night before. Toast buns to prevent sogginess. Save some pork juices to drizzle on sliders for extra moisture. The pulled pork tastes better the next day. For gluten-free, use gluten-free buns or lettuce wraps. Mayonnaise can be swapped with vegan mayo or Greek yogurt for dairy-free coleslaw.

Prep Time: 15 minutes
Cook Time: 8 hours 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slider
Calories: 350
Sugar: 6
Sodium: 550
Fat: 18
Saturated Fat: 4
Carbohydrates: 28
Fiber: 3
Protein: 20

Keywords: pulled pork sliders, coleslaw, slow cooker pulled pork, easy sliders, party food, comfort food, barbecue sliders