Print

Ultimate BBQ Pulled Pork Sliders with Coleslaw

BBQ Pulled Pork Sliders - featured image
Print Recipe

These Ultimate BBQ Pulled Pork Sliders with Coleslaw are the perfect crowd-pleaser, featuring tender, smoky pork shoulder slow-cooked to perfection, topped with a tangy homemade coleslaw on soft toasted buns. Easy to make and always a hit at potlucks, game days, or any gathering.

Ingredients

Scale
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3–4 pounds pork shoulder (pork butt)
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon molasses
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 4 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seeds
  • Salt and pepper to taste
  • 12 slider buns (brioche recommended)
  • Butter, for toasting the buns

Instructions

  1. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cayenne, salt, and black pepper. Mix well.
  2. Pat the pork shoulder dry with paper towels. Rub olive oil all over the pork, then coat evenly with the dry rub, pressing it into the meat.
  3. Heat a large skillet over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side.
  4. Place the seared pork shoulder in the slow cooker. Add chicken broth, Worcestershire sauce, and apple cider vinegar. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat shreds easily.
  5. While the pork cooks, make the BBQ sauce. In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, molasses, smoked paprika, garlic powder, onion powder, and cayenne. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally. Season with salt and pepper to taste. Set aside.
  6. Once the pork is cooked, carefully transfer it to a large cutting board or bowl. Reserve about 1/2 cup of the cooking liquid. Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat or bone.
  7. Return the shredded pork to the slow cooker. Pour the BBQ sauce over the top and add the reserved cooking liquid. Stir to combine. Cook on low for another 20-30 minutes to let the flavors meld.
  8. In a large bowl, combine shredded cabbage and carrots. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Cover and refrigerate for at least 30 minutes.
  9. Split the slider buns and lightly butter the cut sides. Toast them in a skillet or on a griddle over medium heat until golden brown.
  10. To assemble, place a generous pile of pulled pork on the bottom half of each bun. Top with a spoonful of coleslaw. Add the top bun and press down gently. Serve immediately.

Notes

For best results, use pork shoulder (pork butt) and cook on low for 8-10 hours. Do not skip searing the pork or toasting the buns. The coleslaw can be made a day ahead. Leftover pulled pork freezes well for up to 3 months.

Nutrition

Keywords: BBQ pulled pork, sliders, coleslaw, slow cooker, game day, potluck, pork shoulder

Find it online: https://goldensimmer.com/ultimate-bbq-pulled-pork-sliders-with-coleslaw/