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Tender BBQ Pulled Pork Sliders with Easy Creamy Coleslaw

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Juicy, tender pulled pork with smoky BBQ flavor paired with a crisp, creamy coleslaw, served on toasted slider buns. Perfect for casual gatherings or midnight cravings.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), well-marbled
  • 1 cup BBQ sauce (e.g., Sweet Baby Ray’s)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons apple cider vinegar
  • 1/2 cup water or broth
  • 4 cups coleslaw mix (shredded cabbage and carrots)
  • 1/2 cup mayonnaise (or Greek yogurt for lighter twist)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or sugar
  • 1 teaspoon Dijon mustard (optional)
  • Salt and pepper to taste
  • 12 small slider buns (brioche style recommended)
  • Sliced pickles (optional garnish)

Instructions

  1. Pat the pork shoulder dry with paper towels. Sprinkle evenly with onion powder, garlic powder, smoked paprika, salt, and pepper. Rub the spices all over the pork for a nice crust.
  2. Place the pork in a slow cooker or Instant Pot. Add water or broth and apple cider vinegar around the pork to keep it moist.
  3. Cook the pork: For slow cooker, cook on low for 8 hours or high for 4-5 hours. For Instant Pot, seal and cook on high pressure for 60 minutes, then natural release for 15 minutes. Pork is done when it easily pulls apart with two forks.
  4. Transfer cooked pork to a large bowl and shred thoroughly using two forks or tongs, discarding large chunks of fat.
  5. Pour BBQ sauce over shredded pork and toss until well coated. Taste and add more sauce if desired.
  6. Prepare the coleslaw by whisking together mayonnaise, apple cider vinegar, honey, Dijon mustard (if using), salt, and pepper in a large bowl. Add coleslaw mix and toss until evenly coated.
  7. Lightly toast slider buns on a skillet or in the oven to add crunch and warmth.
  8. Assemble sliders by spooning generous portions of pulled pork onto the bottom bun, topping with creamy coleslaw, adding pickles if desired, and capping with the top bun. Serve immediately.

Notes

Check pork at 4-hour mark on low to avoid drying out. Shred pork while warm for best texture. Toast buns lightly to prevent sogginess. Adjust BBQ sauce amount to taste. Coleslaw can be made with Greek yogurt or dairy-free mayo for lighter or dairy-free versions. Pork can be roasted in a Dutch oven at 300°F for 3-4 hours if no slow cooker or Instant Pot is available.

Nutrition

Keywords: pulled pork sliders, BBQ pulled pork, creamy coleslaw, slow cooker pulled pork, Instant Pot pulled pork, slider recipe, BBQ sliders, comfort food

Find it online: https://grubella.com/tender-bbq-pulled-pork-sliders-recipe-with-easy-creamy-coleslaw-guide/