Print

Savory BBQ Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

bbq pulled pork sliders - featured image
Print Recipe

These sliders combine tender, smoky pulled pork with a tangy, creamy coleslaw on soft mini buns, perfect for casual gatherings or quick weeknight meals.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), well-marbled
  • 1 yellow onion, thinly sliced
  • 3–4 garlic cloves, minced
  • 1 ½ cups BBQ sauce (about 360 ml), smoky and tangy
  • 1 teaspoon smoked paprika
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • Salt and black pepper, to taste
  • 3 cups shredded green cabbage (about 225 g)
  • 1 medium carrot, shredded
  • ½ cup mayonnaise (about 120 ml)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or sugar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 12 mini slider buns
  • Optional: 2 tablespoons butter for toasting buns

Instructions

  1. Trim excess fat from the pork shoulder, leaving some fat for juiciness. Season generously with salt, pepper, and smoked paprika. Place sliced onions and minced garlic at the bottom of the slow cooker or Instant Pot.
  2. Place the pork on top of the onions and garlic. Pour BBQ sauce, apple cider vinegar, and brown sugar evenly over the pork.
  3. For slow cooker: Cook on low for 8 hours or high for 4 hours. For Instant Pot: Cook on high pressure for 60 minutes, then allow natural release.
  4. Remove pork once tender and shred with two forks. Mix shredded pork back into the cooking juices. If sauce is too thin, simmer to reduce before mixing.
  5. While pork cooks, shred cabbage and carrot. In a bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Toss veggies with dressing until well coated. Refrigerate at least 30 minutes.
  6. Optional: Butter slider buns lightly and toast on a skillet over medium heat for 1-2 minutes per side until golden brown.
  7. Assemble sliders by spooning pulled pork onto buns and topping with a generous scoop of creamy coleslaw. Serve immediately.

Notes

Let pulled pork rest after cooking to redistribute juices. Mix pork back into cooking juices to keep moist. For less soggy coleslaw, salt shredded veggies and drain excess moisture before mixing dressing. Toast buns with butter for better texture. Coleslaw can be made a day ahead for deeper flavor. Substitute Greek yogurt for mayo for lighter coleslaw. Use gluten-free buns or lettuce wraps for gluten-free option.

Nutrition

Keywords: BBQ pulled pork, sliders, creamy coleslaw, slow cooker, Instant Pot, easy dinner, party food, comfort food

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