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Savory BBQ Pulled Pork Sliders with Creamy Coleslaw

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Tender, juicy pulled pork sliders topped with a creamy, tangy coleslaw, perfect for parties and quick gatherings. The homemade BBQ sauce balances smoky, sweet, and tangy flavors for an unforgettable bite.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt), with marbling
  • Homemade BBQ Sauce:
  • 6 oz tomato paste
  • 1/4 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • Salt to taste
  • Pinch of cayenne pepper (optional)
  • 12 small slider buns (soft brioche or any soft roll)
  • Creamy Coleslaw Topping:
  • 3 cups finely shredded green cabbage
  • 1 cup grated carrots
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp celery seed (optional)
  • Salt and pepper to taste
  • Optional garnishes: pickles, sliced jalapeños, fresh herbs like cilantro or parsley

Instructions

  1. Prepare the BBQ Sauce: In a medium bowl, whisk together tomato paste, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne if using. Taste and adjust seasoning. Takes about 5 minutes.
  2. Season the Pork Shoulder: Trim large chunks of fat from the pork. Rub with salt and pepper, then coat generously with half of the BBQ sauce mixture. Let sit for 15 minutes while prepping cooker.
  3. Cook the Pork:
  4. Slow Cooker: Place pork in slow cooker, pour remaining BBQ sauce on top, cover, and cook on low for 6-8 hours or high for 4-5 hours until fork-tender.
  5. Instant Pot: Add 1/2 cup water or broth to pot, place pork on trivet, cover with BBQ sauce, seal, and cook on high pressure for 60 minutes. Let pressure release naturally for 15 minutes.
  6. Make the Creamy Coleslaw: Combine shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper in a bowl. Toss well and refrigerate until serving. Prep time: 10 minutes.
  7. Shred the Pork: Using two forks or meat claws, shred pork directly in slow cooker or on a plate. Mix in remaining cooking juices for flavor and moisture.
  8. Assemble the Sliders: Lightly toast slider buns if desired. Pile on pulled pork, top with creamy coleslaw, and add optional garnishes like pickles or jalapeños.

Notes

Toast buns before assembling to prevent sogginess. Save leftover BBQ sauce to drizzle over sliders before serving. Shred pork warm for best texture. Coleslaw tastes better after sitting for a bit. Can roast pork shoulder at 275°F for 4-5 hours if no slow cooker or Instant Pot is available. For gluten-free, use gluten-free buns. For lighter coleslaw, substitute some or all mayo with Greek yogurt.

Nutrition

Keywords: BBQ pulled pork, sliders, creamy coleslaw, party food, slow cooker, Instant Pot, homemade BBQ sauce, easy recipe

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