BBQ Pulled Pork Coleslaw Sliders

Slow-cooked BBQ pulled pork sliders with crisp coleslaw are my secret for stress-free gatherings all year long Each bite of smoky tender pork balanced with refreshing slaw on a soft bun vanishes fast at family cookouts game days or even snowy weekends when we all crave something cozy and bold

When I first made these sliders for a backyard birthday my friends hovered by the serving tray waiting for seconds These are always the first to disappear

Ingredients

• Boneless pork shoulder or butt: Choose well-marbled cuts for best moisture and shredding
• BBQ sauce: Your favorite store-bought or homemade adds sweet tangy backbone Try to find one without high fructose corn syrup for clean flavor
• Brown sugar: Sweetens and caramelizes the pork when slow-cooked opt for dark brown for deeper molasses notes
• Apple cider vinegar: Brightens the dish and cuts the richness Pick one with the mother for best flavor
• Smoked paprika: Boosts smokiness and depth Look for Spanish smoked paprika labeled as pimenton
• Onion and garlic: Build savory layers Use yellow onion and fresh garlic for classic flavor base
• Buns: Choose soft mini brioche or potato rolls for a tender bite Avoid dense breads that overwhelm the pork
• Coleslaw mix: Pre-shredded saves time fresh green and red cabbage stays crisp
• Mayonnaise: Gives the slaw creamy body Choose full-fat for richest texture
• Dijon mustard: Lends a spicy tang Try whole grain for extra flavor pops
• Celery seed: Adds classic deli slaw aroma Small jars stay fresher longer

Instructions

Prep the Pork:

Pat the pork dry and trim any excess fat Rub the entire surface with salt smoked paprika and brown sugar Press seasoning onto the meat so it sticks well

Sear for Flavor:

Heat a heavy Dutch oven or slow cooker insert over medium-high until hot Sear all sides of the pork for two to three minutes per side until deeply browned This step locks in flavor

Slow Cook Until Tender:

Add sliced onion minced garlic BBQ sauce apple cider vinegar and a splash of water Nestle the pork in the sauce Cover and cook on low for eight to ten hours Until the meat falls apart with a fork and juices bubble thickly

Shred the Pork:

Lift pork out and let cool slightly Use two forks to shred thoroughly Discard fat Return pork to sauce in the pot and stir well so every piece soaks up juices

Toast the Buns:

Brush slider buns lightly with butter and toast in a hot skillet or under the broiler Watch closely for golden edges This keeps buns from going soggy once the pork is added

Make the Coleslaw:

Stir together mayonnaise Dijon mustard vinegar sugar celery seed and a generous pinch of salt Toss with coleslaw mix until coated Slaw should stay crisp but creamy Season to taste and refrigerate until ready to serve

Assemble the Sliders:

Pile warm pulled pork onto toasted buns and mound coleslaw on top Press the top bun down gently Serve right away while warm and juicy

Save

These sliders also remind me of long summer nights on my grandmother’s screened porch everyone laughing and passing the coleslaw around

Storage Tips

Shredded BBQ pork keeps in the fridge for up to four days Store coleslaw and buns separately so nothing gets soggy Pork also freezes beautifully in airtight containers up to three months Thaw and heat with a splash of water

Ingredient Substitutions

Try chicken thighs or jackfruit for a lighter or plant-based version Swap in honey for brown sugar if needed Use your favorite vinegar type for the slaw even lemon juice works

Serving Suggestions

Pair with corn on the cob kettle chips or sliced pickles For parties offer extra toppings like sliced jalapenos hot sauce or crispy onions These sliders make a hearty main for game day buffets

Cultural Inspiration

Pulled pork traces back to southern US barbecue traditions Every family has its own rub and sauce blend Making sliders is a modern twist that fits today’s casual parties This dish brings different generations together around messy shared plates

Seasonal Adaptations

Use fresh garden cabbage and carrots for the slaw in summer Mix in chopped apple or pears with coleslaw in fall Serve with tangy quick pickles for a cool contrast in spring

Success Stories

Readers often share that these sliders are a go-to for birthday parties and potlucks One friend even served them at her wedding reception because they make a whole crowd feel at home The leftovers never last long in my house

Freezer Meal Conversion

Make a double batch of pulled pork and freeze half in meal-size portions It reheats beautifully and solves dinner emergencies Toast fresh buns just before serving for best texture Store frozen coleslaw mix and toss with dressing later

Save

These pulled pork sliders will have everyone circling back for seconds Juicy smoky and easy to share they are always a smash hit

Recipe Guide

→ How do I keep pulled pork juicy?

Slow-cook the pork with a bit of broth or apple juice. Shred while warm and mix in some extra sauce to retain moisture.

→ What cabbage works best for coleslaw?

Green cabbage is classic, but mixing in red cabbage or carrots adds color and crunch to your slaw.

→ Can I make sliders ahead of time?

Prepare pork and coleslaw early. Assemble sliders just before serving to avoid soggy buns.

→ What sauce pairs well with BBQ pulled pork?

Traditional barbecue sauce works best, but try smoky chipotle or tangy mustard-based sauces for variety.

→ What are good slider bun substitutes?

Try Hawaiian rolls, mini brioche buns, or even small pretzel rolls for different flavor and texture options.