BBQ Pulled Pork Sliders with Coleslaw: Mouthwatering Recipe

Why You’ll Love These BBQ Pulled Pork Sliders with Coleslaw

Let me tell you, there’s nothing like the smell of slow-cooked pork wafting through the house on a lazy Sunday afternoon. I first made these BBQ Pulled Pork Sliders with Coleslaw for a family game night, and they were such a hit that my brother-in-law still asks me to bring them to every gathering. These sliders are messy, juicy, and downright delicious. The tangy coleslaw adds a refreshing crunch that balances the rich, smoky pork perfectly. Whether you’re feeding a crowd or just craving something hearty, this recipe is a winner.

A Little History Behind the Dish

Pulled pork has deep roots in Southern barbecue culture, where patience and flavor go hand in hand. Traditionally, it’s cooked low and slow over wood smoke until the meat falls apart. Nowadays, we’ve adapted this classic into bite-sized portions served on soft slider buns. Adding coleslaw isn’t just about texture—it’s a nod to Southern picnics where slaw was a staple side dish. My version combines all these traditions into one easy-to-eat package that feels both nostalgic and modern.

Why You’ll Love This Recipe

Here’s the deal: this recipe is simple enough for beginners but impressive enough for seasoned cooks. The pork becomes melt-in-your-mouth tender, thanks to a slow cooker. The homemade BBQ sauce? Oh, it’s finger-licking good. And let’s not forget the coleslaw—it’s creamy, crunchy, and cuts through the richness of the pork beautifully. Plus, everything can be prepped ahead of time, so you’re not stuck in the kitchen while your guests are having fun.

Perfect Occasions to Make This Recipe

These BBQ Pulled Pork Sliders with Coleslaw are perfect for tailgating parties, summer barbecues, or even cozy winter nights. They’re also great for potlucks because they’re easy to transport and always disappear fast. I once brought them to a friend’s birthday bash, and people couldn’t stop raving about how tasty they were. Trust me, no matter the occasion, these sliders will steal the show.

Ingredients

1. 3 lbs pork shoulder (also known as pork butt)
2. 1 cup BBQ sauce (store-bought or homemade)
3. 1 tablespoon smoked paprika
4. 1 teaspoon garlic powder
5. 1 teaspoon onion powder
6. 1 teaspoon salt
7. ½ teaspoon black pepper
8. 1 small head green cabbage, shredded
9. 2 medium carrots, grated
10. ½ cup mayonnaise
11. 2 tablespoons apple cider vinegar
12. 1 tablespoon sugar
13. 12 slider buns
14. Pickles, for serving (optional)

Substitution Options

• For pork shoulder: Use chicken thighs if you want a lighter option.
• For BBQ sauce: Swap with teriyaki sauce for an Asian twist.
• For coleslaw: Try using broccoli slaw instead of cabbage.
• For slider buns: Use whole wheat rolls or lettuce wraps for a low-carb version.

Step 1: Season and Cook the Pork

Start by patting the pork shoulder dry with paper towels. Rub it generously with smoked paprika, garlic powder, onion powder, salt, and pepper. Place it in a slow cooker and pour half a cup of BBQ sauce over the top. Set the cooker to low and let it work its magic for 8 hours. As the pork cooks, your house will fill with the most amazing aroma—smoky, sweet, and savory all at once. Pro tip: resist the urge to peek during cooking; keeping the lid closed ensures the pork stays moist.

Step 2: Shred the Pork

Once the pork is fork-tender, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Don’t worry if some parts are falling apart—that’s exactly what you want! Return the shredded pork to the slow cooker and mix it with the remaining BBQ sauce. Let it sit on warm while you prep the coleslaw.

Step 3: Make the Coleslaw

In a large bowl, combine the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, and sugar. Toss everything together until the veggies are evenly coated. Taste and adjust the seasoning if needed. The coleslaw should be creamy yet tangy, with a satisfying crunch. Chef’s tip: chill the coleslaw for 15 minutes before assembling the sliders to let the flavors meld.

Step 4: Assemble the Sliders

To assemble, lightly toast the slider buns for extra texture. Spoon a generous portion of pulled pork onto each bun, then top with a heap of coleslaw. Add a pickle slice if you’re feeling fancy. Serve immediately while everything is fresh and flavorful. Your guests won’t be able to resist grabbing seconds—or thirds!

Timing

Task	Time
Prep Time	15 minutes
Cooking Time	8 hours
Resting Time	10 minutes
Total Time	8 hours 25 minutes

Chef’s Secret

For an extra layer of flavor, add a splash of liquid smoke to the slow cooker along with the pork. It gives the dish that authentic barbecue taste without needing a smoker. Just a little goes a long way!

Extra Info

Did you know that coleslaw dates back to ancient Rome? Back then, it was simply shredded cabbage dressed with vinegar. Today, we’ve jazzed it up with mayo and other ingredients, turning it into the creamy delight we know and love.

Necessary Equipment

• Slow cooker
• Large mixing bowls
• Tongs
• Cutting board
• Measuring cups and spoons

Storage

If you have leftovers, store the pulled pork and coleslaw separately in airtight containers in the fridge. The pork will keep for up to 4 days, while the coleslaw is best enjoyed within 2 days. Reheat the pork gently in the microwave or on the stovetop to avoid drying it out. Avoid freezing the coleslaw, as the mayo can separate when thawed.

When reheating, add a splash of water or broth to the pork to keep it moist. You can refresh the coleslaw by tossing it with a bit more mayo and vinegar before serving.

For outdoor events, pack the components separately in insulated containers. Assemble the sliders on-site for maximum freshness and flavor.

Tips and Advice

• Use a meat thermometer to ensure the pork reaches an internal temperature of 195°F for optimal tenderness.
• Make the coleslaw a day ahead to save time on the day of your event.
• Serve the sliders with extra BBQ sauce on the side for those who love it saucy.

Presentation Tips

• Arrange the sliders on a wooden platter for a rustic look.
• Garnish with fresh parsley or cilantro for a pop of color.
• Serve with colorful napkins and mini forks for easy handling.

Healthier Alternative Recipes

Looking to lighten up? Here are six variations:

1. Vegan Option: Substitute jackfruit for pork and use vegan mayo in the coleslaw.
2. Low-Carb Option: Swap slider buns for lettuce wraps.
3. Gluten-Free Option: Use gluten-free buns and BBQ sauce.
4. Spicy Kick: Add hot sauce to the pork and sprinkle red pepper flakes on the coleslaw.
5. Fruit Twist: Mix diced apples into the coleslaw for sweetness.
6. Herbaceous Flavor: Stir chopped cilantro into the coleslaw for brightness.

Mistake 1: Overcooking the Coleslaw

Overcooking the coleslaw happens when you toss it too early with dressing and leave it sitting for hours. This breaks down the cabbage, making it soggy. To avoid this, dress the coleslaw right before serving or chill it briefly after mixing.

Mistake 2: Skipping Resting Time

Skipping resting time for the pulled pork means missing out on juiciness. After shredding, let the pork soak in the sauce for 10 minutes to absorb all the flavors fully. Patience pays off here!

Mistake 3: Using Dry Buns

Dry buns ruin the experience. Always lightly toast them to add texture without drying them out completely. Pro tip: brush the buns with butter before toasting for added flavor.

FAQ

Can I make this recipe in an Instant Pot?

Absolutely! Cook the pork on high pressure for 60 minutes, then naturally release the pressure. The result will be just as tender and flavorful.

How do I reheat leftover pulled pork?

Reheat gently in the microwave with a splash of water or broth to keep it moist. Alternatively, warm it in a skillet over low heat.

What can I serve with these sliders?

Pair them with cornbread, baked beans, or a crisp green salad for a complete meal.

Can I freeze the pulled pork?

Yes, freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Is this recipe kid-friendly?

Kids love these sliders! For picky eaters, serve the coleslaw on the side.

How do I prevent the coleslaw from being watery?

Pat the shredded cabbage dry with a clean kitchen towel before mixing it with the dressing.

Can I use a different type of vinegar?

Rice vinegar or white wine vinegar works well as substitutes for apple cider vinegar.

Do I need a slow cooker?

No, you can roast the pork in the oven at 300°F for 4-5 hours until tender.

How much coleslaw should I put on each slider?

About 1-2 tablespoons per slider is perfect for balancing the flavors.

Can I use store-bought coleslaw?

Yes, but homemade is fresher and allows you to control the ingredients.

Final Thoughts

There you have it—your ultimate guide to making unforgettable BBQ Pulled Pork Sliders with Coleslaw. With their smoky, tangy flavors and crowd-pleasing appeal, these sliders are sure to become a favorite in your household. Whether you’re hosting a party or enjoying a quiet evening at home, this recipe delivers big on taste and convenience. So grab your apron and get ready to wow everyone with your culinary skills. Happy cooking!