Why These BBQ Pulled Pork Sliders with Coleslaw Are a Game Changer
Let me tell you about the time I served these BBQ Pulled Pork Sliders with Coleslaw (Family Sized) at my son’s birthday party. Picture this: 15 hungry kids and their parents, all expecting something good. By the time I set the platter down, it was like a scene from a movie—everyone grabbed a slider, and the room went silent except for happy chewing sounds. That’s how I knew this recipe was a keeper. It’s simple, flavorful, and perfect for feeding a crowd without breaking a sweat.
The Story Behind This Classic Dish
Pulled pork has deep roots in Southern barbecue traditions. Back in the day, slow-cooking tough cuts of meat over low heat transformed them into tender, juicy masterpieces. Nowadays, we’ve adapted this method for busy families by using slow cookers or ovens. Adding coleslaw to sliders is a nod to classic Southern flavors, where creamy, crunchy textures meet tangy BBQ sauce. When I first made this dish, I wanted to honor tradition while keeping it easy enough for a weeknight dinner.
Why You’ll Love This Recipe
What’s not to love? The pork is fall-apart tender, coated in a sticky, smoky BBQ sauce that makes your taste buds dance. The coleslaw adds a refreshing crunch that balances the richness of the meat. Plus, it’s family-sized, so there’s plenty to go around. Whether you’re feeding your crew or hosting friends, this dish is a guaranteed hit. And trust me, once you try it, you’ll want to make it again and again.
Perfect Occasions to Whip Up This Dish
These sliders are perfect for game nights, potlucks, or casual get-togethers. They’re also great for holidays when you need something hearty but don’t want to spend hours in the kitchen. I even pack them for picnics because they travel well and everyone loves them. Honestly, any excuse to make these sliders is a good one!
Ingredients You’ll Need
- 4 lbs pork shoulder (also known as pork butt)
- 1 cup BBQ sauce (store-bought or homemade)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup apple cider vinegar
- 1 small cabbage, shredded
- 2 medium carrots, grated
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 12 slider buns
Substitution Options
- Swap pork shoulder for chicken thighs if you prefer poultry.
- Use Greek yogurt instead of mayo for a lighter coleslaw.
- Gluten-free buns work perfectly if you’re catering to dietary needs.
Step 1: Preparing the Pork
Start by patting the pork shoulder dry with paper towels. This helps the seasoning stick better. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice blend all over the pork—it should look like it’s wearing a cozy red coat. Place the pork in a slow cooker and pour apple cider vinegar around it. This liquid keeps the meat moist and infuses it with flavor. Pro tip: Let the pork sit in the fridge with the rub on for an hour before cooking to deepen the flavors.
Step 2: Slow Cooking the Pork
Cook the pork on low for 8-10 hours or high for 6-8 hours. The goal is tender, shreddable meat. When it’s done, the pork will practically fall apart at the touch of a fork. Remove it from the slow cooker and let it rest for 10 minutes. Meanwhile, skim off any excess fat from the cooking liquid—you can use some of this flavorful juice to mix with your BBQ sauce later.
Step 3: Making the Coleslaw
In a large bowl, combine shredded cabbage, grated carrots, mayo, Dijon mustard, and apple cider vinegar. Toss everything together until the veggies are evenly coated. Taste and adjust seasoning if needed. The coleslaw should be creamy, tangy, and crunchy—a perfect contrast to the rich pork. Chef’s tip: Make the coleslaw ahead of time so the flavors meld together beautifully.
Step 4: Assembling the Sliders
Shred the pork using two forks, then mix it with your favorite BBQ sauce. Toast the slider buns lightly for extra texture. Pile a generous amount of pulled pork onto each bun, top with a spoonful of coleslaw, and serve. The combination of warm, saucy pork and cool, crisp coleslaw is pure magic. Pro tip: Use a muffin tin to hold the sliders upright for easy serving.
Timing Breakdown
- Prep Time: 20 minutes
- Cooking Time: 8-10 hours (slow cooker) or 6-8 hours (high setting)
- Resting Time: 10 minutes
- Total Time: Approximately 9-11 hours
Chef’s Secret
For an extra layer of flavor, add a splash of liquid smoke to the pork while it cooks. It mimics the taste of traditional wood-smoked barbecue and takes this dish to the next level.
Extra Info
Did you know that coleslaw dates back to ancient Rome? The Romans enjoyed raw cabbage dressed with vinegar, oil, and eggs. Today’s version is simpler but just as delicious. Fun fact: “Slaw” comes from the Dutch word “sla,” meaning salad.
Necessary Equipment
- Slow cooker or oven-safe pot
- Tongs
- Large mixing bowls
- Grater for carrots
- Muffin tin (optional, for serving)
Storage Tips
If you have leftovers, store the pulled pork and coleslaw separately in airtight containers. The pork will keep in the fridge for up to 4 days, while the coleslaw stays fresh for 2-3 days. Reheat the pork gently on the stovetop or microwave, adding a splash of broth to keep it moist. Avoid freezing the coleslaw, as the veggies can become soggy.
For longer storage, freeze the pulled pork in portion-sized bags. Thaw overnight in the fridge before reheating. Never refreeze thawed meat, as it affects texture and safety.
When packing leftovers for lunch, assemble the sliders cold. The pork and coleslaw taste amazing even at room temperature, making them ideal for meal prep.
Tips and Advice
To make the pork extra tender, trim excess fat before cooking. Use a sharp knife to remove thick layers, leaving just enough to keep the meat juicy. If you’re short on time, buy pre-shredded cabbage for the coleslaw. For a smokier flavor, char the pork under the broiler for a few minutes after shredding.
