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Tender Pulled Pork Sliders Recipe Easy Homemade Sliders with Tangy Coleslaw

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Juicy, tender pulled pork piled high on soft slider buns, balanced perfectly with a tangy, vinegar-forward coleslaw. This recipe is easy to prepare and perfect for casual gatherings or game days.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup apple cider vinegar
  • ½ cup water or low-sodium chicken broth
  • 4 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrots
  • ½ small red onion, thinly sliced
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste
  • Slider buns or small soft rolls (around 12, brioche-style works great!)
  • Optional: pickles for extra crunch and tang

Instructions

  1. In a medium bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub this spice mix all over the pork shoulder, making sure to get into any crevices. This step can be done the night before to deepen flavor (about 10 minutes prep).
  2. Place the seasoned pork shoulder into the slow cooker. Pour the apple cider vinegar and water (or broth) around the pork—try not to wash off the rub. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours until pork is fork-tender and easily pulls apart. If using an Instant Pot, cook on high pressure for about 90 minutes, then natural release for 15 minutes.
  3. While the pork cooks, shred the cabbage and carrots, and thinly slice the red onion. In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Toss the shredded veggies into the dressing until well coated. Chill in the fridge for at least 30 minutes to let flavors meld.
  4. Once the pork is cooked, transfer it to a large bowl and shred it using two forks or meat claws. Discard any large pieces of fat. Return the shredded pork to the slow cooker to soak up the juices for about 10 minutes to keep it juicy.
  5. Warm the slider buns in a skillet or oven for a few minutes until soft and slightly toasted. Pile each bun with a generous handful of pulled pork, then top with a scoop of the tangy coleslaw. Add pickles if desired.

Notes

For best results, rub the pork the night before to deepen flavor. Use soft, slightly sweet buns like brioche or potato rolls for best texture. Save some pork juices to drizzle over sliders before serving to keep them moist. For a gluten-free option, use gluten-free buns or lettuce wraps. You can substitute mayonnaise in the coleslaw with Greek yogurt for a lighter version. If using the oven, roast pork shoulder at 300°F covered with foil for about 4 hours, then finish under the broiler for crust.

Nutrition

Keywords: pulled pork sliders, homemade sliders, tangy coleslaw, slow cooker pulled pork, easy party food, game day recipe, slider buns, barbecue sliders

Find it online: https://sweetstirring.com/tender-pulled-pork-sliders-recipe-easy-homemade-sliders-with-tangy-coleslaw/