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Savory Smoky Pulled Pork Sliders with Easy Tangy Coleslaw Twist

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These savory smoky pulled pork sliders combine tender, slow-cooked pork shoulder with a homemade smoky barbecue sauce and a crisp, tangy coleslaw for a fresh twist. Perfect for casual gatherings or game days, they deliver bold flavors and satisfying textures.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt), well-marbled
  • 2 tbsp smoked paprika
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/4 cup apple cider vinegar (60 ml)
  • 1 cup water or broth (240 ml)
  • 1 cup ketchup (240 ml)
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 2 tbsp brown sugar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 3 cups shredded green cabbage (about 200 g)
  • 1 cup shredded carrots (100 g)
  • 1/4 cup finely sliced red onion (40 g)
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 cup mayonnaise (60 ml)
  • Salt and pepper to taste
  • 12 small slider buns
  • Pickles (optional)

Instructions

  1. In a small bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, salt, and pepper. Rub the spice blend all over the pork shoulder, coating thoroughly. Optionally, wrap and chill overnight to deepen flavor.
  2. Pour apple cider vinegar and water or broth into the slow cooker. Place the seasoned pork shoulder on top, fat side up.
  3. Cover and cook on low for 6-7 hours until pork is fork-tender and shreds easily.
  4. While pork cooks, combine ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, brown sugar, Dijon mustard, garlic powder, salt, and pepper in a saucepan. Simmer on low heat for 10 minutes, stirring occasionally.
  5. In a large bowl, whisk apple cider vinegar, honey, Dijon mustard, mayonnaise, salt, and pepper until smooth. Toss shredded cabbage, carrots, and red onion into the dressing. Mix well and chill until serving.
  6. Transfer cooked pork to a large bowl or cutting board. Use forks or meat claws to shred the meat, discarding large fat pieces.
  7. Pour about two-thirds of the barbecue sauce over shredded pork and mix well. Reserve remaining sauce for serving.
  8. Optionally, warm slider buns wrapped in foil in a 350°F (175°C) oven for 5-7 minutes or toast lightly in a skillet.
  9. Assemble sliders by piling pulled pork on bottom bun, topping with tangy coleslaw, adding pickles if desired, and finishing with top bun.

Notes

For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free coleslaw, substitute vegan mayonnaise or coconut yogurt. Save some cooking liquid to moisten pork if dry. Start coleslaw while pork cooks to save time. Let pork rest before shredding to retain juices. Optionally add cayenne or chipotle powder for heat. Pork can be cooked in oven at 300°F (150°C) covered for 4-5 hours as alternative.

Nutrition

Keywords: pulled pork sliders, smoky pulled pork, tangy coleslaw, barbecue sauce, slow cooker recipe, easy sliders, game day food, comfort food

Find it online: https://freshforkful.com/savory-smoky-pulled-pork-sliders-recipe-easy-tangy-coleslaw-twist/