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Best Easy Pulled Pork Sliders with Tangy Coleslaw

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Tender, smoky pulled pork piled onto soft slider buns and topped with a tangy vinegar-based coleslaw. This easy slow cooker recipe is perfect for game days, lazy Sundays, or feeding a hungry crowd with minimal effort.

Ingredients

Scale
  • 4–5 lbs pork shoulder (pork butt)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 cup BBQ sauce
  • 1 bag (14 oz) coleslaw mix
  • 1/2 cup apple cider vinegar
  • 1/4 cup vegetable oil
  • 3 tablespoons honey
  • 1 teaspoon celery seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 12–16 slider buns
  • Butter, for toasting
  • Optional toppings: pickle slices, jalapeños, extra BBQ sauce

Instructions

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to make the spice rub.
  2. Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, covering every surface. Let sit in the fridge for 30 minutes or up to overnight if time allows.
  3. Place the seasoned pork shoulder in the slow cooker. Pour chicken broth, apple cider vinegar, and Worcestershire sauce around the meat. Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the meat pulls apart easily with a fork.
  4. While the pork cooks, make the coleslaw: In a large bowl, whisk together apple cider vinegar, vegetable oil, honey, celery seeds, salt, black pepper, and red pepper flakes. Add coleslaw mix and toss until coated. Cover and refrigerate for at least 2 hours or overnight.
  5. When the pork is done, carefully remove it from the slow cooker and place on a cutting board. Let rest for 5-10 minutes. Use two forks to shred the meat, discarding any large pieces of fat or bone.
  6. Return the shredded pork to the slow cooker. Pour BBQ sauce over the top and stir to combine. Cook on low for another 15-20 minutes.
  7. Preheat oven to 350°F. Split slider buns in half and place cut-side up on a baking sheet. Brush cut sides with melted butter. Toast for 5-7 minutes until golden.
  8. Assemble sliders: Place a generous scoop of pulled pork on the bottom half of each bun. Top with a forkful of tangy coleslaw. Add the top bun and press down gently. Serve immediately.

Notes

Don’t rush the cook time; low and slow is key for tender pork. Let the coleslaw sit for at least 2 hours for best flavor. Toast the buns to prevent sogginess. Double the coleslaw if desired. For a quicker version, use an Instant Pot on high pressure for 90 minutes.

Nutrition

Keywords: pulled pork sliders, tangy coleslaw, slow cooker pulled pork, game day food, easy pulled pork recipe

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