Cozy Pulled Pork Sliders Recipe with Easy Homemade Creamy Coleslaw

It was one of those chilly Sunday afternoons where the whole house felt like it needed a little extra comfort. I remember standing in my kitchen, half-dreading the thought of making dinner after a long week, when I stumbled on this pulled pork sliders recipe. Honestly, it started as a bit of a happy accident—I had a leftover pork shoulder and just a handful of pantry staples, plus some shredded cabbage begging to be used before it went bad. I threw together a quick creamy coleslaw to go with the pork, not expecting much. But as soon as I took that first bite, I realized this was exactly what cozy feels like on a plate. The tender, smoky pork paired with the cool, tangy slaw on soft mini buns was like a warm hug after a hectic day. Since then, these sliders have turned into my go-to whenever I want something that’s both simple and soul-satisfying, perfect for a low-key dinner or casual gathering. There’s something quietly reassuring about how easily this recipe brings folks together around the table, you know?

Why You’ll Love This Recipe

• Quick & Easy: You can have these cozy pulled pork sliders ready in under 3 hours with minimal hands-on time—great for busy evenings or weekend meal prep.
• Simple Ingredients: No fancy or hard-to-find items here. Just everyday staples like pork shoulder, cabbage, and a few pantry spices.
• Perfect for Casual Gatherings: Whether it’s a game night, family dinner, or a small get-together, these sliders always disappear fast.
• Crowd-Pleaser: Kids and adults alike love the combo of tender pork and creamy coleslaw. It’s the kind of recipe that gets repeat requests.
• Unbelievably Delicious: The pulled pork is juicy and flavorful, while the coleslaw adds a refreshing crunch and tang that balances the richness beautifully.

This isn’t just your average pulled pork slider recipe. What sets it apart is how the creamy coleslaw is made from scratch with a light, tangy dressing that’s not too heavy but still indulgent enough to complement the pork perfectly. I also use a slow-cooking method that breaks down the pork into the most tender, melt-in-your-mouth texture. Honestly, it’s the kind of comfort food that makes you close your eyes after the first bite and savor the moment.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can find everything at your local grocery store.

• For the Pulled Pork:
  • 3-4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 1 tablespoon smoked paprika (adds subtle smoky depth)
  • 1 tablespoon brown sugar (for a touch of sweetness)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup beef or chicken broth (for moisture during slow cooking)
  • 2 tablespoons apple cider vinegar (balances richness)
• For the Creamy Coleslaw:
  • 3 cups shredded green cabbage (firm, crisp preferred)
  • 1 cup shredded carrots (adds natural sweetness)
  • ½ cup mayonnaise (I like Duke’s for creaminess)
  • 2 tablespoons apple cider vinegar (brightens flavors)
  • 1 tablespoon honey or maple syrup (optional, for subtle sweetness)
  • Salt and pepper to taste
• For Assembling:
  • 12 slider buns or small soft rolls (brioche buns work beautifully)
  • Optional pickles or sliced jalapeños for a little kick

If you want to keep it gluten-free, swap regular slider buns for gluten-free rolls or lettuce wraps. You can also substitute Greek yogurt for half the mayo in the coleslaw if you’d prefer a lighter version. When choosing the pork shoulder, I recommend picking one with a good fat cap—that’s what keeps the meat juicy and tender after slow cooking.

Equipment Needed

• Slow cooker or Instant Pot (for tender, hands-off pulled pork)
• Mixing bowls (for coleslaw and seasoning)
• Sharp knife and cutting board (for shredding and prepping veggies)
• Meat forks or two forks (to shred pork easily)
• Measuring spoons and cups
• Optional: Kitchen scale for precise pork weight

You don’t need fancy tools for this recipe. If you don’t have a slow cooker, the oven works fine too—just roast the pork shoulder covered in a Dutch oven at a low temperature for several hours. I’ve tried both methods, and while the slow cooker is more hands-off, the oven can give you a nicer crust if you finish with a quick high-heat blast. A pair of meat forks makes shredding a breeze, but if you don’t have those, two regular forks work just as well.

Preparation Method

1. Prepare the Pork Shoulder: Pat the pork dry with paper towels. In a small bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Rub this spice blend all over the pork shoulder, pressing it into the meat for maximum flavor. (This step takes about 10 minutes.)
2. Slow Cook the Pork: Place the pork shoulder in your slow cooker. Pour the broth and apple cider vinegar around the pork, not directly on top to keep the rub in place. Cover and cook on low for 8-9 hours or on high for 4-5 hours until the pork is fall-apart tender. (If using an Instant Pot, cook on high pressure for about 90 minutes, then natural release.)
3. Make the Creamy Coleslaw: While the pork cooks, combine shredded cabbage and carrots in a large bowl. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, honey (if using), salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat evenly. Chill in the fridge until ready to serve. (This takes about 15 minutes.)
4. Shred the Pork: Once the pork is cooked, transfer it to a large cutting board or bowl. Use two forks to shred the meat into bite-sized pieces, discarding any large chunks of fat. Mix the shredded pork with the cooking liquid left in the slow cooker for extra moisture and flavor. (Plan for 10-15 minutes.)
5. Assemble the Sliders: Toast the slider buns lightly if you like. Pile a generous scoop of pulled pork onto each bun, top with a spoonful of creamy coleslaw, and add pickles or jalapeños if desired. Serve immediately for best texture and flavor.

Pro tip: Keep an eye on the pork during cooking; if the liquid evaporates too much, add a splash more broth. You’ll know the pork is done when it easily pulls apart with a fork and smells savory and slightly sweet from the spice rub. The coleslaw should be chilled but not watery, so toss just before serving if it’s been sitting too long.

Cooking Tips & Techniques

One trick I learned the hard way is not to skip that spice rub—it’s what gives the pork its signature cozy flavor and keeps it from tasting bland. Also, resist the urge to shred the pork while it’s too hot; letting it rest for 10 minutes helps the juices redistribute, which keeps the meat juicy.

When making the coleslaw, shredding the cabbage finely is key to avoid a coarse, overwhelming texture. I use the largest holes on my box grater for carrots and cabbage, which keeps things light and pleasant. Also, give the coleslaw dressing a quick taste and adjust the vinegar or honey to your liking—it’s all about that balance between creamy and tangy.

If you’re in a rush, the Instant Pot method is a lifesaver, but slow cooking overnight is unbeatable for flavor development. And don’t forget to toast your buns lightly to add a little crunch and prevent sogginess from the pork juices.

Variations & Adaptations

• Spicy Pulled Pork: Add a teaspoon of cayenne pepper or a splash of hot sauce to the spice rub for a little heat.
• BBQ Twist: Stir in your favorite barbecue sauce with the shredded pork before assembling the sliders for a tangy glaze.
• Vegan-Inspired Slaw: For a dairy-free coleslaw, swap mayonnaise with vegan mayo or mashed avocado for creaminess.
• Seasonal Slaw Variations: In fall or winter, try adding shredded apple or roasted butternut squash cubes to the coleslaw mix for a sweet twist.
• Low-Carb Option: Serve the pulled pork and coleslaw over lettuce wraps instead of slider buns for a lighter meal.

Personally, I once tried mixing pineapple chunks into the coleslaw, which added a surprising burst of sweetness that my family really enjoyed. Feel free to experiment with flavors that suit your taste buds!

Serving & Storage Suggestions

Serve these cozy pulled pork sliders warm, straight off the grill or slow cooker. They pair wonderfully with crispy sweet potato fries, a cold beer, or a simple green salad to balance the richness. For a crowd, set up a slider bar with extra coleslaw, pickles, and hot sauce on the side.

Leftovers store well in airtight containers in the refrigerator for up to 3 days. Keep the coleslaw separate to prevent soggy buns. To reheat, warm the pulled pork gently in a pan with a splash of broth to keep it moist, then assemble fresh sliders. The flavors actually deepen after a day or two, making for an even tastier lunch the next day!

Nutritional Information & Benefits

Each slider offers approximately 250-300 calories, depending on bun size and toppings. The pork shoulder is a great source of protein and B vitamins, essential for energy and metabolism. The creamy coleslaw adds fiber and vitamin C from the cabbage and carrots, helping with digestion and immune support.

This recipe can easily be adjusted for dietary preferences—using gluten-free buns or swapping mayo for a lighter yogurt-based dressing reduces fat content. Just a heads-up: the pork and mayo contain common allergens, so consider alternatives if needed. Overall, it’s a balanced comfort meal that feels indulgent without being over the top.

Conclusion

Cozy pulled pork sliders with creamy coleslaw are that rare recipe that feels both effortless and special. It’s the kind of meal you can make any day of the week and somehow, it turns into a little celebration on your plate. Whether you’re feeding a crowd or just craving a comforting solo dinner, this recipe adapts beautifully. I love how it invites creativity, whether through a spicy kick or a seasonal twist on the slaw. Give it a try, tweak it to your liking, and enjoy the kind of cozy satisfaction that sticks with you long after the last bite.

And hey, if you try this recipe, drop a comment or share your version—I’d love to hear how you make it your own!

FAQs

Can I make the pulled pork in the oven instead of a slow cooker?

Yes! Roast the pork shoulder covered in a Dutch oven at 275°F (135°C) for about 5-6 hours until tender. Just keep an eye on the liquid and add more broth if it dries out.

How far ahead can I make the coleslaw?

You can make the coleslaw up to a day in advance. Keep it chilled and toss again before serving to refresh the texture.

Can I freeze leftover pulled pork?

Absolutely. Store cooled pulled pork in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently.

What if I don’t have apple cider vinegar for the coleslaw?

Lemon juice or white wine vinegar works fine as a substitute. Just start with a smaller amount and adjust to taste.

Are slider buns necessary?

Not at all! You can serve the pulled pork and coleslaw on regular sandwich buns, hamburger buns, or even lettuce wraps for a low-carb alternative.

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