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Best BBQ Pulled Pork Sliders with Easy Creamy Coleslaw

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Tender, smoky pulled pork piled on toasted slider buns with a tangy, creamy coleslaw. This easy slow cooker recipe is perfect for game day, weeknight dinners, or any gathering.

Ingredients

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  • 2 tablespoons brown sugar, packed
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 3–4 pounds pork shoulder (pork butt)
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 cup your favorite BBQ sauce
  • 1 bag (14 oz) coleslaw mix (or 4 cups shredded cabbage and carrots)
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • ½ teaspoon celery seed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 12 slider buns (brioche recommended)
  • Butter, for toasting buns
  • Optional: extra BBQ sauce, pickles, or sliced jalapeños for topping

Instructions

  1. Make the spice rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Mix well.
  2. Prep the pork: Pat pork shoulder dry with paper towels. Rub the spice mixture all over the pork. Let sit at room temperature for 15-20 minutes (or refrigerate overnight for deeper flavor).
  3. Set up the slow cooker: Pour chicken broth and apple cider vinegar into the bottom of a 6-quart slow cooker. Place the seasoned pork shoulder on top.
  4. Cook low and slow: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is fall-apart tender.
  5. Shred the pork: Transfer cooked pork to a cutting board. Reserve about ½ cup of cooking liquid. Using two forks, shred the pork into bite-sized pieces. Discard large pieces of fat.
  6. Add BBQ sauce: Return shredded pork to the slow cooker. Add BBQ sauce and about ¼ cup reserved cooking liquid. Stir to combine. Let sit on WARM for 15-20 minutes.
  7. Make the coleslaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Add coleslaw mix and toss to coat. Cover and refrigerate until serving.
  8. Toast the buns: Just before serving, split slider buns and butter the cut sides. Heat a skillet over medium heat and toast buns, butter-side down, until golden brown, about 1-2 minutes.
  9. Assemble the sliders: Place a generous scoop of BBQ pulled pork on the bottom half of each toasted bun. Top with creamy coleslaw. Add top bun and press gently. Serve immediately.

Notes

Toast the buns right before serving to prevent sogginess. Let the coleslaw sit in the fridge for at least 30 minutes for best flavor. Start with less BBQ sauce and add more as needed. The pork tastes even better the next day.

Nutrition

Keywords: pulled pork sliders, BBQ sliders, creamy coleslaw, slow cooker pulled pork, game day food, party appetizer

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