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Flavorful Smoked Pulled Pork Sliders with Tangy Mustard Slaw

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Smoky, tender pulled pork paired with a bright, tangy mustard slaw served on soft slider buns. Perfect for parties and casual gatherings with easy prep and cooking methods.

Ingredients

Scale
  • 4–5 lbs pork shoulder (pork butt), trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup apple cider vinegar
  • 1/4 cup apple juice or water
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1/4 cup thinly sliced red onion
  • 1/4 cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup mayonnaise or Greek yogurt (optional)
  • 12 soft slider buns or small sandwich rolls
  • Pickles or sliced jalapeños (optional)

Instructions

  1. Pat the pork dry with paper towels. Combine smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Rub the spice mix all over the pork, pressing it in to coat evenly. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  2. Preheat smoker or grill to 225°F (107°C). For charcoal grill, arrange coals for indirect heat and add soaked wood chips. Place a drip pan under the grill grate.
  3. Place pork shoulder fat side up on smoker grate. Insert meat thermometer probe into thickest part of meat, avoiding bone. Smoke maintaining 225°F for 6-8 hours until internal temperature reaches 195°F (90°C). Spritz pork every hour with a mixture of apple cider vinegar and apple juice to keep moist.
  4. Remove pork and tent loosely with foil. Let rest for 30 minutes. Shred pork with two forks or meat claws and mix in some smoky drippings.
  5. In a large bowl, combine shredded cabbage, carrots, and red onion. In a smaller bowl, whisk Dijon mustard, apple cider vinegar, honey, mayonnaise or Greek yogurt, salt, and pepper. Pour dressing over veggies and toss to coat. Let slaw sit for at least 15 minutes.
  6. Lightly toast slider buns until golden and slightly crisp. Pile pulled pork onto each bun and top with mustard slaw. Add pickles or jalapeños if desired.

Notes

Use a meat thermometer to ensure pork reaches 195°F for perfect shredding. Spritz pork hourly with apple cider vinegar and apple juice to keep moist. Rest pork before shredding to retain juices. Slaw can be made ahead but best served fresh. For gluten-free, use gluten-free buns or lettuce wraps. Slow cooker or oven can substitute smoker.

Nutrition

Keywords: pulled pork sliders, smoked pork, mustard slaw, party food, barbecue, slider recipe, easy pulled pork, smoked meat, tangy slaw

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