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Savory Mini Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

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These savory mini pulled pork sliders with creamy coleslaw are an easy, crowd-pleasing meal perfect for casual dinners or entertaining. The tender pulled pork pairs perfectly with a tangy, creamy coleslaw and soft slider buns.

Ingredients

Scale
  • 2 pounds pork shoulder or pork butt, trimmed of excess fat
  • 1 cup barbecue sauce (your favorite brand, e.g., Stubb’s)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup chicken broth or water
  • 2 cups shredded green cabbage (about half a small head)
  • 1 cup shredded red cabbage (optional)
  • 1/2 cup shredded carrot
  • 1/4 cup mayonnaise (full-fat for creaminess)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or sugar
  • 1/2 teaspoon celery seed (optional)
  • Salt and pepper, to taste
  • 12 mini slider buns or dinner rolls, lightly toasted
  • Butter for toasting buns (optional)
  • Pickles or sliced jalapeños for garnish (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the seasoning blend all over the pork, making sure every inch is coated.
  2. Place the pork in the slow cooker and pour in the chicken broth. Cover and cook on low for 8 hours or until the pork is fork-tender and easily shreds. If using an Instant Pot, cook on high pressure for about 60 minutes, then allow natural release for 15 minutes.
  3. Remove the pork and place it on a large plate or cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any large chunks of fat. Return the shredded pork to the slow cooker, stir in barbecue sauce, and keep warm.
  4. In a large bowl, combine shredded green and red cabbage with carrots. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper. Pour the dressing over the veggies and toss until everything is well coated. Chill in the fridge while you finish the rest.
  5. Heat a skillet over medium heat. Spread butter on the cut sides of the slider buns and toast until golden and slightly crisp, about 2 minutes per side.
  6. Spoon a generous amount of pulled pork onto the bottom half of each bun. Top with a heaping tablespoon of creamy coleslaw. Add pickles or jalapeños if desired. Cover with the top bun and press gently.
  7. Arrange sliders on a platter and serve immediately.

Notes

If pork seems dry, add reserved cooking juices or extra barbecue sauce before assembling. Toast buns just before serving to avoid sogginess. Shred pork while warm for best texture. For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free, substitute mayonnaise with vegan mayo.

Nutrition

Keywords: pulled pork sliders, mini sliders, creamy coleslaw, easy dinner, slow cooker pulled pork, party food, barbecue sliders

Find it online: https://lyrafeast.com/savory-mini-pulled-pork-sliders-recipe-with-easy-creamy-coleslaw/