BBQ Pulled Pork Sliders with Coleslaw

BBQ Pulled Pork Sliders with Coleslaw

Smoky slow-cooked pork piled onto soft slider buns with crunchy, tangy coleslaw.

Total 6 hr 35 min Makes 12 sliders Calories 365/serving

Dietary

Nut free

Allergens

Dairy, Wheat, Red meat

Pork shoulder is braised low and slow until it shreds effortlessly, then tossed with barbecue sauce and stacked on toasted slider buns with a crisp vinegar-kissed slaw. The contrast of rich, saucy meat and cool crunchy cabbage makes these ideal for game-day spreads or casual backyard gatherings.

Ingredients

  • 3 pounds boneless pork shoulder, trimmed
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 cup chicken broth
  • 1 cup barbecue sauce, plus more for serving
  • 3 cups coleslaw mix (shredded cabbage and carrot)
  • 1/3 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 12 slider buns
  • 2 tablespoons unsalted butter, melted

Method

  1. In a small bowl, mix the salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Rub the mixture evenly over the pork shoulder.

  2. Place the pork shoulder in a slow cooker and pour the chicken broth around it.

  3. Cover and cook on low until the pork is fork-tender and shreds easily, about 8 hours.

  4. Transfer the pork to a cutting board or large bowl and shred using two forks, discarding excess fat.

  5. Return the shredded pork to the slow cooker, discard most of the liquid, and stir in the barbecue sauce until evenly coated. Keep warm.

  6. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and salt. Add the coleslaw mix and toss to coat evenly.

  7. Cover the coleslaw and refrigerate until ready to serve, at least 15 minutes.

  8. Slice the slider buns in half and brush the cut sides with melted butter. Toast under the broiler or in a skillet until lightly golden, about 2 minutes.

  9. Pile pulled pork onto the bottom halves of the buns, top with a scoop of coleslaw, and cap with the top buns. Serve immediately with extra barbecue sauce.

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    BBQ Pulled Pork Sliders with Coleslaw

    Pork shoulder is braised low and slow until it shreds effortlessly, then tossed with barbecue sauce and stacked on toasted slider buns with a crisp vinegar-kissed slaw. The contrast of rich, saucy meat and cool crunchy cabbage makes these ideal for game-day spreads or casual backyard gatherings.

    6 hr 35 min 12 sliders 365 cal

    Ingredients

    • 3 pounds boneless pork shoulder, trimmed
    • 1 tablespoon kosher salt
    • 1 tablespoon smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon black pepper
    • 1/2 teaspoon cayenne pepper
    • 1 cup chicken broth
    • 1 cup barbecue sauce, plus more for serving
    • 3 cups coleslaw mix (shredded cabbage and carrot)
    • 1/3 cup mayonnaise
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon sugar
    • 1/4 teaspoon salt
    • 12 slider buns
    • 2 tablespoons unsalted butter, melted

    Method

    1. 1

      In a small bowl, mix the salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Rub the mixture evenly over the pork shoulder.

    2. 2

      Place the pork shoulder in a slow cooker and pour the chicken broth around it.

    3. 3

      Cover and cook on low until the pork is fork-tender and shreds easily, about 8 hours.

    4. 4

      Transfer the pork to a cutting board or large bowl and shred using two forks, discarding excess fat.

    5. 5

      Return the shredded pork to the slow cooker, discard most of the liquid, and stir in the barbecue sauce until evenly coated. Keep warm.

    6. 6

      In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and salt. Add the coleslaw mix and toss to coat evenly.

    7. 7

      Cover the coleslaw and refrigerate until ready to serve, at least 15 minutes.

    8. 8

      Slice the slider buns in half and brush the cut sides with melted butter. Toast under the broiler or in a skillet until lightly golden, about 2 minutes.

    9. 9

      Pile pulled pork onto the bottom halves of the buns, top with a scoop of coleslaw, and cap with the top buns. Serve immediately with extra barbecue sauce.