Nothing beats a platter of pulled pork sliders when you need something comforting, shareable, and full of flavor. These little sandwiches pack a punch: tender, smoky pork topped with creamy, crunchy coleslaw and tucked into soft slider buns. They’re perfect for game day, family dinners, or casual get-togethers.
The best part? Most of the work happens in a slow cooker or oven, and the leftovers taste just as good the next day. If you’re looking for a recipe that feels special without being fussy, you’re in the right place.
What Makes This Recipe So Good
- Balanced flavors: The pork is savory and slightly sweet, while the coleslaw adds a cool, tangy crunch that keeps every bite interesting.
- Hands-off cooking: The slow cooker or low-and-slow oven method does most of the work, so you can relax.
- Great for a crowd: Sliders are easy to assemble and serve, and everyone can customize their own.
- Make-ahead friendly: The pork and coleslaw can be prepped in advance, making entertaining stress-free.
- Budget-friendly: Pork shoulder is an inexpensive cut that becomes incredibly tender with the right technique.
What You’ll Need
- For the Pork:
- 3 to 4 pounds pork shoulder (also called pork butt), boneless or bone-in
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 2 tablespoons brown sugar
- 1 cup barbecue sauce (plus more for serving)
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth (or water)
- 1 tablespoon Worcestershire sauce
- For the Coleslaw:
- 4 cups shredded green cabbage (or a coleslaw mix)
- 1 cup shredded purple cabbage (optional for color)
- 1 large carrot, grated
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or sugar
- Salt and black pepper to taste
- For Serving:
- 12 to 16 slider buns or Hawaiian rolls
- Pickles (optional, for topping)
- Extra barbecue sauce
Step-by-Step Instructions
- Mix the spice rub: In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, cumin, and brown sugar.
- Season the pork: Pat the pork shoulder dry with paper towels.
Rub the spice mixture all over, pressing it into the meat.
- Set up the cooking liquid: In your slow cooker (or a Dutch oven), whisk together barbecue sauce, apple cider vinegar, chicken broth, and Worcestershire sauce.
- Cook low and slow: Place the pork in the slow cooker, cover, and cook on Low for 8–10 hours or High for 5–6 hours, until fork-tender. For the oven, cover the Dutch oven and bake at 300°F (150°C) for 4–5 hours.
- Make the coleslaw: In a large bowl, whisk mayonnaise, Dijon, apple cider vinegar, honey, salt, and pepper. Add cabbage and carrot, then toss until evenly coated.
Chill for at least 20 minutes to let the flavors meld.
- Shred the pork: Transfer the cooked pork to a large bowl and shred with two forks, discarding excess fat and any bones. Skim the cooking liquid to remove extra fat.
- Moisten the meat: Add a few ladles of the cooking liquid back into the shredded pork. Stir in extra barbecue sauce to taste for a glossy, juicy finish.
- Toast the buns (optional but recommended): Split the slider buns and lightly toast them on a skillet or under the broiler for 1–2 minutes until just golden.
- Assemble the sliders: Pile a generous spoonful of pulled pork onto each bun, drizzle with a bit of barbecue sauce, top with coleslaw, and add a pickle if you like.
Cap with the top bun and serve warm.
- Keep warm for serving: If hosting, keep the pork on the warm setting in the slow cooker and assemble sliders to order so the buns stay fresh.
How to Store
- Pulled pork: Store in an airtight container with a little cooking liquid for moisture. Refrigerate for up to 4 days or freeze for up to 3 months.
- Coleslaw: Keep in a sealed container and refrigerate for up to 3 days. Stir before serving.
Do not freeze.
- Buns: Store at room temperature in their packaging. Toast again briefly if they soften.
- Reheating: Warm pork gently on the stovetop or in the microwave with a splash of broth or barbecue sauce. Stir occasionally to prevent drying out.
Health Benefits
- Protein-rich: Pork shoulder provides high-quality protein to keep you full and support muscle recovery.
- Vitamins and minerals: Pork offers B vitamins (especially B12 and thiamin), zinc, and iron.
- Fiber from veggies: Coleslaw adds fiber, vitamin C, and antioxidants, especially if you include purple cabbage and carrots.
- Balanced meal: Pairing protein with vegetables and a small bun creates a satisfying, portion-friendly sandwich.
Common Mistakes to Avoid
- Rushing the cook: If the pork isn’t tender, it needs more time.
Low and slow is key for shreddable texture.
- Skipping the rub: The spice rub builds depth, so don’t skip or skimp.
- Dry pork: Always mix some cooking liquid back into the shredded meat to keep it moist and flavorful.
- Overdressing the slaw: Use enough dressing to coat, but not drown, the vegetables. Soggy slaw can make the sliders messy.
- Assembling too early: Build sliders close to serving time to keep buns from getting soggy.
Variations You Can Try
- Spicy kick: Add chipotle powder to the rub or a spoonful of chopped pickled jalapeños to the slaw.
- Carolina style: Use a vinegar-based barbecue sauce and add a pinch of red pepper flakes to the slaw dressing.
- Hawaiian twist: Use pineapple juice in place of some broth and serve on sweet Hawaiian rolls with grilled pineapple slices.
- Smoker version: Smoke the pork shoulder at 225°F (about 107°C) until it reaches an internal temp of 195–203°F, then shred and sauce lightly.
- Lighten it up: Swap part of the mayo in the slaw with Greek yogurt, and use smaller buns or lettuce cups.
- Cheesy melt: Add a slice of pepper jack or cheddar to the bottom bun and briefly broil before topping with pork.
FAQ
Can I make this with pork loin instead of pork shoulder?
Pork loin is much leaner and can turn dry with long cooking. If you must use it, reduce the cook time and add extra liquid, but for best results, stick with pork shoulder or pork butt.
What’s the best way to shred the pork?
Two forks work well, but you can also use clean hands or a stand mixer with the paddle attachment on low speed.
Remove any large pieces of fat before shredding.
Can I prepare this ahead of time?
Yes. Make the pork up to 3 days ahead and reheat with a splash of cooking liquid. The slaw is best within 24 hours of mixing, but you can prep the veggies and dressing separately and combine right before serving.
Do I need to sear the pork first?
Searing adds extra flavor, but it’s not essential for tender results.
If you have time, brown the pork on all sides in a hot skillet before slow cooking.
What if I don’t have barbecue sauce?
Use tomato paste, a bit of brown sugar, vinegar, and spices to make a quick substitute. It won’t be the same, but the seasoning and slow cook will still deliver great flavor.
How many sliders does this make?
A 3 to 4-pound pork shoulder typically makes 12 to 16 sliders, depending on how generously you fill them and the size of your buns.
Can I use bagged coleslaw mix?
Absolutely. It’s convenient and works well.
Add fresh carrot or a handful of purple cabbage for color if you like.
Final Thoughts
Pulled pork sliders with coleslaw are the kind of dish that brings people together. They’re easy to make, easy to eat, and loaded with texture and flavor. Whether you’re hosting a party or planning a cozy weeknight dinner, this recipe delivers every time.
Keep the buns warm, the pork juicy, and the slaw crisp, and you’ll have a crowd-pleaser on your hands.