🔥 BBQ Pulled Pork Sliders with Creamy Slaw
🧂 Ingredients
For the Pulled Pork:
3–4 lbs pork shoulder (aka pork butt)
1 tbsp smoked paprika
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp black pepper
1 tsp chili powder (optional for heat)
1 cup BBQ sauce (your favorite kind)
1/2 cup apple cider vinegar
1/2 cup chicken broth or water
1 tbsp Worcestershire sauce
For the Slaw:
3 cups shredded cabbage (or coleslaw mix)
1 carrot, grated
1/3 cup mayonnaise
1 tbsp apple cider vinegar
1 tsp sugar
Salt & pepper to taste
For Assembly:
12 sweet Hawaiian rolls or slider buns
Extra BBQ sauce for drizzling
Pickles (optional)
🍳 Instructions
1. Prep the Pork
Mix all the dry spices (paprika, sugar, garlic powder, onion powder, salt, pepper, chili powder).
Rub all over the pork shoulder.
Place pork in a slow cooker (or Dutch oven) and add BBQ sauce, apple cider vinegar, broth, and Worcestershire.
Slow Cook:
Slow cooker: Cook on low for 8 hours or high for 4–5 hours.
Oven: Cover and roast at 300°F (150°C) for 4 hours or until fork-tender.
2. Shred the Pork
Once tender, remove pork and shred with two forks.
Return shredded pork to the juices in the pot and stir. Add extra BBQ sauce if desired.
3. Make the Slaw
In a bowl, combine mayo, vinegar, sugar, salt, and pepper.
Toss in shredded cabbage and carrot until well coated. Chill until ready to use.
4. Assemble the Sliders
Slice buns in half and lightly toast (optional).
Add a heaping spoonful of pulled pork, a scoop of slaw, and pickles if using.
Drizzle with extra BBQ sauce and top with the bun.
🍴 Serving Tips
Serve with corn on the cob, baked beans, or potato salad.
Great for prepping ahead — reheat pork and assemble fresh for guests.
What I wish I’d known sooner. Pulled pork sliders are easier than you think, especially with a little southern know-how. Let’s turn up the flavor. Start by mixing smoked paprika, brown sugar, garlic, and onion powder, salt, pepper, and chili powder. Rub it all over a big old pork shoulder. Pop it in your slow cooker. Then pour in BBQ sauce, apple cider vinegar, chicken broth, and a splash of worcershure. Set it low and slow, 8 hours on low or four on high. Once it’s fall apart tender, shred it up and stir the pork back into those juices. Now for the slaw, mix mayo, vinegar, sugar, salt, and pepper. Then toss with shredded cabbage and carrot. Chill it while your pork cooks. To assemble, layer pulled pork onto toasty slider buns. Top with creamy sllo, maybe some pickles, and a drizzle of extra BBQ sauce. That’s it. Southern Comfort, bite-sized, and ready to share. Grab a napkin. You’re gonna need it.