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The Ultimate Pulled Pork Sliders with Tangy BBQ Slaw

pulled pork sliders with tangy BBQ slaw - featured image
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These pulled pork sliders are incredibly tender, piled high on soft brioche buns, and topped with a tangy BBQ slaw that cuts through the richness. A foolproof slow cooker recipe perfect for any gathering.

Ingredients

Scale
  • 1 (4-5 lb) boneless pork shoulder (pork butt)
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth
  • 1 cup your favorite BBQ sauce
  • 1/2 head green cabbage, thinly sliced (about 4 cups)
  • 1 large carrot, grated or julienned
  • 1/3 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12–16 slider buns (brioche or potato rolls)
  • Butter, for toasting buns
  • Pickles, for serving (optional)

Instructions

  1. Pat the pork shoulder dry. Mix smoked paprika, brown sugar, garlic powder, onion powder, salt, pepper, and cayenne. Rub all over the pork. Wrap in plastic wrap and refrigerate overnight (or at least 30 minutes at room temperature).
  2. Place seasoned pork in slow cooker. Pour chicken broth around the pork. Cover and cook on low for 8-10 hours or high for 5-6 hours, until fork-tender.
  3. While pork cooks, make slaw: whisk apple cider vinegar, honey, olive oil, celery seeds, salt, and pepper in a large bowl. Add shredded cabbage and carrot, toss to coat. Refrigerate for at least 30 minutes.
  4. Remove cooked pork from slow cooker, place on cutting board. Reserve cooking liquid. Shred pork with two forks, discarding large fat pieces.
  5. Discard most cooking liquid from slow cooker, leaving about 1/4 cup. Return shredded pork, add BBQ sauce, toss to coat. Cook on low for 15-20 minutes until heated through.
  6. Split slider buns, butter cut sides. Toast in a skillet over medium heat, buttered side down, for 1-2 minutes until golden.
  7. Assemble sliders: place pulled pork on bottom bun, top with slaw, add pickles if desired. Close bun and serve immediately.

Notes

For best results, dry brine the pork overnight. Toast buns right before serving to prevent sogginess. Drain slaw before piling on sliders. Leftover pulled pork can be frozen for up to 3 months.

Nutrition

Keywords: pulled pork sliders, BBQ slaw, slow cooker pulled pork, game day food, party sliders

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