If you’re hosting a game day party or simply want a crowd-pleasing meal, these Pulled Pork Sliders with Coleslaw are the perfect solution. Tender, flavorful pulled pork piled onto soft slider buns and topped with a crunchy, tangy coleslaw make for an unbeatable combination. These sliders are easy to make and guaranteed to be a hit with both kids and adults alike.
Ingredients:
For the Pulled Pork:
- 3-4 lbs pork shoulder (also known as pork butt)
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup BBQ sauce (your favorite brand or homemade)
- 1/2 cup chicken broth
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
For the Coleslaw:
- 4 cups shredded cabbage (or a coleslaw mix)
- 1 large carrot, grated
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper, to taste
For the Sliders:
- 12 slider buns
- Pickles (optional, for topping)
Instructions:
Step 1: Cook the Pulled Pork
- Slow Cooker Method: Rub the pork shoulder with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Place the pork in the slow cooker and add the chopped onion, garlic, chicken broth, and brown sugar. Cook on low for 8 hours, or on high for 4-5 hours, until the pork is tender and falls apart easily.
- Oven Method: Preheat the oven to 300°F (150°C). Rub the pork shoulder with olive oil and spices as described above. Place it in a roasting pan, add onions, garlic, chicken broth, and cover with foil. Roast for 4-5 hours, or until the pork shreds easily with a fork.
Step 2: Shred the Pork
- Once the pork is cooked, remove it from the slow cooker or oven. Let it rest for 10 minutes before using two forks to shred the meat. Discard any excess fat.
- Toss the shredded pork with BBQ sauce and return to the slow cooker or oven to stay warm.
Step 3: Make the Coleslaw
- In a large bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Add the shredded cabbage and grated carrot, tossing until the slaw is well-coated. Chill the coleslaw in the fridge for at least 30 minutes to allow the flavors to develop.
Step 4: Assemble the Sliders
- Lightly toast the slider buns, if desired.
- Pile the pulled pork onto the bottom half of each bun.
- Top with a generous scoop of coleslaw and a few pickles (optional), then place the top bun on each slider.
Step 5: Serve
- Serve the pulled pork sliders warm with extra BBQ sauce on the side.
- These sliders pair perfectly with chips, fries, or a fresh salad for a complete game day feast.
Historical Context:
Pulled pork originated from the Southern United States, where slow-cooking methods like smoking were used to create tender, flavorful meats. This dish has since become a popular option for casual gatherings and game day feasts, especially when paired with tangy BBQ sauce and fresh coleslaw.
Nutritional Information:
- Calories per slider: 350-400
- Protein: 20g
- Carbs: 35g
- Fat: 15g
To make this recipe lighter, you can serve the pulled pork in lettuce wraps or use a whole wheat slider bun.
