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Flavorful Smoky BBQ Pulled Pork Sliders Recipe with Easy Apple Cider Coleslaw

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Smoky BBQ pulled pork sliders topped with a crisp, tangy apple cider coleslaw that offers a perfect balance of smoky, sweet, and tangy flavors. Easy to prepare with simple ingredients and ideal for gatherings.

Ingredients

Scale
  • 3 to 4 pounds boneless pork shoulder (pork butt), well-marbled
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 cup apple cider vinegar
  • 1 cup BBQ sauce (Sweet Baby Ray’s recommended)
  • 4 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red onion
  • 1 large apple (Honeycrisp or Gala), julienned
  • 1/3 cup apple cider vinegar
  • 2 tablespoons honey
  • 1/2 cup mayonnaise (vegan mayo optional)
  • Salt and pepper, to taste
  • Mini slider buns or small soft rolls (about 12)
  • Pickle slices (optional)

Instructions

  1. Make the dry rub by combining smoked paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, salt, and black pepper in a small bowl.
  2. Pat the pork shoulder dry and rub the spice mix all over the pork, massaging it in thoroughly.
  3. Place the pork shoulder into the slow cooker and pour apple cider vinegar around the pork, avoiding washing away the rub. Cover and cook on low for 8 hours or high for 4-5 hours until tender.
  4. Remove the pork and shred it using two forks or meat claws, discarding large chunks of fat.
  5. Return shredded pork to the slow cooker and stir in BBQ sauce. Warm on low for 15-20 minutes to meld flavors.
  6. Prepare the apple cider coleslaw by combining shredded cabbage, carrots, red onion, and julienned apple in a large bowl.
  7. In a separate bowl, whisk together apple cider vinegar, honey, mayonnaise, salt, and pepper. Pour dressing over veggies and toss to coat evenly. Chill for at least 30 minutes.
  8. Slice and lightly toast mini slider buns if desired. Assemble sliders by piling pulled pork on the bottom bun, topping with coleslaw and optional pickle slice, then cover with the top bun.

Notes

Do not trim all fat from pork shoulder to keep meat juicy. Dry rub is essential for smoky flavor. Optionally smoke pork for 1 hour before slow cooking for extra flavor. Drain excess moisture from cabbage to keep coleslaw crisp. Coleslaw can be prepared a day ahead for better flavor. Use gluten-free buns or lettuce wraps for gluten-free version. Mayonnaise can be swapped with Greek yogurt or vegan mayo for dietary adaptations.

Nutrition

Keywords: BBQ pulled pork, sliders, apple cider coleslaw, slow cooker, smoky BBQ, easy recipe, party food, comfort food

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