Save Tender, smoky pulled pork piled high on soft slider buns, topped with crunchy, tangy coleslaw—a crowd-pleasing favorite perfect for gatherings and game days.
I first served these sliders at a family barbecue and they were an instant hit everyone asked for the recipe
Ingredients
- For the Smoked Pulled Pork: 1 (4–5 lb / 1.8–2.3 kg) pork shoulder (Boston butt), 2 tbsp kosher salt, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp ground black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper (optional for heat), 1/2 cup apple juice (for spritzing), 1/2 cup BBQ sauce (plus more for serving optional)
- For the Coleslaw: 3 cups green cabbage finely shredded, 1 cup red cabbage finely shredded, 1 cup carrots julienned or grated, 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, Salt and black pepper to taste
- For Assembly: 12 slider buns split, Extra BBQ sauce (optional)
Instructions
- Prepare the Pork:
- In a small bowl mix salt brown sugar paprika black pepper garlic powder onion powder and cayenne. Pat the pork shoulder dry and rub the spice mix evenly over all sides.
- Smoke the Pork:
- Preheat smoker to 225°F (110°C). Place pork shoulder in the smoker fat side up. Smoke for 6–8 hours spritzing with apple juice every hour after the first 2 hours until internal temperature reaches 195–203°F (90–95°C) and pork shreds easily. Rest the pork covered loosely with foil for at least 30 minutes. Shred the pork using two forks Toss with 1/2 cup BBQ sauce if desired.
- Prepare the Coleslaw:
- In a large bowl whisk together mayonnaise apple cider vinegar Dijon mustard honey salt and pepper. Add cabbages and carrots Toss to coat evenly Chill until ready to use.
- Assemble the Sliders:
- Lightly toast slider buns if desired. Pile pulled pork onto the bottom halves of buns Top with a generous scoop of coleslaw. Add extra BBQ sauce if desired Cap with bun tops and serve immediately.
Save These sliders bring back joyful family moments enjoyed around the grill especially during summer gatherings
Serving Suggestions
Serve with crispy fries or a fresh green salad for a complete meal that satisfies every craving
Storage Tips
Store leftover pulled pork and coleslaw separately in airtight containers in the refrigerator for up to 3 days
Variations
Try adding pickled jalapeños for a spicy kick or swapping out BBQ sauce for a tangy mustard-based sauce
Save Enjoy these sliders fresh off the grill perfect for sharing at your next event
Recipe Help & Answers
- → What cut of meat is best for smoky pulled pork sliders?
Pork shoulder, also known as Boston butt, is ideal due to its marbling and fat content, which keeps the meat tender and flavorful during long smoking.
- → How long should the pork be smoked for optimal tenderness?
Smoking the pork shoulder for 6 to 8 hours at around 225°F until it reaches an internal temperature of 195–203°F ensures it shreds easily and remains juicy.
- → What ingredients add crunch and tang to the coleslaw?
Shredded green and red cabbage combined with carrots, dressed in a mixture of mayonnaise, apple cider vinegar, Dijon mustard, and honey provides a crisp, tangy complement to the pork.
- → Can I prepare any components ahead of time?
The pulled pork can be cooked in advance and gently reheated with a splash of apple juice. Coleslaw also holds well when chilled, making assembly quicker on serving day.
- → What beverage pairs well with these sliders?
A crisp lager or a light red wine pairs nicely, balancing the smoky richness and the tangy freshness of the coleslaw.
- → How can I add a spicy kick to the sliders?
For additional heat, incorporate pickled jalapeños into the sliders when assembling for a flavorful spicy contrast.