These pulled pork sliders are a real treat! With tender, juicy pork nestled in soft little buns, they’re perfect for parties or a cozy family dinner.
They are so easy to make! Just slow-cook the pork with your favorite BBQ sauce and pile it high. I love adding a little coleslaw on top for crunch—yum!
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal for slow cooking. If you can’t find it, you could use pork butt or even chicken thighs as a leaner option, but they will cook faster.
Barbecue Sauce: Choose a sauce you love! If you’re avoiding sugar, look for no-sugar-added varieties. You can also make your own by mixing ketchup, vinegar, and spices.
Coleslaw Ingredients: No green cabbage? Use just purple cabbage or even kale! For a lighter version, swap the mayonnaise with Greek yogurt.
Slider Buns: I love using soft dinner rolls, but you could use whole wheat or gluten-free buns if you’re looking for healthier or allergy-friendly options.
How Do I Get My Pork Perfectly Shredded?
Getting that perfect pulled pork texture is all about cooking it just right! When using the slow-cook method, ensure the pork reaches an internal temperature of about 190°F to 205°F. This helps break down the collagen for easy shredding.
- Start by searing the pork in oil. This locks in flavor.
- After cooking for 8-10 hours on low, use two forks to pull the meat apart gently.
- Mix in barbecue sauce for added moisture and flavor.
Don’t rush this step; the shredding should feel like a nice pulled texture rather than chopping it up. Enjoy the process!
How to Make Delicious Pulled Pork Sliders
Ingredients You’ll Need:
For the Pulled Pork:
- 3 lbs pork shoulder (boneless)
- 1 cup barbecue sauce (your favorite kind)
- 1 tablespoon olive oil
- 1 cup chicken broth or water
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 slider buns (soft dinner rolls)
For the Coleslaw Topping:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh cilantro leaves (optional, for garnish)
For the Creamy Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon chopped fresh parsley or cilantro
- 1 teaspoon lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 4-8 hours for cooking. Once the pork is ready, you’ll only need about 15 minutes to whip up the coleslaw and assemble your sliders. It’s a great option for meal prepping or a weekend get-together!
Step-by-Step Instructions:
1. Prepare the Pork:
In a small bowl, combine the smoked paprika, chili powder, cumin, salt, and pepper. Rub this spice mixture all over the pork shoulder, ensuring it’s well-coated.
2. Sear the Pork:
Heat the olive oil in a large skillet over medium-high heat. Add the pork shoulder and sear it on all sides until it’s nicely browned, which should take about 3-4 minutes for each side.
3. Slow Cook the Pork:
Place the sliced onion and minced garlic at the bottom of your slow cooker or heavy pot. Put the seared pork on top, then pour the chicken broth around, but avoid pouring it on top of the pork (you don’t want to wash away those spices).
4. Cook:
Cover and cook on low for 8 hours or high for 4-5 hours until the pork is tender and shreds easily with a fork.
5. Make the Coleslaw:
While the pork is cooking, prepare the coleslaw. In a large bowl, mix together the shredded green and purple cabbage and carrots. In a separate bowl, whisk the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour this dressing over the veggies and toss well to coat. Store in the fridge until you’re ready to serve.
6. Prepare the Creamy Sauce:
Mix together the sour cream or Greek yogurt with lemon juice, chopped herbs, salt, and pepper in a small bowl. Set this aside for later.
7. Shred the Pork:
After cooking, remove the pork from the slow cooker and shred it with two forks. Discard any excess fat, then mix the shredded pork with your preferred amount of barbecue sauce.
8. Assemble the Sliders:
Lightly toast the slider buns if you like. Spread a spoonful of the creamy sauce on the bottom bun, add a generous scoop of pulled pork, top with coleslaw, and finish with fresh cilantro leaves if desired. Place the top bun on.
9. Serve and Enjoy!
Serve the sliders warm, and watch them disappear fast! These sliders are a hit with everyone, combining tender pulled pork, crunchy coleslaw, and a creamy sauce, all nestled in soft buns—just like in the image!
Can I Use Different Cuts of Meat for This Recipe?
Yes, you can substitute pork shoulder with pork butt or even chicken thighs for a leaner option. Just keep in mind that cooking times may vary slightly based on the cut you choose.
Can I Prepare the Sliders Ahead of Time?
Absolutely! You can cook the pulled pork a day ahead and store it in the refrigerator. Just reheat it before assembling the sliders. The coleslaw can also be made in advance and stored separately to keep it crunchy.
How Should I Store Leftovers?
Store any leftover pulled pork and coleslaw separately in airtight containers in the fridge. The pulled pork will last for up to 3-4 days, while the coleslaw is best eaten within 2-3 days for freshness.
What Can I Serve with Pulled Pork Sliders?
These sliders pair wonderfully with sides like potato salad, baked beans, or corn on the cob. You can also complement them with a refreshing salad or some crispy potato chips!