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The Best BBQ Pulled Pork Sliders with Easy Crunchy Slaw

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These BBQ pulled pork sliders with crunchy slaw are the result of an accidental Tuesday. The pork comes out so tender it falls apart with a fork, and the slaw adds this fresh, vinegary crunch that cuts through the richness perfectly.

Ingredients

Scale
  • 2 tablespoons brown sugar (packed, light or dark both work)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 3 to 4 pounds pork shoulder (also called pork butt, bone-in or boneless)
  • 1 tablespoon olive oil (for searing)
  • 1/2 cup chicken broth (or water)
  • 1 cup barbecue sauce (use your favorite brand; I like Sweet Baby Ray’s or a smoky Kansas City style)
  • 4 cups shredded green cabbage (one small head or a bag of coleslaw mix)
  • 1 cup shredded red cabbage (for color and extra crunch)
  • 1 large carrot, grated or cut into thin matchsticks
  • 1/2 cup thinly sliced red onion
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey (or maple syrup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 slider buns (brioche buns are amazing here, but regular potato rolls work great too)
  • Butter, for toasting the buns (optional but highly recommended)
  • Pickle slices, for serving (optional)

Instructions

  1. Make the dry rub. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using. Mix it with your fingers to break up any lumps. Set aside.
  2. Prep the pork. Pat the pork shoulder dry with paper towels. This is important because a dry surface helps the rub stick and promotes better browning. Rub the spice mixture all over the pork, pressing it into every crevice. Do not be shy. Let it sit at room temperature for about 15 minutes while you heat the skillet.
  3. Sear the pork. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the pork shoulder in the hot skillet. Sear for 3 to 4 minutes per side, until a deep brown crust forms. Do not rush this step. That browned crust is pure flavor. You might need to hold the pork with tongs to get the ends. It is a little awkward, but worth it.
  4. Transfer to the slow cooker. Place the seared pork shoulder in the slow cooker. Pour the chicken broth around the pork, not over it, so you do not wash off the rub. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. The pork is done when it shreds easily with a fork and feels like it might fall apart if you look at it wrong.
  5. Make the slaw dressing. While the pork cooks, make the slaw dressing. In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper. Set aside. Do not dress the slaw until just before serving, or it will get soggy.
  6. Shred the pork. When the pork is done, carefully transfer it to a large cutting board or a rimmed baking sheet. Be careful, it is hot and tender. Use two forks to shred the meat, discarding any large pieces of fat. I usually leave some smaller bits of fat in because that is where the flavor lives.
  7. Add the finishing sauce. Pour off most of the cooking liquid from the slow cooker, leaving about 1/4 cup. Return the shredded pork to the slow cooker and pour the barbecue sauce over it. Stir to combine. Let it sit on warm for 15 to 20 minutes so the flavors meld. Taste and add more sauce if you like it extra saucy.
  8. Assemble the slaw. Just before serving, combine the shredded cabbage, red cabbage, carrot, and red onion in a large bowl. Pour the dressing over the top and toss well. Let it sit for 5 minutes to soften slightly while you toast the buns.
  9. Toast the buns. Split the slider buns and butter the cut sides. Place them on a sheet pan under the broiler for 1 to 2 minutes, watching closely, until golden brown. You can also toast them in a dry skillet over medium heat.
  10. Build the sliders. Place a generous pile of pulled pork on the bottom half of each bun. Top with a heap of crunchy slaw. Add a pickle slice if you are into that. Close with the top bun and serve immediately.

Notes

Do not skip the sear. Let the pork rest before shredding. Taste and adjust the slaw dressing. Toast the buns. Double the recipe if feeding a crowd. Leftover pulled pork freezes beautifully for up to 3 months.

Nutrition

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

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