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Juicy BBQ Pulled Pork Sliders with Coleslaw

BBQ Pulled Pork Sliders - featured image
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Tender, slow-cooked pulled pork served on sweet Hawaiian rolls with a tangy, creamy coleslaw. This easy slow cooker recipe is perfect for game days, parties, or weeknight dinners.

Ingredients

Scale
  • 3–4 pounds Pork Shoulder (Boston Butt)
  • 2 tablespoons Brown Sugar (for rub)
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 cup BBQ Sauce
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Worcestershire Sauce
  • 12 Hawaiian Sweet Rolls
  • 2 tablespoons Butter, melted
  • 1 tablespoon Brown Sugar (for rolls)
  • 1 small head Green Cabbage, shredded
  • 1/4 cup Red Onion, finely diced
  • 1 medium Carrot, shredded
  • 1/2 cup Mayonnaise
  • 2 tablespoons Apple Cider Vinegar (for slaw)
  • 1 tablespoon Sugar (for slaw)
  • 1 teaspoon Mustard

Instructions

  1. Pat the pork shoulder dry and trim large hard fat pieces. Let it sit at room temperature for 15 minutes.
  2. In a small bowl, mix 2 tbsp brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the dry rub.
  3. Rub the spice mixture all over the pork shoulder and place it in a 6-quart slow cooker.
  4. Pour 1 cup BBQ sauce, 2 tbsp apple cider vinegar, and 1 tbsp Worcestershire sauce over the pork.
  5. Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the meat shreds easily with a fork.
  6. Remove pork from cooker and shred using two forks or a hand mixer. Reserve 1/2 cup of cooking juices.
  7. Return shredded pork to the slow cooker and mix with reserved juices and additional sauce if needed. Keep warm.
  8. For the slaw, combine shredded cabbage, diced red onion, and shredded carrot in a large bowl.
  9. Whisk together mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, mustard, salt, and pepper. Pour over vegetables and toss to coat. Refrigerate until serving.
  10. Slice Hawaiian rolls in half horizontally. Mix melted butter with 1 tbsp brown sugar and brush onto the cut sides of the rolls.
  11. Place bottom half of rolls in a baking dish. Top with warm pulled pork and a generous amount of coleslaw.
  12. Replace top half of rolls. Bake at 350°F (175°C) for 10-15 minutes until rolls are golden and toasted.
  13. Let cool for 2 minutes, cut into individual sliders, and serve warm.

Notes

Do not skip the resting time for the pork before shredding to retain juices. Use a meat thermometer to ensure pork reaches 195°F (90°C). The slaw can be made a day ahead. Store leftovers in airtight containers; pork lasts 3 days in fridge, slaw 2 days. Pork can be frozen for up to 3 months.

Nutrition

Keywords: pulled pork, sliders, slow cooker, BBQ, coleslaw, game day food, easy dinner, Hawaiian rolls

Find it online: https://lunafeast.com/juicy-bbq-pulled-pork-sliders-best-easy-dinner-recipe/