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Cozy Pulled Pork Sliders Recipe with Easy Crunchy Coleslaw Perfect for Parties

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Tender, juicy pulled pork combined with tangy, crunchy coleslaw on soft slider buns makes for a cozy, crowd-pleasing meal perfect for parties or casual dinners.

Ingredients

Scale
  • 3–4 lbs pork shoulder (Boston Butt), well-marbled
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth (240 ml)
  • 1 cup BBQ sauce (240 ml), your favorite brand
  • 12 slider-sized buns, soft and buttery (e.g., King’s Hawaiian)
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup thinly sliced red onion
  • 1/2 cup mayonnaise (120 ml)
  • 2 tbsp apple cider vinegar (30 ml)
  • 1 tbsp honey (15 ml)
  • Salt and black pepper, to taste

Instructions

  1. Trim any excess fat from the pork shoulder, then season generously with salt and pepper. Slice the onion and mince the garlic, setting both aside.
  2. Place the sliced onion and garlic at the bottom of the slow cooker or Instant Pot. Nestle the pork shoulder on top, then pour in 1 cup (240 ml) of chicken broth.
  3. Cook the pork: For slow cooker, cook on low for 8 hours or high for 4-5 hours until tender and easily shredded. For Instant Pot, cook on high pressure for 60 minutes, then natural release for 15 minutes.
  4. Remove the pork from the cooker and place it on a large plate or cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.
  5. Transfer shredded pork to a large bowl and stir in 1 cup (240 ml) of BBQ sauce until well coated. Optionally, warm the mixture on low heat for 5 minutes if you like your sliders hot.
  6. Make the crunchy coleslaw: In a large bowl, combine shredded cabbage, carrots, and red onion. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour dressing over veggies and toss gently to coat evenly.
  7. Slice the slider buns in half horizontally. Pile generous amounts of pulled pork onto the bottom half, top with a spoonful of crunchy coleslaw, then cover with the bun tops.
  8. Serve immediately while the pork is warm and the slaw is crisp. If making ahead, keep the slaw chilled separately and assemble just before serving.

Notes

Keep coleslaw chilled until serving to avoid soggy buns. Toast buns lightly for a moisture barrier. You can substitute mayonnaise with Greek yogurt for a lighter coleslaw. Use gluten-free buns or lettuce wraps for gluten-free or low-carb options. Let pork rest 10-15 minutes before shredding for juicier meat.

Nutrition

Keywords: pulled pork sliders, coleslaw, party food, slow cooker pulled pork, Instant Pot pulled pork, BBQ sliders, easy dinner, crowd-pleaser

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