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Smoked BBQ Pulled Pork Sliders Recipe Easy Homemade with Jalapeño Coleslaw

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Juicy, tender smoked pulled pork piled high on soft slider buns with a punchy jalapeño coleslaw that cuts through the richness perfectly. A simple, flavorful recipe perfect for gatherings and casual cookouts.

Ingredients

Scale
  • 4–5 pounds pork shoulder (Boston butt), well-marbled
  • 1/4 cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 1/4 cup apple cider vinegar
  • 1 cup BBQ sauce (homemade or store-bought)
  • 12 slider buns (Hawaiian rolls recommended)
  • 3 cups green cabbage, shredded
  • 1 cup carrots, shredded
  • 1 medium fresh jalapeño, finely diced (seeds removed for less heat)
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions

  1. Trim and season the pork shoulder: Pat dry the pork, remove excess fat but leave some for moisture. Rub evenly with about 1/4 cup of the BBQ dry rub, pressing it into the meat. Let rest at room temperature for 30 minutes.
  2. Preheat your smoker to 225°F (107°C) for indirect cooking. Add preferred smoking wood such as hickory or applewood.
  3. Place the pork shoulder fat side up on the smoker grate. Smoke for 6-8 hours or until internal temperature reaches 195°F (90°C).
  4. Spritz the pork every hour with a 50/50 mixture of apple cider vinegar and water to keep it moist and add tang.
  5. Wrap the pork in foil and let it rest for at least 30 minutes to redistribute juices.
  6. Prepare the jalapeño coleslaw: Mix shredded cabbage, carrots, and diced jalapeño in a large bowl. In a separate bowl, whisk mayonnaise, lime juice, honey, salt, and pepper. Combine dressing with veggies and chill until serving.
  7. Pull the pork apart using two forks into bite-sized pieces. Mix in about 1 cup of BBQ sauce, adjusting to taste.
  8. Toast slider buns lightly on the grill or in a skillet. Assemble sliders by piling pulled pork and topping with jalapeño coleslaw. Serve immediately.

Notes

If you don’t have a smoker, use an oven at 275°F (135°C) for 4-5 hours covered or a slow cooker on low for 8-10 hours. Resting the pork after smoking is essential to keep it juicy. Prepare the jalapeño coleslaw fresh to keep it crisp. Adjust spice level by removing jalapeño seeds or substituting with green bell pepper. Sliders are best assembled just before serving to avoid soggy buns.

Nutrition

Keywords: smoked pulled pork, BBQ sliders, jalapeño coleslaw, smoked pork shoulder, backyard barbecue, easy pulled pork recipe, slider recipe

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