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Tender Smoked Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

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Tender smoked pulled pork sliders paired with a creamy, tangy coleslaw create a comforting and flavorful dish perfect for casual gatherings or weeknight treats.

Ingredients

Scale
  • 4 to 5 pounds pork shoulder (also called pork butt), well-marbled for tenderness
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup apple cider vinegar (for spritzing during smoking)
  • 3 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • ½ cup mayonnaise (full-fat recommended)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 12 slider buns, soft but sturdy
  • Pickles or jalapeños (optional)
  • BBQ sauce (optional)

Instructions

  1. Trim excess fat from the pork shoulder, leaving a thin layer to keep the meat juicy. Pat dry with paper towels.
  2. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
  3. Rub the spice blend generously all over the pork, pressing into every nook and cranny. Let rest at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C). Add soaked wood chips or chunks (hickory or apple wood).
  5. Place pork shoulder fat side up on smoker grate. Insert meat thermometer probe into thickest part, avoiding bone.
  6. Smoke pork low and slow for about 8 hours until internal temperature reaches 195–205°F (90–96°C). Spritz hourly with apple cider vinegar.
  7. Wrap pork tightly in foil and a thick towel; rest in cooler or warm spot for at least 45 minutes.
  8. Shred pork using two forks or meat claws, discarding large fat chunks. Mix in BBQ sauce if desired.
  9. For coleslaw, combine shredded green cabbage, red cabbage, and carrots in a large bowl.
  10. Whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth; pour over veggies and toss to coat.
  11. Chill coleslaw for at least 15 minutes to blend flavors.
  12. Slice slider buns in half. Assemble sliders with pulled pork, creamy coleslaw, and optional pickles or jalapeños. Serve immediately.

Notes

Resting the pork after smoking is essential for juicy, tender meat. Maintain consistent smoker temperature and spritz hourly with apple cider vinegar to keep meat moist and develop a flavorful bark. Chill coleslaw before serving to blend flavors. Assemble sliders just before serving to prevent soggy buns. Optionally toast buns for moisture barrier.

Nutrition

Keywords: pulled pork sliders, smoked pork shoulder, creamy coleslaw, BBQ sliders, easy pulled pork recipe, smoked meat, slider recipe

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