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Tender Pulled Pork Sliders Recipe Easy Homemade Sliders with Tangy Coleslaw

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This recipe features tender slow-cooked pulled pork paired with a tangy coleslaw, perfect for casual gatherings and busy weeknights. The sliders balance juicy pork with crunchy, zesty slaw for a delicious bite.

Ingredients

Scale
  • 3–4 pounds pork shoulder (Boston butt), well-marbled for tenderness
  • 1 medium yellow onion, sliced
  • 3–4 garlic cloves, minced
  • 1 cup barbecue sauce (240 ml), preferably smoky and slightly sweet
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil (optional, for searing)
  • 3 cups shredded green cabbage (about half a small head)
  • 1 medium carrot, grated
  • ⅓ cup mayonnaise (80 ml), full-fat
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 12 small slider buns, lightly toasted or steamed
  • Pickles, optional, sliced

Instructions

  1. Trim excess fat from pork shoulder if desired, pat dry with paper towels, and season generously with salt, pepper, and smoked paprika on all sides.
  2. Heat olive oil in a skillet over medium-high heat and brown the pork shoulder on all sides, about 3-4 minutes per side, until a golden crust forms (optional but recommended).
  3. Place sliced onions and minced garlic at the bottom of the slow cooker. Nestle the pork shoulder on top.
  4. In a small bowl, whisk together barbecue sauce, apple cider vinegar, and brown sugar. Pour this evenly over the pork.
  5. Cover and cook on low for 6-8 hours or on high for 4-5 hours until pork is fork-tender and pulls apart easily.
  6. While pork cooks, combine shredded cabbage and grated carrot in a bowl. In a separate small bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour dressing over veggies and toss well. Chill until ready to serve.
  7. Once cooked, transfer pork to a large bowl and shred using two forks or meat claws. Mix in cooking juices from the slow cooker for extra moisture.
  8. Lightly toast slider buns. Assemble sliders by layering pulled pork, a generous spoonful of tangy coleslaw, and pickles if using. Serve warm.

Notes

Searing the pork is optional but adds flavor and texture. Adjust barbecue sauce vinegar and sugar to taste before pouring over pork. If pork seems dry after shredding, add a splash of apple cider vinegar or more barbecue sauce. For gluten-free, use almond flour buns or lettuce wraps. For dairy-free coleslaw, substitute mayonnaise with vegan mayo. Prepare coleslaw up to a day ahead and keep chilled for best texture.

Nutrition

Keywords: pulled pork sliders, slow cooker pulled pork, tangy coleslaw, easy sliders, barbecue sliders, homemade sliders, party food, comfort food

Find it online: https://twirltaste.com/tender-pulled-pork-sliders-recipe-easy-homemade-sliders-with-tangy-coleslaw/