There’s something magical about the combination of tender pulled pork and crisp, tangy slaw tucked into a soft slider bun. It’s the kind of food that makes you close your eyes and savor every bite. Today, I’m sharing my foolproof recipe for Pulled Pork & Slaw Sliders—a crowd-pleaser that’s perfect for game day, backyard BBQs, or just a cozy night in.
Essential Ingredients & Tools
For the Pulled Pork:
- 1 (4-5 lb) pork shoulder (Boston butt) – The marbling in this cut ensures juicy, flavorful meat.
- 2 tbsp brown sugar – Creates a caramelized crust via the Maillard reaction.
- 1 tbsp smoked paprika – Adds deep, smoky flavor without a smoker.
- 1 tsp garlic powder & 1 tsp onion powder – Essential umami boosters.
- 1/2 tsp cayenne pepper – Just enough heat to balance the sweetness.
- 1 tsp salt & 1/2 tsp black pepper – The foundation of any great rub.
- 1/2 cup chicken broth – Keeps the pork moist during cooking.
- 1/4 cup Apple Cider vinegar – Tenderizes and adds tang.
- 1/2 cup BBQ sauce – Use store-bought or homemade.
For the Slaw:
- 1/2 cup mayo (or Greek yogurt for a lighter option) – The creamy base.
- 1 tbsp apple cider vinegar – Adds sharpness.
- 1 tbsp Dijon mustard – Adds sharpness.
- 1 tbsp honey – Balances acidity.
- 1/2 tsp celery seed – The secret slaw ingredient.
- 1/2 tsp salt – Enhances flavor.
- 4 cups shredded green cabbage (or a mix of green and red) – Red cabbage adds color but may bleed if not rinsed.
Tools You’ll Need
- Slow cooker or Dutch oven – For hands-off cooking.
- Meat thermometer – Critical for checking doneness (195–205°F).
- Two forks – For shredding the pork.
How to Make Pulled Pork & Slaw Sliders
1. Season the Pork Like a Pro
In a bowl, mix the 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Massage it onto the pork, covering every inch.
Why this works: The sugar caramelizes during cooking, creating a flavorful bark, while the salt draws out moisture that later reabsorbs, keeping the meat juicy.
Pro tip: For deeper flavor, let the seasoned pork sit uncovered in the fridge for 1 hour (dry brining).
2. Cook Low and Slow
Place the pork in your slow cooker or Dutch oven. Add 1/2 cup chicken broth and 1/4 cup apple cider vinegar.
- Slow cooker: Low for 8 hours (or high for 5 hours).
- Dutch oven: Covered at 300°F for 4 hours.
Critical check: The pork must reach 195–205°F internally for easy shredding.
3. Shred & Rest for Juiciness
Transfer the pork to a cutting board and let it rest 15 minutes. This allows juices to redistribute (carryover cooking). Shred with two forks, mixing in 1/2 cup cooking liquid.
Pro move: Reserve the crispy bark bits for topping.
4. Make the Slaw (The Right Way)
Whisk 1/2 cup mayo, 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1/2 tsp celery seed, 1/2 tsp salt, and 1/2 tsp black pepper. Toss with 4 cups cabbage gently. Chill for 30 minutes.
Key trick: Combine dressing and cabbage just before serving to prevent sogginess.
5. Assemble & Serve
Toast slider buns lightly. Layer with pork, 1/2 cup BBQ sauce, slaw, and pickles (optional).
Pro Technique
Sear for Extra Flavor
Sear the seasoned pork in a hot skillet with oil for 2–3 minutes per side before slow-cooking. Deglaze the skillet with cooking liquid to capture browned bits.
Slaw Science
For maximum crunch, dress the slaw no more than 2 hours ahead. Rinse red cabbage after shredding to prevent color bleed.
Perfect Pairings
Complementary Dishes
- Crispy Sweet Potato Fries: Their natural sweetness mirrors the pork’s caramelized crust. Bake with smoked paprika for flavor harmony.
- Baked Beans: A classic BBQ side. Their molasses richness balances the slaw’s acidity.
Drinks
- Cold IPA Beer: The hoppy bitterness cuts through the pork’s richness. Citrusy IPAs complement the slaw.
- Spiked Arnold Palmer: Mix lemonade, Iced Tea, and bourbon for a refreshing Southern twist.
Something Sweet
- Peach Cobbler: Juicy peaches and buttery topping echo summer BBQ vibes. Serve with Vanilla Ice Cream.
- Dark Chocolate Brownies: Their bitter depth offsets the sliders’ sweetness. Add sea salt flakes for contrast.
Storage & Freshness Guide
- Pulled pork: Store with 1/4 cup cooking liquid for up to 4 days (or freeze for 3 months). Reheat gently with broth.
- Slaw: Undressed lasts 5 days in the fridge. Dressed slaw is best within 48 hours.
Nutrition Profile
| Nutrient | Per Serving |
|---|---|
| Calories | 320 |
| Protein | 18g |
| Carbs | 30g |
| Fat | 14g |
Ingredient Variations and Their Impact
- Swap pork for chicken thighs (reduce cook time to 4 hours).
- Use pretzel buns for extra chew.
- Try Vinegar-Based Slaw with jalapeños for heat.
The Ultimate Pulled Pork & Slaw Sliders: A Flavor Explosion in Every Bite
Make the best Pulled Pork & Slaw Sliders with my easy slow-cooker recipe. Tender pork, crunchy slaw, and soft buns—perfect for game day! Get the recipe now.
Ingredients
For the Pulled Pork
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4-5 lb pork shoulder
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2 tbsp brown sugar
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1 tbsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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0.5 tsp cayenne pepper
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1 tsp salt
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0.5 tsp black pepper
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0.5 cup chicken broth
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0.25 cup apple cider vinegar
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0.5 cup BBQ sauce
For the Slaw
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0.5 cup mayo
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1 tbsp apple cider vinegar
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1 tbsp Dijon mustard
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1 tbsp honey
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0.5 tsp celery seed
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0.5 tsp salt
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4 cups shredded cabbage
Extras
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12 slider buns
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Pickles (optional)
Instructions
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Mix dry rub ingredients (2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp salt, 1/2 tsp black pepper) and massage onto pork.01
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Place pork in slow cooker with 1/2 cup chicken broth and 1/4 cup apple cider vinegar. Cook on low for 8 hours.02
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Rest pork for 15 minutes, then shred and mix with 1/2 cup cooking liquid.03
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Whisk slaw dressing ingredients (1/2 cup mayo, 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1/2 tsp celery seed, 1/2 tsp salt), toss with 4 cups cabbage, and chill.04
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Assemble sliders with toasted buns, pork, 1/2 cup BBQ sauce, and slaw.05
