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Flavorful Firecracker Pulled Pork Sliders Recipe Easy Homemade Sliders with Creamy Coleslaw

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These pulled pork sliders feature tender, slow-cooked pork coated in a spicy-sweet firecracker sauce, topped with a creamy, tangy coleslaw, perfect for game nights or casual gatherings.

Ingredients

Scale
  • 2 to 3 pounds pork shoulder or pork butt (well-marbled for juicy texture)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1/2 cup chicken broth or water
  • 1/2 cup sweet chili sauce
  • 2 tablespoons sriracha or your favorite hot sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 12 slider buns or small soft rolls (brioche or potato buns work great)
  • Optional: sliced pickles for extra crunch

Instructions

  1. Trim excess fat from the pork shoulder, leaving some for moisture. Combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl. Rub spice mix evenly over the pork. (10 minutes)
  2. Place pork shoulder in slow cooker. Pour chicken broth around it (not over the spice rub). Cover and cook on low for 7-8 hours or on high for 4-5 hours until pork is fall-apart tender.
  3. While pork cooks, whisk together sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, and minced garlic in a bowl. Adjust heat or sweetness as preferred. Set aside.
  4. In a large bowl, mix shredded cabbage and carrots. In a smaller bowl, whisk mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Combine dressing with veggies and toss evenly. Refrigerate until serving. (15 minutes)
  5. Transfer cooked pork to a large bowl. Shred meat into bite-sized pieces using two forks or hands. Discard large fat chunks. (10 minutes)
  6. Pour firecracker sauce over shredded pork and mix thoroughly. Add more broth or sauce if pork looks dry. Taste and adjust seasoning.
  7. Lightly butter and toast slider buns on skillet or in oven until golden brown.
  8. Assemble sliders by spooning a generous amount of firecracker pulled pork onto bottom bun, topping with creamy coleslaw and optional pickles, then capping with top bun.

Notes

For gluten-free, use gluten-free rolls. Substitute half mayo with Greek yogurt for lighter coleslaw. Let pork rest after shredding to keep juicy. Toast buns to prevent sogginess. Adjust spice levels to taste. Coleslaw tastes better after chilling a few hours. Leftovers keep well refrigerated for 3 days; freeze pork without buns or coleslaw for up to 3 months.

Nutrition

Keywords: pulled pork sliders, firecracker sauce, creamy coleslaw, slow cooker pulled pork, game day recipe, easy sliders, BBQ sliders

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