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Flavorful Smoked BBQ Pulled Pork Sliders with Easy Tangy Apple Coleslaw

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A quick and easy recipe for tender, smoky pulled pork sliders paired with a crisp, tangy apple coleslaw. Perfect for casual gatherings or weeknight dinners.

Ingredients

Scale
  • 3–4 lbs pork shoulder (Boston butt)
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup apple cider vinegar
  • 1 cup BBQ sauce
  • 3 cups shredded green cabbage
  • 1 medium Granny Smith apple, julienned
  • 1 large carrot, shredded
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 12 mini slider buns
  • Pickles, sliced (optional)

Instructions

  1. Prepare the pork rub by mixing brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a small bowl.
  2. Pat the pork shoulder dry and rub the spice mix all over the pork generously. Wrap and refrigerate for at least 1 hour or overnight.
  3. Preheat oven to 275°F (135°C).
  4. Place pork shoulder fat side up in a roasting pan or Dutch oven. Pour apple cider vinegar around the pork, cover tightly with foil or lid.
  5. Roast for about 3 hours, then check internal temperature. Continue roasting until pork reaches 195°F-205°F (90°C-96°C).
  6. Remove pork from oven and let rest covered loosely with foil for 20 minutes.
  7. Shred pork using two forks or shredding claws, removing large chunks of fat.
  8. Mix shredded pork with BBQ sauce and keep warm.
  9. Make the apple coleslaw by combining shredded cabbage, carrot, and julienned apple in a large bowl.
  10. Whisk together apple cider vinegar, honey, mayonnaise, Dijon mustard, salt, and pepper in a small bowl.
  11. Pour dressing over slaw and toss to coat evenly. Let sit for 15 minutes.
  12. Preheat oven to 350°F (175°C). Toast slider buns cut side up on a baking sheet for 3-5 minutes until lightly golden.
  13. Assemble sliders by piling pulled pork on bun bottoms, topping with apple coleslaw and pickles if using, then cover with bun tops.

Notes

Use a meat thermometer to ensure pork reaches 195°F-205°F for tender shredding. Let pork rest before shredding to keep it juicy. Toast buns lightly to avoid sogginess. Keep extra BBQ sauce for dipping. For gluten-free, use gluten-free buns and BBQ sauce. Vinegar in cooking and slaw adds tang and helps tenderize.

Nutrition

Keywords: pulled pork sliders, BBQ pulled pork, smoked pulled pork, apple coleslaw, slider recipe, easy BBQ recipe, oven pulled pork

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