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Savory Smoked Pulled Pork Sliders with Tangy Coleslaw

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These sliders combine tender, smoky pulled pork with a bright, tangy coleslaw for a quick and satisfying meal perfect for casual gatherings.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt), trimmed of excess fat
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chili powder (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup apple cider vinegar
  • Wood chips or chunks for smoking (hickory or applewood recommended)
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, grated
  • 1/3 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Slider buns or small soft rolls (12 count)
  • Pickles (optional)

Instructions

  1. Trim any large chunks of fat from the pork shoulder, leaving a thin layer to keep the meat moist.
  2. In a small bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and black pepper.
  3. Rub the spice mix evenly all over the pork and let it sit at room temperature for 30 minutes.
  4. Preheat your smoker to 225°F (107°C), adding wood chips or chunks to create smoke.
  5. Place pork shoulder fat side up on the smoker grate and insert a meat thermometer probe if available.
  6. Smoke the pork for about 6-8 hours, maintaining 225°F consistently, until internal temperature reaches 195°F (90°C) and meat pulls apart easily.
  7. Remove pork from smoker and loosely tent with foil. Let rest for 30 minutes.
  8. Using two forks, gently shred the meat, discarding large chunks of fat. Mix in any juices from the resting foil.
  9. In a large bowl, combine shredded green and red cabbage with grated carrot.
  10. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  11. Pour dressing over cabbage mixture and toss until evenly coated. Refrigerate until ready to serve.
  12. Warm slider buns slightly in the oven or on a pan.
  13. Assemble sliders by piling pulled pork on the bottom half of each bun, topping with coleslaw and pickles if desired, then cap with the top bun.
  14. Serve immediately or keep warm in a low oven (about 200°F/93°C) for up to 30 minutes.

Notes

If coleslaw feels watery after resting, drain excess liquid before assembling to prevent soggy buns. Pork can be slow cooked in a slow cooker for 8 hours if no smoker is available, but smokiness will be less pronounced. For gluten-free, use gluten-free rolls or lettuce wraps. Mayonnaise in coleslaw can be swapped for Greek yogurt for a lighter dressing. Fresh herbs like cilantro or parsley can be added to coleslaw in summer.

Nutrition

Keywords: pulled pork sliders, smoked pork, tangy coleslaw, easy sliders, game day recipe, smoky pulled pork, quick dinner, casual gatherings

Find it online: https://breezybake.com/savory-smoked-pulled-pork-sliders-with-tangy-coleslaw-recipe-made-easy/