Print

Tender Crockpot BBQ Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

crockpot bbq pulled pork sliders - featured image
Print Recipe

This easy crockpot recipe delivers tender, juicy pulled pork soaked in smoky barbecue sauce, paired perfectly with a creamy, tangy coleslaw. Ideal for casual gatherings or busy weeknights, these sliders are a crowd-pleaser with minimal effort.

Ingredients

Scale
  • 3–4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 1 cup barbecue sauce (smoky brand like Sweet Baby Ray’s recommended)
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder (optional)
  • 1/2 cup water or chicken broth
  • 4 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (or Greek yogurt for lighter version)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or sugar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 12 slider buns or mini brioche rolls
  • Pickles (optional)

Instructions

  1. Trim any large chunks of fat from the pork shoulder but leave a thin layer to keep it moist.
  2. Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and chili powder in a small bowl.
  3. Rub the seasoning mix all over the pork, pressing it in gently.
  4. Place the pork shoulder in the crockpot.
  5. Pour in apple cider vinegar and water (or chicken broth) around the pork.
  6. Cover and cook on low for 8-9 hours or on high for 4-5 hours until pork is fork-tender and shreds easily.
  7. While pork cooks, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a medium bowl.
  8. Add shredded cabbage and carrots, toss to coat evenly, cover and refrigerate for at least 30 minutes.
  9. When pork is done, transfer to a large bowl and shred using two forks, removing large fat chunks.
  10. Pour in barbecue sauce and stir well to combine; add more sauce if desired.
  11. Lightly toast slider buns.
  12. Assemble sliders by piling pulled pork on buns, topping with creamy coleslaw and pickles if desired.
  13. Serve warm or at room temperature.

Notes

For gluten-free, use gluten-free rolls or lettuce wraps. Let pork rest 10-15 minutes before shredding for better texture. Start with half the BBQ sauce and add more as needed to avoid over-saucing. Leftover pork and coleslaw store well separately; pork freezes up to 3 months.

Nutrition

Keywords: pulled pork, crockpot, BBQ sliders, creamy coleslaw, slow cooker, easy recipe, party food, comfort food

Find it online: https://flurpchef.com/tender-crockpot-bbq-pulled-pork-sliders-recipe-with-easy-creamy-coleslaw/