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Tender Smoked Pulled Pork Sliders with Creamy Coleslaw

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Tender smoked pulled pork sliders topped with a creamy, tangy coleslaw. Perfect for casual gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 4–5 lbs pork shoulder (pork butt), trimmed of excess fat
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 cup apple juice or apple cider
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • Salt and pepper, to taste
  • Slider buns (potato buns or brioche recommended)
  • Pickles (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels.
  2. Combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl.
  3. Rub the spice mixture evenly all over the pork shoulder, massaging it into every nook.
  4. Let the pork rest at room temperature for about 30 minutes to absorb the flavors.
  5. Preheat your smoker to 225°F (107°C) using preferred wood chips such as hickory or applewood.
  6. Place the pork shoulder fat side up on the smoker grate and insert a meat thermometer probe into the thickest part of the meat.
  7. Smoke the pork for about 4-5 hours, spritzing every hour with apple juice to keep it moist.
  8. When the internal temperature reaches 160°F (71°C), wrap the pork tightly in aluminum foil or butcher paper to lock in moisture and continue cooking.
  9. Continue smoking until the internal temperature reaches 195-205°F (90-96°C), about 2-3 more hours, until fork-tender.
  10. Let the pork rest wrapped for at least 30 minutes before shredding.
  11. While the pork rests, toss shredded cabbage and carrots in a large bowl.
  12. In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
  13. Pour the dressing over the veggies and mix thoroughly. Chill until ready to serve.
  14. Use two forks to gently pull the pork into shreds, discarding any large chunks of fat.
  15. Pile generous portions of pulled pork onto slider buns, top with creamy coleslaw, and add pickles if desired.
  16. Serve immediately.

Notes

If you don’t have a smoker, you can use a slow cooker with liquid smoke or roast the pork shoulder in the oven at 275°F (135°C) until tender. Wrapping the pork at 160°F helps speed cooking and retain moisture. Chill coleslaw before serving to avoid soggy buns. Toast buns lightly to prevent sogginess. Use a digital probe thermometer with alert to monitor temperature without opening smoker frequently.

Nutrition

Keywords: pulled pork sliders, smoked pork, creamy coleslaw, BBQ sliders, easy pulled pork, smoked pork shoulder, coleslaw recipe, game day food

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