CategoryAppetizers, Bites/Snacks, Pork
Mini Pulled Pork Sliders are juicy, flavorful, and slow-cooked to perfection. These bite-sized sliders feature tender pulled pork coated in tangy barbecue sauce, served in soft slider buns and topped with a crunchy coleslaw for a perfect balance of flavors and textures. These sliders are great for parties, game days, or casual gatherings!
For the Pulled Pork
1 kg pork shoulder (or pork butt)
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional, for heat)
½ cup chicken broth (or apple cider)
1 cup barbecue sauce (your favorite brand)
For the Coleslaw Topping
2 cups shredded cabbage (or pre-made coleslaw mix)
½ cup shredded carrots
¼ cup mayonnaise
1 tbsp apple cider vinegar
1 tsp honey (or sugar)
½ tsp salt
½ tsp black pepper
For Assembling the Sliders
12 slider buns (Hawaiian rolls or brioche)
2 tbsp melted butter (for brushing buns)
Pickles (optional, for extra crunch)
Cook the Pulled Pork
1
- Season the Pork:
- Rub the salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne all over the pork shoulder.
- Slow Cook the Pork:
- Slow Cooker Method: Place the pork in a slow cooker with chicken broth and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until tender.
- Instant Pot Method: Pressure cook for 60 minutes on high, then allow 15 minutes of natural release.
- Oven Method: Roast at 300°F (150°C) for 4-5 hours, covered.
- Shred the Pork:
- Once cooked, shred the pork with two forks and mix in barbecue sauce.
Make the Coleslaw
2
- Mix the Ingredients:
- In a bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, honey, salt, and black pepper.
- Toss Until Coated:
- Mix well and refrigerate for 10-15 minutes to enhance flavors.
Assemble the Sliders
3
- Prepare the Buns:
- Slice the slider buns in half and lightly toast them.
- Brush the tops with melted butter for extra flavor.
- Layer the Pulled Pork:
- Add a generous portion of barbecue pulled pork to each bun.
- Top with Coleslaw:
- Spoon some crunchy coleslaw over the pork for contrast.
- Add Pickles (Optional):
- Place a few pickle slices for an extra tangy bite.
- Close the Sliders:
- Place the top bun on each slider and serve warm.
Serve and Enjoy
4
- Arrange on a Platter:
- Serve the sliders on a rustic board or plate.
- Extra BBQ Sauce on the Side:
- Offer additional barbecue sauce for dipping.
- Pair With:
- Enjoy with sweet potato fries, chips, or a fresh salad.
Pro Tips
5
- For Even More Flavor: Marinate the pork with the seasonings overnight before cooking.
- Make It Spicy: Add a dash of hot sauce or jalapeños to the sliders.
- Storage: Pulled pork can be stored in an airtight container for up to 4 days in the fridge.
Ingredients
For the Pulled Pork
1 kg pork shoulder (or pork butt)
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional, for heat)
½ cup chicken broth (or apple cider)
1 cup barbecue sauce (your favorite brand)
For the Coleslaw Topping
2 cups shredded cabbage (or pre-made coleslaw mix)
½ cup shredded carrots
¼ cup mayonnaise
1 tbsp apple cider vinegar
1 tsp honey (or sugar)
½ tsp salt
½ tsp black pepper
For Assembling the Sliders
12 slider buns (Hawaiian rolls or brioche)
2 tbsp melted butter (for brushing buns)
Pickles (optional, for extra crunch)
Directions
Cook the Pulled Pork
1
- Season the Pork:
- Rub the salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne all over the pork shoulder.
- Slow Cook the Pork:
- Slow Cooker Method: Place the pork in a slow cooker with chicken broth and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until tender.
- Instant Pot Method: Pressure cook for 60 minutes on high, then allow 15 minutes of natural release.
- Oven Method: Roast at 300°F (150°C) for 4-5 hours, covered.
- Shred the Pork:
- Once cooked, shred the pork with two forks and mix in barbecue sauce.
Make the Coleslaw
2
- Mix the Ingredients:
- In a bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, honey, salt, and black pepper.
- Toss Until Coated:
- Mix well and refrigerate for 10-15 minutes to enhance flavors.
Assemble the Sliders
3
- Prepare the Buns:
- Slice the slider buns in half and lightly toast them.
- Brush the tops with melted butter for extra flavor.
- Layer the Pulled Pork:
- Add a generous portion of barbecue pulled pork to each bun.
- Top with Coleslaw:
- Spoon some crunchy coleslaw over the pork for contrast.
- Add Pickles (Optional):
- Place a few pickle slices for an extra tangy bite.
- Close the Sliders:
- Place the top bun on each slider and serve warm.
Serve and Enjoy
4
- Arrange on a Platter:
- Serve the sliders on a rustic board or plate.
- Extra BBQ Sauce on the Side:
- Offer additional barbecue sauce for dipping.
- Pair With:
- Enjoy with sweet potato fries, chips, or a fresh salad.
Pro Tips
5
- For Even More Flavor: Marinate the pork with the seasonings overnight before cooking.
- Make It Spicy: Add a dash of hot sauce or jalapeños to the sliders.
- Storage: Pulled pork can be stored in an airtight container for up to 4 days in the fridge.
Notes
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