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Savory Smoked Pulled Pork Sliders with Creamy Coleslaw

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Juicy, smoky pulled pork sliders paired with a tangy, creamy coleslaw, perfect for parties and casual gatherings. This recipe delivers deep, slow-smoked flavor with minimal hands-on time.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt), well-marbled
  • 2 tablespoons brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • ½ cup apple cider vinegar (120 ml)
  • Wood chips for smoking (hickory or applewood recommended)
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • ½ cup mayonnaise (120 ml)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 12 small slider buns
  • Pickles, sliced (optional)

Instructions

  1. Trim excess fat from pork shoulder but leave some for moisture. Pat dry with paper towels.
  2. Mix brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl.
  3. Rub the spice mixture all over the pork, pressing it in well. Let sit at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C). Add wood chips (hickory or applewood).
  5. Place pork shoulder fat side up on smoker grate. Smoke for 6-8 hours, spritzing with apple cider vinegar every hour to keep moist.
  6. Check internal temperature after 6 hours; it should reach 195-205°F (90-96°C) for tender meat.
  7. Remove pork from smoker and tent loosely with foil. Rest for 30 minutes.
  8. While pork rests, toss shredded cabbage and carrots in a large bowl.
  9. Whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a separate bowl. Pour over veggies and mix well. Chill until serving.
  10. Shred pork using forks or meat claws, discarding large fat chunks. Mix with accumulated juices.
  11. Slice slider buns if needed. Assemble sliders with pulled pork, creamy coleslaw, and optional pickles. Close with top bun.
  12. Serve sliders warm with extra coleslaw on the side.

Notes

If no smoker is available, use smoked paprika in the rub and cook pork in a slow cooker or oven. Keep smoker temperature steady at 225°F to avoid drying out the pork. Spritzing with apple cider vinegar keeps meat moist and helps develop bark. Warm buns slightly before assembling for best texture. Coleslaw can be made a day ahead.

Nutrition

Keywords: pulled pork sliders, smoked pulled pork, creamy coleslaw, party food, barbecue sliders, easy pulled pork recipe

Find it online: https://eliplate.com/savory-smoked-pulled-pork-sliders-with-creamy-coleslaw-easy-recipe-for-parties/