Print

Savory Pulled Pork Sliders

pulled pork sliders - featured image
Print Recipe

These savory pulled pork sliders feature tender, smoky pork piled onto buttery brioche buns and topped with crisp, tangy coleslaw. Perfect for parties, potlucks, or family gatherings, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 lbs boneless pork shoulder or pork butt (trim excess fat)
  • 1 cup barbecue sauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/2 cup shredded carrots
  • 1/3 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon celery seed (optional)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 brioche slider buns
  • 2 tablespoons unsalted butter (for toasting buns)
  • Pickle slices (optional)

Instructions

  1. Place the pork shoulder in your slow cooker or Dutch oven.
  2. Combine barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. Pour the mixture over the pork.
  3. If using a slow cooker, set to low and cook for 8 hours, or high for 4 hours. In the oven, cover and bake at 325°F for 3-4 hours, until pork is fork-tender and easily shreds.
  4. Remove pork from the cooker and shred with two forks or meat claws. Toss with some cooking liquid to keep it moist.
  5. In a large bowl, combine shredded green and purple cabbage, carrots, mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper. Toss until well coated and creamy. Chill for 20 minutes if desired.
  6. Preheat oven to 350°F. Split buns and place cut side up on a sheet pan. Brush with melted butter. Toast for 5 minutes until golden and slightly crisp.
  7. Layer a generous scoop of pulled pork onto each toasted bun bottom. Top with coleslaw and a pickle slice if desired. Cap with brioche bun top.
  8. Arrange sliders on a platter, sprinkle with chopped parsley if desired, and serve immediately.

Notes

Prep coleslaw while pork cooks for efficiency. For gluten-free, use GF buns and check BBQ sauce. For dairy-free, use vegan mayo. Toast buns just before serving to avoid sogginess. Pork and slaw can be made ahead; store buns separately. Pulled pork freezes well for up to 2 months.

Nutrition

Keywords: pulled pork sliders, party food, brioche buns, coleslaw, easy sliders, slow cooker pork, oven braised pork, comfort food, potluck recipe, game day sliders

Find it online: https://chrisfeasts.com/savory-pulled-pork-sliders-recipe-easy-brioche-bun-party-food/