Pulled Pork Sliders
These Pulled Pork Sliders are loaded up with tender, juicy BBQ pulled pork, bbq sauce, creamy coleslaw, and pickles. The perfect recipe to use up leftover pulled pork! These fun sandwiches are a great appetizer, snack food, or as a main dish that family and guests will love.
Servings: 12
Equipment
Ingredients
Pulled Pork
- 2-3 pounds pork shoulder
- ¼ cup light brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke
Coleslaw
- 16 ounces coleslaw mix or shredded cabbage
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar can sub with honey
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Sliders
- 24 pack Hawaiian rolls
- 1 cup bbq sauce
- sliced dill pickles
Instructions
Slow Cooker Pulled Pork
- Combine the light brown sugar, paprika, chili powder, salt, garlic and onion powders and black pepper together in a small bowl.
- Remove the pork roast from the refrigerator and pat completely dry with a paper towel.
- Evenly sprinkle with the seasoning mix. Press the seasoning into the pork to help it adhere.
- If your slow cooker sears, then sear the meat on all sides briefly. If it doesn’t have a sear setting, then sear the meat in a large skillet over medium high heat with a small amount of oil.
- Place the seared pork roast into the slow cooker and add the vinegar, worcestershire and liquid smoke.
- Cook on low for 8-10 hours until the meat is easily shredded.
- Remove the meat from the slow cooker and shred using two forks or a knife.
Coleslaw
- In a jar or bowl combine the ingredients needed for the dressing: mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper. Stir to combine.
- Add the cabbage to a medium size bowl.
- Pour the dressing over the top and mix to combine and coat the cabbage.
Sliders
- Assemble the sliders by slicing the slider buns in half giving a top and bottom bun.
- Layer the pulled pork on the bottom. Top with a drizzle of bbq sauce as desired.
- Spoon the coleslaw on and add slices of dill pickles. Place the top bun on top of the sliders and serve immediately.
Nutrition
Calories: 192kcal | Carbohydrates: 20g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 660mg | Potassium: 335mg | Fiber: 1g | Sugar: 15g | Vitamin A: 465IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 1mg