Pulled pork sliders are a crowd-pleasing favorite especially for casual get-togethers or game day snacks.
This recipe uses slow-cooked pork shoulder shredded to tender perfection, combined with a classic Southern style tangy coleslaw.
Mini buns hold the pork and slaw, making perfect bite-sized sandwiches that are easy to serve and eat.
Why You’ll Love This Recipe
- Slow cooking the pork shoulder ensures the meat is juicy, tender, and easy to shred.
- The tangy coleslaw adds a fresh crunch and balances the richness of the pork.
- Using mini buns makes these sliders ideal for parties and easy handheld portions.
Southern Style Pulled Pork Sliders
These Southern Style Pulled Pork Sliders feature tender slow-cooked pork shoulder shredded and served with tangy coleslaw on mini buns, perfect for gatherings.
- Prep time
- 20 minutes
- Cook time
- 480 minutes
- Servings
- 12
- Yield
- 12 sliders
Ingredients
- 4 lbs (1.8 kg) pork shoulder, bone-in or boneless
- 1 tbsp paprika
- 1 tbsp brown sugar
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
- 1 cup (240 ml) barbecue sauce
- 12 mini slider buns, split and toasted
- For the coleslaw:
- 3 cups (225 g) shredded green cabbage
- 1 cup (75 g) shredded carrot
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Prepare the pork shoulder Mix paprika, brown sugar, salt, pepper, garlic powder, onion powder, and cayenne in a small bowl. Rub the spice mix all over the pork shoulder.
- Slow cook the pork Place the pork shoulder in a slow cooker and cook on low for 8 hours, or until the pork is very tender and shreds easily with a fork. The internal temperature should reach at least 195°F (90°C) for optimal shredding.
- Make the coleslaw In a bowl, whisk mayonnaise, apple cider vinegar, mustard, honey, salt, and pepper. Toss with shredded cabbage and carrot. Refrigerate until ready to serve.
- Shred the pork Remove pork from slow cooker, let it rest for 10 minutes, then shred with two forks. Discard any excess fat or bones. Mix shredded pork with barbecue sauce.
- Assemble the sliders Place a generous amount of pulled pork on the bottom half of each mini bun. Top with coleslaw and cover with the bun top. Serve immediately.
Helpful Tips
- Make sure the pork reaches an internal temperature of 195°F (90°C) for tender shredding.
- Toast the mini buns lightly for a better texture and to prevent sogginess.
- Leftover pulled pork can be reheated gently covered with foil to maintain moisture.
Storage and Make-Ahead
Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days.
Coleslaw is best stored separately from the pork to keep it crisp and fresh.
Reheat pulled pork to at least 165°F (74°C) before serving.
Frequently Asked Questions
Can I use a pork loin instead of pork shoulder?
Pork shoulder is best for pulled pork because it has more fat and connective tissue that breaks down into tender, juicy meat. Pork loin is leaner and may dry out.
How do I prevent the buns from getting soggy?
To avoid soggy buns, toast them lightly before assembling and add the coleslaw just before serving.
Is there a way to speed up the cooking time?
You can use a pressure cooker to cook the pork shoulder faster, usually in about 1 to 1.5 hours, but the slow cooker method gives the best flavor and texture.
Leave a Reply