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Flavorful BBQ Pulled Pork Sliders Recipe with Easy Tangy Pickle Slaw

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These BBQ pulled pork sliders combine smoky, tender pork with a bright, tangy pickle slaw for a perfect balance of flavors. Ideal for casual entertaining, they come together in under 90 minutes and are a crowd-pleaser for all ages.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), well-marbled
  • 1 cup BBQ sauce (preferably smoky, slightly sweet like Stubb’s)
  • 2 tablespoons yellow mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • 2 cups finely shredded green cabbage
  • 1 cup shredded carrots
  • ½ cup diced dill pickles
  • ½ cup mayonnaise (good-quality like Hellmann’s)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 12 small soft slider buns (potato rolls preferred)
  • Butter, for toasting buns (optional)

Instructions

  1. Trim excess fat from the pork shoulder, leaving some for moisture. Pat dry with paper towels.
  2. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Rub the spice mix all over the pork shoulder, pressing into every nook and cranny.
  4. Place the pork shoulder in the slow cooker. Spread yellow mustard evenly over the top.
  5. Pour BBQ sauce around the pork, reserving some for serving.
  6. Cover and cook on low for 8 hours or high for 4-5 hours until pork is fork-tender and shreds easily.
  7. While pork cooks, combine shredded cabbage, carrots, and diced dill pickles in a large bowl.
  8. In a separate small bowl, whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
  9. Pour dressing over veggies and toss to coat evenly. Refrigerate until ready to serve.
  10. Remove pork from slow cooker and shred using two forks or meat claws, discarding large fat chunks.
  11. Return shredded pork to slow cooker and stir into remaining BBQ sauce to keep juicy.
  12. Heat a skillet over medium heat. Spread butter on inside of each slider bun half.
  13. Toast buns in skillet until golden brown and slightly crispy, about 1-2 minutes per side (optional).
  14. Assemble sliders by piling pulled pork on bun bottoms, topping with tangy pickle slaw, and capping with bun tops.
  15. Serve immediately with extra BBQ sauce on the side if desired.

Notes

Keep extra BBQ sauce on the side for dipping. Drain slaw if watery before assembling to avoid soggy buns. Toasting buns adds texture and prevents sogginess. Slow cooking low and slow yields the best tender pork. Instant Pot can be used for faster cooking but watch for dryness. Slaw can be made up to 4 hours ahead and refrigerated. Leftover pork keeps up to 4 days; slaw keeps 2 days refrigerated.

Nutrition

Keywords: BBQ pulled pork, sliders, tangy pickle slaw, slow cooker, easy BBQ recipe, party food, comfort food

Find it online: https://lirafood.com/flavorful-bbq-pulled-pork-sliders-recipe-with-easy-tangy-pickle-slaw/