Pulled Pork Sliders
Pulled pork sliders have juicy and tender meat topped with crispy and fresh coleslaw. They're easy to make, and perfect for potlucks, cookouts, and tailgates.
Servings: 12 sliders
Ingredients
For the Pulled Pork:
- 2-3 pounds pork shoulder
- 1/4 cup dry rub
- 1/2 cup barbecue sauce
For the Coleslaw:
- 1/2 cup mayo
- 1 1/2 Tablespoons lemon juice
- 1 Tablespoon sugar
- 1 Tablespoon apple cider vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 12- oz bag coleslaw mix
For the Assembly:
- 12 slider buns
- 1/2 cup fried onions optional
- Barbecue sauce
Instructions
- Add the dry rub to the pork and rub it on the meat until evenly coated.2-3 pounds pork shoulder, 1/4 cup dry rub
- If using a crockpot, put the pork shoulder in the slow cooker and cover with the barbecue sauce, then cook on low for 8-9 hours. If using an Instant Pot, cut the meat into 3-inch cubes. Place 1/2 cup of water in the Instant pot, then add the pork and barbecue sauce. Cook on high pressure for 45 minutes, then naturally release for 10 minutes. Finally, quick release to unlock.1/2 cup barbecue sauce
- Remove the pork from the crockpot or Instant Pot, and shred with 2 forks.
- Add the mayo, lemon juice, sugar, vinegar, salt, and pepper to a mixing bowl, and stir until well combined.1/2 cup mayo, 1 1/2 Tablespoons lemon juice, 1 Tablespoon sugar, 1 Tablespoon apple cider vinegar, 1/2 teaspoon black pepper, 1/4 teaspoon salt
- Add the coleslaw mix to the bowl and toss until well coated.12- oz bag coleslaw mix
- Cut the slider buns in half, then place some of the shredded pork and barbecue sauce on top of the bottom buns.12 slider buns, Barbecue sauce
- For traditional sliders, add the optional fried onions and the coleslaw, then top with the top buns. For baked sliders, add the top buns, then place in a 350F oven for 10 minutes. Remove the top buns, then add the fried onions and coleslaw. Put the buns back on and serve.1/2 cup fried onions
Notes
- Store leftover pulled pork in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
- Store leftover coleslaw in the fridge for 5 days.
- You can also use leftover pulled pork for this recipe.
- For best results, I recommend using my Best Dry Rub Recipe and BBQ Sauce With Coca-Cola.
Nutrition
Calories: 564kcal | Carbohydrates: 27g | Protein: 31g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 23g | Cholesterol: 108mg | Sodium: 561mg | Fiber: 2g | Sugar: 11g
