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Best Game Day Pulled Pork Sliders with Easy Tangy Slaw

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These sliders feature slow-cooked, smoky pulled pork piled high on a soft, buttery bun with a bright, crunchy tangy slaw. They are the perfect game day recipe that is deceptively simple and always a crowd-pleaser.

Ingredients

Scale
  • 3 to 4 pounds boneless pork shoulder (pork butt)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 tablespoons brown sugar (packed)
  • 1 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 1 cup your favorite barbecue sauce
  • 1 small head green cabbage (about 4 cups shredded)
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • 12 to 16 slider buns (brioche or potato rolls)
  • Butter (for toasting buns)

Instructions

  1. Prep the Pork: Pat the pork shoulder dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, onion powder, chili powder, cumin, black pepper, salt, cayenne (if using), and brown sugar. Rub the spice mixture all over the pork shoulder. Let sit at room temperature for 20 minutes.
  2. Sear the Pork: Heat a large skillet or cast iron pan over medium-high heat with a tablespoon of oil. Sear the pork shoulder for 3 to 4 minutes per side until a deep brown crust forms.
  3. Slow Cook the Pork: Transfer the seared pork to a slow cooker. Pour in chicken broth and apple cider vinegar. Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours until fork-tender.
  4. Shred the Pork: Remove the pork from the slow cooker and place on a cutting board. Reserve 1 cup of cooking liquid. Shred the pork with two forks, discarding large pieces of fat.
  5. Add the Sauce: Return shredded pork to the slow cooker. Add barbecue sauce and reserved cooking liquid. Stir to coat. Cook on LOW for another 20 to 30 minutes.
  6. Make the Tangy Slaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, and celery seed. Add shredded cabbage and toss to coat. Season with salt and pepper. Refrigerate for at least 30 minutes.
  7. Toast the Buns: Preheat oven to 350°F (175°C). Split slider buns and place cut-side up on a baking sheet. Lightly butter the cut sides. Toast for 5 to 7 minutes until golden brown.
  8. Assemble the Sliders: Place a generous heap of pulled pork on the bottom half of each toasted bun. Top with a spoonful of tangy slaw. Place the top bun on and press gently.
  9. Serve Immediately: Arrange sliders on a platter and serve warm.

Notes

Searing the pork is non-negotiable for deep flavor. The slaw needs at least 30 minutes to meld. Toasting the buns prevents sogginess. Add only 1 cup of reserved cooking liquid to avoid a soupy texture.

Nutrition

Keywords: pulled pork sliders, game day recipe, slow cooker pulled pork, tangy slaw, barbecue sliders, party food

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