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Savory Smoked Pulled Pork Sliders Recipe with Tangy Coleslaw and Pickles

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Tender, smoky pulled pork served on soft slider buns with a crisp, tangy coleslaw and bright pickle slices, perfect for casual gatherings or weeknight dinners.

Ingredients

Scale
  • 3–4 lb pork shoulder (pork butt), well-marbled
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper (optional)
  • Wood chips for smoking (hickory or applewood)
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (or Greek yogurt)
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • Salt and pepper to taste
  • 12 slider buns (soft potato rolls preferred)
  • Pickle slices (dill or bread-and-butter)
  • Optional: BBQ sauce for drizzling

Instructions

  1. Trim excess fat from pork shoulder, leaving a thin fat cap. Pat dry with paper towels. (10 minutes)
  2. Mix smoked paprika, brown sugar, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper if using. Rub evenly over pork. Wrap and refrigerate at least 2 hours or overnight. (5 minutes prep + marinating)
  3. Preheat smoker to 225°F (107°C). Add wood chips to smoker box or coals. Smoke should be thin and blue. (15-20 minutes)
  4. Place pork fat side up on smoker grate. Smoke for about 6 hours or until internal temperature reaches 195°F (90°C). Avoid opening lid frequently. (6 hours)
  5. Remove pork, tent loosely with foil, and rest for 30-40 minutes. Shred pork with forks or meat claws, discarding large fat chunks. (30-40 minutes)
  6. Whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a large bowl. Add shredded cabbage and carrots, toss to coat evenly. Adjust seasoning. (10 minutes)
  7. Slice slider buns in half and lightly toast if desired. Assemble sliders by layering pulled pork, coleslaw, and pickle slices on bottom bun. Drizzle BBQ sauce if using, then top with bun. (10 minutes)

Notes

If pork isn’t shredding easily, smoke longer until it pulls apart with little effort. Keep smoke thin and blue for best flavor. Rest pork after smoking to lock in juices. Toast buns lightly to prevent sogginess. Use a spray bottle with apple juice to keep pork moist during smoking. Slow cooker can be used as alternative but lacks smoky crust. Store components separately for best freshness. Reheat pork gently with apple juice splash.

Nutrition

Keywords: pulled pork sliders, smoked pork, coleslaw, BBQ sliders, party food, smoked meat, easy pulled pork, slider recipe

Find it online: https://cooksybite.com/savory-smoked-pulled-pork-sliders-recipe-with-tangy-coleslaw-and-pickles/