BBQ Pulled Pork Sliders
These saucy BBQ pulled pork sliders are piled high with tender slow-cooked shredded pork and topped with a tangy creamy coleslaw that adds a perfect cooling crunch to every bite. They are an absolute game day staple that feeds a crowd effortlessly and always earns rave reviews.
Tender BBQ pulled pork sliders topped with creamy coleslaw served on soft Hawaiian rolls for the ultimate game day handheld.
Nutrition per serving
Ingredients
main
seasoning
slaw
buns
Instructions
Season and Slow Cook the Pork
Rub the dry ranch seasoning packet all over the pork shoulder and place it in the slow cooker. Pour the BBQ sauce over and around the pork. Cook on low for 8 hours or on high for 4 to 5 hours until the pork is fall-apart tender and shreds easily with two forks.
Shred the Pork
Remove the cooked pork shoulder from the slow cooker and place it on a cutting board. Use two forks to shred the meat pulling it apart into thin strands. Return the shredded pork to the slow cooker and stir it into the cooking juices and BBQ sauce to absorb maximum flavor.
Make the Quick Coleslaw
In a medium bowl combine the pre-shredded coleslaw mix and mayonnaise. Toss until the slaw is evenly coated. Season with a pinch of salt and pepper to taste. Refrigerate the coleslaw until ready to assemble the sliders so it stays crisp and cold.
Assemble and Serve
Slice the Hawaiian rolls in half and pile a generous amount of saucy pulled pork onto each bottom bun. Top the pork with a spoonful of cold coleslaw, add the top bun, and press gently. Arrange on a large platter and serve with extra BBQ sauce on the side.
Substitutions
Common mistakes
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