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Tender Smoked Pulled Pork Sliders Recipe with Easy Creamy Coleslaw

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A slow-smoked pork shoulder shredded and served on toasted slider buns with a light, creamy coleslaw for a perfect balance of smoky and fresh flavors. Ideal for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 4 to 5 pounds pork shoulder (boneless and well-marbled)
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Wood chips for smoking (hickory or applewood recommended)
  • 3 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 12 slider buns, soft and slightly sweet
  • Pickle slices (optional)
  • Butter for toasting buns (unsalted, softened)

Instructions

  1. Pat the pork shoulder dry with paper towels. Combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. Rub the seasoning mix all over the pork. Let sit for at least 30 minutes at room temperature or refrigerate overnight.
  2. Preheat smoker to 225°F (107°C). Add wood chips (hickory or applewood). If using a charcoal grill, set up for indirect heat with coals on one side and a drip pan on the other.
  3. Place pork shoulder fat side up on grill grate away from direct heat. Close lid and smoke for about 4 hours, maintaining 225-250°F (107-121°C). Avoid opening lid frequently.
  4. When pork reaches about 165°F (74°C) internal temperature (stall phase), wrap tightly in aluminum foil or butcher paper. Return to smoker and continue cooking for 2-3 more hours until 195-205°F (90-96°C) and tender.
  5. Remove pork from smoker and let rest for 30 minutes. Shred pork using two forks or meat claws, mixing in some cooking juices to keep moist.
  6. In a large bowl, whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Add shredded cabbage and carrots, toss to coat evenly. Refrigerate at least 15 minutes before serving.
  7. Spread softened butter on slider buns and toast on a hot skillet or grill until golden brown.
  8. Assemble sliders by piling pulled pork on bun bottoms, topping with creamy coleslaw and optional pickle slices, then cap with bun tops. Serve immediately.

Notes

Keep smoker temperature steady between 225-250°F for even cooking. Wrap pork during stall phase to push through and retain moisture. Let pork rest before shredding to keep juicy. Prepare coleslaw fresh or up to an hour ahead to maintain crispness. Toast buns lightly with butter to prevent sogginess. Soak wood chips for 30 minutes before smoking for better smoke flavor. For gluten-free, use gluten-free buns or lettuce wraps. Greek yogurt can replace half the mayo in coleslaw for lighter dressing.

Nutrition

Keywords: pulled pork sliders, smoked pork shoulder, creamy coleslaw, BBQ sliders, slow smoked pork, easy pulled pork recipe, backyard BBQ, slider recipe

Find it online: https://zorbmeal.com/tender-smoked-pulled-pork-sliders-recipe-with-easy-creamy-coleslaw/