BBQ Pulled Pork Sliders with Coleslaw

Introduction

For a large party, BBQ pulled pork sliders are a crowd-pleaser that’s easy to make and serve. This recipe involves slow-cooked pork shoulder, seasoned with a flavorful spice rub, and cooked until it’s fall-apart tender. The pork is then shredded, mixed with a tangy BBQ sauce, and served on soft slider buns with a crunchy coleslaw topping. It’s the perfect combination of savory, sweet, and tangy, making it a hit with guests of all ages.

Ingredients

For the Pulled Pork:

• 8-10 lbs pork shoulder (bone-in or boneless)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon ground cumin
• 1 tablespoon mustard powder
• 1 cup apple cider vinegar
• 1/2 cup chicken broth

For the BBQ Sauce:

• 2 cups ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup molasses
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the Coleslaw:

• 1 small head of green cabbage, shredded
• 2 large carrots, grated
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

For the Sliders:

• 24 slider buns or small brioche buns
• Pickle slices (optional)
• Sliced jalapeños (optional)

Instructions

1. Prepare the Pork Shoulder

Start by mixing the kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, ground cumin, and mustard powder in a small bowl to create the spice rub. Pat the pork shoulder dry with paper towels and rub the spice mixture all over the meat, ensuring it’s evenly coated. Let the pork shoulder sit at room temperature for about 30 minutes to absorb the flavors.

2. Slow Cook the Pork

Preheat your oven to 300°F (150°C) or set up your grill for indirect cooking. Place the seasoned pork shoulder in a large roasting pan or Dutch oven. Pour the apple cider vinegar and chicken broth into the pan around the pork to keep it moist while cooking. Cover tightly with foil or a lid.

Slow-cook the pork for 6-8 hours, or until it’s fork-tender and easily shreds. The internal temperature should reach at least 195°F (90°C). During cooking, baste the pork with the juices every couple of hours to keep it moist.

3. Make the BBQ Sauce

While the pork is cooking, prepare the BBQ sauce. In a medium saucepan, combine the ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for about 20 minutes until thickened. Set aside.

4. Prepare the Coleslaw

In a large mixing bowl, combine the shredded cabbage and grated carrots. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate until ready to serve.

5. Shred the Pork

Once the pork is done cooking, remove it from the oven or grill and let it rest for 20-30 minutes. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat. Transfer the shredded pork to a large mixing bowl and toss it with about 1 cup of the BBQ sauce, adding more sauce as desired.

The sliders are perfect for serving directly from the Ateflame. Keep the meat and buns hot on the flat cooktop and assemble them on a plate. Nice, hot and juicy.

6. Assemble the Sliders

To assemble the sliders, slice the slider buns in half and place a generous amount of pulled pork on the bottom half of each bun. Top the pork with a spoonful of coleslaw and add pickle slices or jalapeños if desired. Cover with the top half of the bun.

7. Serve and Enjoy

Arrange the sliders on a large serving platter or tray, and serve them warm. Provide extra BBQ sauce on the side for dipping or adding to the sliders.

Tips for the Best Results

• Slow Cooking: Cooking the pork shoulder low and slow ensures that it becomes tender and juicy. If you have a smoker, consider smoking the pork shoulder for added flavor.
• Make Ahead: The pork can be cooked a day ahead and reheated in the oven before serving. The flavors will only get better with time.
• Coleslaw Crunch: Add some thinly sliced red cabbage or apples to the coleslaw for extra crunch and color.

Variations

1. Hawaiian Pulled Pork Sliders: Add pineapple slices and use Hawaiian sweet rolls for a tropical twist.
2. Spicy BBQ Sliders: Mix some hot sauce or chipotle peppers into the BBQ sauce for a spicier version.
3. Pulled Pork Nachos: Instead of sliders, serve the pulled pork over tortilla chips with melted cheese, jalapeños, and sour cream.
4. Pulled Pork Tacos: Use the pulled pork as a filling for soft tacos, topped with coleslaw and avocado slices.
5. Pulled Pork Pizza: Spread the pulled pork over a pizza crust with BBQ sauce, cheese, and red onions for a delicious BBQ pizza.

Best Pairings

• Drink: Serve with a cold beer, such as a lager or IPA, or a refreshing iced tea.
• Side Dish: Cornbread, baked beans, or a simple green salad are great sides for these sliders.
• Dessert: A light dessert like fruit salad or vanilla ice cream with caramel sauce complements the rich flavors of the pulled pork.

Conclusion

BBQ pulled pork sliders are perfect for feeding a crowd at parties or gatherings. The combination of tender, flavorful pork, tangy coleslaw, and soft buns is a surefire hit with guests. Plus, they’re easy to eat and can be prepared in advance, making them a stress-free option for large events.