Pulled Pork Sliders
These BBQ pulled pork sliders with Hawaiian rolls, tangy coleslaw, and a buttery topping are the ultimate party bites. Perfect for game days or gatherings, they’re easy to make and sure to disappear fast!
Servings: 12 servings
Ingredients
To make the pulled pork:
- 3-4 pounds pork shoulder or pork butt Boston butt is our preferred cut
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 2 tablespoons avocado oil
- ½ cup chicken broth
- 1 cup BBQ sauce
To make the coleslaw:
- 1 package about 8-9 ounces coleslaw mix
- ½ cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
To make the sliders:
- 12 slider buns
- ¼ - ½ cup BBQ sauce optional
- 4 tablespoons butter
- 1 tablespoon brown sugar
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- Fresh chopped parsley
Instructions
Make the pulled pork
Slow cooker option:
- Combine the sugar and all the spices in a small bowl. Mix together and coat the entire outside of the pork with the mixture.
- Pour the avocado oil into a large heavy bottomed skillet or pot over medium-high heat. Once hot, add the pork and brown on all sides.
- Transfer the browned pork to the slow cooker. Add the chicken broth and cook on low for 8 hours. Remove from the slow cooker, shred the pork and return it to the slow cooker with the juices. Add the BBQ sauce and toss to combine.
Instant Pot option:
- Follow the same steps as the slow cooker option to season the pork. Brown it using the saute function on the Instant Pot then turn the heat off, add the broth and affix the lid.
- Set the IP to manual cook on high pressure for 70 minutes. Let the pressure naturally release and remove the lid once the pin drops. Transfer the pork to a cutting board, shred using forks and return it to the IP with the accumulated juices. Add the BBQ sauce and toss to combine.
Make the coleslaw
- Combine all the ingredients in a large mixing bowl. Stir together until all the cabbage is well coated. Keep refrigerated until ready to serve. This is best made a few hours before the sliders so the flavors have a chance to develop.
Assemble the sliders
- Preheat the oven to 375°F. Slice the slider buns in half and place in a baking dish.
- Layer the pulled pork over the top of the bottom half of the buns and drizzle the extra BBQ sauce (if using) on top of the pork. Place the top half of the buns back on top.
- Combine the butter, sugar, Worcestershire sauce and garlic powder in a small bowl. Microwave for 30-45 seconds until melted and stir together.
- Brush the butter mixture on top of the slider buns then cover the dish with aluminum foil and bake for 10 minutes.
- Remove the foil and bake for another 5 minutes or until the buns start to turn golden brown.
- Let them cool a few minutes once out of the oven, remove the top half of the slider buns and spoon the coleslaw on top. Replace the buns and garnish with fresh parsley before serving.
Nutrition
Serving: 1SERVING | Calories: 328kcal | Carbohydrates: 35g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 944mg | Potassium: 364mg | Fiber: 2g | Sugar: 16g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg