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Pulled Pork Sliders Recipe Easy Homemade with Creamy Coleslaw and Pickled Jalapeños

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Flavorful pulled pork sliders with creamy coleslaw and pickled jalapeños, perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 3–4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup apple cider vinegar
  • ½ cup water or low-sodium chicken broth
  • Optional: 1 teaspoon cayenne pepper or chili powder
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste
  • Optional: 1 teaspoon Dijon mustard
  • 4–5 fresh jalapeños, thinly sliced
  • ½ cup white vinegar
  • ½ cup sugar
  • ½ cup water
  • 1 teaspoon salt
  • Optional: 1 garlic clove, smashed
  • 12 slider buns or small soft rolls
  • Butter for toasting buns (unsalted, softened)

Instructions

  1. Prepare the Pork Rub: In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Rub the spice mix all over the pork shoulder and let sit for 15 minutes at room temperature.
  2. Cook the Pork: Place pork in slow cooker or Dutch oven. Pour apple cider vinegar and water or broth around the meat without washing off the rub. Cover and cook on low for 8-10 hours (slow cooker) or roast in a 300°F oven covered for about 4 hours until tender.
  3. Make the Pickled Jalapeños: Combine vinegar, sugar, water, salt, and garlic in a saucepan. Heat until sugar dissolves, then pour over sliced jalapeños in a jar or bowl. Let cool and refrigerate at least 1 hour or overnight.
  4. Prepare the Coleslaw: Whisk mayonnaise, apple cider vinegar, honey, Dijon mustard (if using), salt, and pepper in a large bowl. Add shredded cabbage and carrots, toss to coat, and refrigerate until serving.
  5. Shred the Pork: Remove pork from cooker, shred finely with forks or meat claws, and return to cooking juices to keep moist.
  6. Toast the Buns: Heat skillet over medium heat. Spread softened butter on cut sides of buns and toast until golden and crisp, about 1-2 minutes.
  7. Assemble the Sliders: Place shredded pork on bun bases, top with creamy coleslaw and pickled jalapeños, then cap with top buns and serve immediately.

Notes

If pork juices are too thin, simmer to reduce and thicken before mixing back with shredded meat. Pickled jalapeños taste best after marinating overnight but 1 hour is sufficient. Toast buns lightly with butter to prevent sogginess. Shred pork while warm for easier shredding and better juice absorption.

Nutrition

Keywords: pulled pork sliders, creamy coleslaw, pickled jalapeños, slow cooker pulled pork, easy sliders, barbecue sliders, party food, game day recipe

Find it online: https://noshbelle.com/pulled-pork-sliders-recipe-easy-homemade-with-creamy-coleslaw-and-pickled-jalape-n-os/