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Smoky Pulled Pork Sliders: Easy 30-Minute Recipe

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These smoky pulled pork sliders with crunchy coleslaw deliver deep, slow-cooked flavor in just 30 minutes. Perfect for busy weeknights or game day entertaining.

Ingredients

Scale
  • 2 lbs pork shoulder or pork butt, cut into 2-inch chunks
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp brown sugar
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil or vegetable oil
  • 1/2 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 1/2 cup barbecue sauce
  • 3 cups coleslaw mix (shredded cabbage and carrots)
  • 1/4 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or sugar
  • 1/2 tsp celery seeds
  • Salt and pepper to taste
  • 8–12 slider buns (brioche or potato rolls)
  • Pickles for serving (optional)

Instructions

  1. Prepare the pork (5 minutes): Pat the pork chunks dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, brown sugar, cayenne (if using), salt, and pepper. Sprinkle this spice rub all over the pork pieces, making sure they’re evenly coated. Let them sit for a few minutes while you get your pot ready.
  2. Sear the pork (8-10 minutes): Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding the pot, add the pork chunks and cook for 2-3 minutes per side, until a deep, dark crust forms. Transfer the seared pork to a plate and repeat with the remaining pieces.
  3. Deglaze the pot (1 minute): Once all the pork is seared, pour the chicken broth and apple cider vinegar into the hot pot. Use your wooden spoon to scrape up all the browned bits from the bottom. Let it bubble for about 30 seconds.
  4. Simmer the pork (15-20 minutes): Return all the seared pork to the pot. Stir in the barbecue sauce. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes. The pork should be fork-tender and starting to fall apart.
  5. Shred the pork (3 minutes): Remove the pot from the heat. Using two forks (or a hand mixer on low), shred the pork directly in the pot. Stir it into the sauce so every strand is coated. Taste and adjust seasoning.
  6. Make the coleslaw (5 minutes): While the pork simmers, make the coleslaw. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, and celery seeds. Add the coleslaw mix and toss to coat. Season with salt and pepper. Set aside.
  7. Toast the buns (3 minutes): Split your slider buns and toast them lightly under the broiler or in a dry skillet until golden.
  8. Assemble the sliders (2 minutes): Pile a generous spoonful of the smoky pulled pork onto the bottom half of each bun. Top with a heaping spoonful of crunchy coleslaw. Add a pickle slice if using. Place the top bun on and serve immediately.

Notes

Don’t skip the sear—it builds deep flavor. Pat the pork dry for a better crust. Toast the buns to prevent sogginess. The coleslaw is best made fresh. For a spicier version, add chipotle peppers in adobo. The pulled pork can be made ahead and reheats well.

Nutrition

Keywords: pulled pork sliders, smoky pulled pork, easy pulled pork, 30-minute recipe, game day food, weeknight dinner, coleslaw sliders

Find it online: https://clunkcook.com/smoky-pulled-pork-sliders-easy-30-minute-recipe/