Pulled Pork Sliders

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These Pulled Pork Sliders make a delicious appetizer or a full meal. Topped with flavorful homemade coleslaw they are a recipe everyone will love.

Today on IBC I’m teaching how to make these adorable and delicious Pulled Pork Sliders. Pulled Pork is sort of a staple around these parts. If you’re invited to an outdoor party or super bowl party, you will probably find pulled pork, beef on wick, or hot Italian sausage (or all three) on the menu.

Pulled Pork Sliders | inspiredbycharm.com

Why? Well, they are all fairly easy to make (especially in large quantities), and they are packed with flavor. Plus, they fit on a bun, and most people enjoy them. I also think they’re popular because you can slather them with ketchup, mayo, horseradish, or BBQ sauce.

And as a bonus, to make my Pulled Pork Sliders even more special, I’m topping them with homemade Purple Cabbage Coleslaw.

How to Make

Pulled Pork Sliders | inspiredbycharm.com

In case you’ve never made pulled pork, you need to know that it requires a pretty long cooking time. I recommend breaking out the slow cooker. Let the pork cook all day or overnight depending on when you plan to serve it.

Pulled Pork Sliders | inspiredbycharm.com

Once the pork is cooked low and slow, it will easily fall apart. Using your hands (or a couple forks), you “pull” the pork into thin shreds, making it the perfect bun topping.

You can serve pulled pork as is, however, I like upping the flavor party with BBQ sauce.

Pulled Pork Sliders | inspiredbycharm.com
Pulled Pork Sliders | inspiredbycharm.com

I put some of the BBQ sauce into the pulled pork and saved some to slather on the sliders when serving.

To give these sliders some extra flavor, crunch, and color, I made a batch of Purple Cabbage Coleslaw.

Pulled Pork Sliders | inspiredbycharm.com

For me (and I assume plenty of others), coleslaw is the perfect topping for pulled pork. The cool and creamy crunchiness of the coleslaw is the ideal partner for the warm and tangy pulled pork.

Pulled Pork Sliders | inspiredbycharm.com
Pulled Pork Sliders | inspiredbycharm.com

I really like this purple cabbage coleslaw variation. However, feel free to use your favorite recipe.

Red Cabbage Coleslaw / Pulled Pork Sliders | inspiredbycharm.com

With all of the elements ready to go, the sliders were topped with pulled pork, BBQ sauce, and coleslaw. Then it was time to serve and enjoy.

Red Cabbage Coleslaw / Pulled Pork Sliders | inspiredbycharm.com


What more? Here’s what to serve with your Pulled Pork Sliders:

Red Cabbage Coleslaw / Pulled Pork Sliders | inspiredbycharm.com
Red Cabbage Coleslaw / Pulled Pork Sliders | inspiredbycharm.com

If you can’t tell from the pictures, I’m pleased to report my first pulled pork attempt was a huge success. (Even my Mom, who’s an amazing cook, was asking for the coleslaw recipe.) Not only do the sliders look great, but they are super tasty and packed with flavor. (Thanks in part to my unique BBQ variation!)

Red Cabbage Coleslaw / Pulled Pork Sliders | inspiredbycharm.com

I also think the locals will approve of my variation. I mean, who doesn’t like food in miniature form? Well, just as long as there’s plenty to go around.

Have you ever tried making pulled pork? What’s your favorite way to eat it and how would you customize your BBQ sauce?

Red Cabbage Coleslaw / Pulled Pork Sliders | inspiredbycharm.com

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Red Cabbage Coleslaw / Pulled Pork Sliders | inspiredbycharm.com
Pulled Pork Sliders | inspiredbycharm.com

Pulled Pork Slider with Red Cabbage Coleslaw

You’re going to love these delicious Pulled Pork Slider with Red Cabbage Coleslaw. They are easy-to-make in a slow cooker and loaded with flavor.
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American
Keyword: game day, pulled pork, sliders
Prep Time: 20 minutes
Cook Time: 7 hours 30 minutes
Total Time: 1 hour 50 minutes
Servings: 36
Calories: 181kcal


Pulled Pork Sliders

Purple Cabbage Slaw


  • In a small bowl, combine the brown sugar, salt, paprika, cumin, and black pepper. Rub onto the pork shoulder. Set aside.
  • In the bottom of a slow cooker, add a layer of onions, chicken broth, and balsamic vinegar. Place the seasoned pork shoulder on top. Cover and cook on low for about 7 hours until very tender. Remove the meat. Reserve the liquid and let it cool.
  • When cool, use a fork or your hands to pull the meat into shreds. Remove any excess fat or grizzle.
  • Using a spoon, skim off any excess fat from the liquid in the slow cooker, Strain the liquid through a fine mesh sieve, reserving the liquid. Reserve one half cup of this liquid*. Return the rest to the crock pot with the shredded pork.
  • Add one cup of the BBQ sauce to the slow cooker. Mix to combine with the pulled pork. Cook for 30 minutes on low.
  • In the meantime prepare your red cabbage slaw. In a large bowl, combine the cabbage, onion, carrots, and kale.
  • In a separate bowl, whisk together the mayonnaise, lemon juice, grainy mustard, and honey. Add salt and pepper to taste. Add the dressing to the veggies until desired creaminess is achieved.
  • Once everything is ready serve the pulled board on slider buns, topped with purple cabbage coleslaw, and additional BBQ sauce if desired.


*This reserved liquid can be added to your cooked pulled pork for added moisture if desired.


Calories: 181kcal | Carbohydrates: 25g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 387mg | Potassium: 139mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1410IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 1mg

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Recipe Rating


  1. Under the slider portion of recipe right below the chicken broth it calls for 2 tbsp balsamic vinegar. But in the directions it doesn’t say where to add the 2 tbsp
    I do see the 4 tbsp for the BBQ sauce but not the 2.
    Do I add it to crockpot with me the broth and onions?

  2. The BOMB! As in an explosion of flavor and compliments!!! Made this for my girlfriends party (as always… she didn’t have time and I was asked last minute!) and it was the hit of the party. The Purple Cabbage/Kale Slaw took this entire recipe one step beyond… just good… to… awesome!!!

  3. Oh holy yum…and thank goodness you posted. I have been trying to figure out a sandwich for my son’s grad party…thank you! Now, I just need help with everything else! 🙂

  4. You have me salivating…pulled pork on Weck rolls is a meal that I ♥. I am so picky when it comes to coleslaw, but I make mine pretty much like yours, with the exception of no kale and I add a bit of horseradish, always.
    Your photos are wonderful and I feel like I could just reach into my monitor and grab a slider!
    Have a great week.

    1. You are too kind Marigene! Thank you so much. That’s quite the compliment. As far as the kale goes, I’m not sure it changes the flavor too much – just adds in some extra green color which I like. Plus, word on the street is that kale is healthy. Haha.

      xo Michael