Alabama-Style Pulled Pork Sliders with Tangy Vinegar Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Slow-cooked pulled pork seasoned with a smoky dry rub, served on soft slider buns with a bright, tangy vinegar-based coleslaw, inspired by Alabama barbecue traditions. This southern-inspired pork ready in about 500 minutes pairs boneless pork shoulder, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, boneless pork shoulder
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 2 tbsp yellow mustard
• 1 tbsp sugar
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium, shredded carrot
• 12 slider buns
• 2 tbsp, melted butter

Instructions

1. Step 1: Combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, and 1 tsp black pepper in a bowl. Rub this spice mix evenly over the entire 3 lb pork shoulder.
2. Step 2: Place the pork shoulder in a slow cooker and cook on low for 8 hours or until it shreds easily with a fork.
3. Step 3: While the pork cooks, prepare the slaw by whisking 1/2 cup apple cider vinegar, 2 tbsp yellow mustard, and 1 tbsp sugar in a bowl until sugar dissolves.
4. Step 4: Add 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 medium shredded carrot into the vinegar mixture. Toss to coat and refrigerate until serving.
5. Step 5: When pork is done, shred it with two forks and mix some of the cooking juices back in to keep it moist.
6. Step 6: Brush 12 slider buns with 2 tbsp melted butter and toast them in a skillet over medium heat until golden, about 2-3 minutes per side.
7. Step 7: Assemble sliders by placing a generous scoop of pulled pork on the bottom bun and topping with a heaping spoonful of vinegar slaw. Cover with the top bun and serve warm.