Grilled BBQ Pulled Pork Sliders with Tangy Coleslaw

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Smoky pulled pork slow-cooked and finished on the grill, served on mini buns with crisp, tangy coleslaw for a perfect summer cookout or holiday feast. This American-inspired holiday recipe, ready in about 510 minutes, pairs pork shoulder, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 4 pounds, boneless pork shoulder
• 2 tbsp smoked paprika
• 1/4 cup brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 1 cup BBQ sauce
• 12 mini slider buns
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium, grated carrot
• 1/2 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp smoked paprika, 1/4 cup brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, and 1 tsp black pepper. Rub this dry spice mix all over the 4-pound boneless pork shoulder.
2. Step 2: Place the pork shoulder in a slow cooker and add 1/4 cup apple cider vinegar. Cook on low for 8 hours until the pork is very tender and easily shredded.
3. Step 3: While the pork cooks, prepare the coleslaw by mixing 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 grated medium carrot in a large bowl.
4. Step 4: In a separate bowl, whisk together 1/2 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp honey, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pour this dressing over the cabbage mixture and toss until evenly coated. Chill until serving.
5. Step 5: Preheat a grill or grill pan to medium heat. Shred the cooked pork with two forks, then toss with 1 cup BBQ sauce.
6. Step 6: Toast 12 mini slider buns on the grill for 1-2 minutes until lightly browned.
7. Step 7: Assemble sliders by piling pulled pork and a spoonful of tangy coleslaw onto each bun. Serve immediately.