Handheld Pulled Pork Sliders with Tangy Slaw

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Mini pulled pork sandwiches topped with a crunchy vinegar slaw, perfect for easy outdoor eating and crowd-pleasing flavor. This American-inspired pork recipe, ready in about 20 minutes, pairs pulled pork, cooked, slider buns, green cabbage, finely shredded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, 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.

Prep: 15 min Cook: 5 min Serves 8 American cuisine 320 cal/serving

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Ingredients

2 cups pulled pork, cooked
8 small buns slider buns
2 cups green cabbage, finely shredded
1 medium carrot, grated
3 tbsp apple cider vinegar
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a medium bowl, whisk together 3 tablespoons apple cider vinegar, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth to make the slaw dressing.
Step 2: Add 2 cups finely shredded green cabbage and 1 grated medium carrot to the bowl. Toss thoroughly to coat the vegetables in the dressing and let sit for 10 minutes to soften slightly.
Step 3: Warm 2 cups cooked pulled pork in a microwave or skillet until heated through, about 2-3 minutes.
Step 4: Split 8 small slider buns and toast lightly if desired. Pile each bun bottom with a generous 1/4 cup of pulled pork, then top with a heaping tablespoon of the tangy slaw. Cover with the bun tops and secure with toothpicks if needed for transport.