Kansas City-Style Pulled Pork Sliders with Tangy Slaw

By AislePrompt Editorial · ·

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.

Slow-cooked pulled pork seasoned with a smoky dry rub served on mini buns with a crisp, tangy coleslaw for a Kansas City regional favorite. This American-inspired sandwich and wrap recipe, ready in about 320 minutes, pairs pork shoulder, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 20 min Cook: 300 min Serves 12 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp chili powder to make the dry rub.
  2. Step 2: Rub the 3 lbs pork shoulder thoroughly with the dry rub, coating all sides. Cover and refrigerate for at least 4 hours or overnight.
  3. Step 3: Preheat oven to 300°F. Place the pork shoulder in a roasting pan and cook for 4-5 hours until the meat is tender and easily pulls apart.
  4. Step 4: While pork cooks, prepare the slaw by combining 2 cups shredded green cabbage, 1 medium shredded carrot, 1/2 cup mayonnaise, and 1/4 cup apple cider vinegar in a bowl. Mix well and set aside.
  5. Step 5: When pork is done, shred it with two forks, discarding excess fat. Toss with 2 tbsp yellow mustard for tang.
  6. Step 6: To assemble, pile pulled pork onto 12 mini slider buns and top with a generous spoonful of tangy slaw. Serve warm.

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