Midwest-Inspired Pulled Pork Sliders with Tangy Coleslaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Slow-cooked pulled pork infused with a smoky rub, served on soft slider buns with a crisp, tangy coleslaw—perfect for a regional gathering or game day. This american-inspired pork ready in about 260 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 380 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 pork shoulder
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 12 slider buns
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium grated carrot
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp salt (for coleslaw)
• 1/4 tsp black pepper (for coleslaw)

Instructions

1. Step 1: Preheat oven to 300°F. In a small bowl, mix 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 1/2 tsp salt, and 1 tsp black pepper to create a dry rub.
2. Step 2: Rub the 3 lbs pork shoulder thoroughly with the spice mix. Place the pork in a roasting pan, cover tightly with foil, and roast for 4 hours until the meat is tender and easily shredded.
3. Step 3: While the pork roasts, prepare the coleslaw by combining 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 grated medium carrot in a large bowl.
4. Step 4: In a small bowl, whisk together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate until serving.
5. Step 5: Remove the pork from the oven, shred using two forks, and stir in 1/4 cup apple cider vinegar and 2 tbsp honey for a tangy finish.
6. Step 6: To assemble sliders, place a generous scoop of pulled pork on the bottom half of 12 slider buns and top with a spoonful of coleslaw. Cover with the bun tops and serve warm.