Midwestern BBQ Pulled Pork Sliders with Tangy Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender smoked pulled pork piled on mini buns topped with a crisp, tangy cabbage slaw, channeling the friendly spirit of Indianapolis gatherings. This american-inspired bbq & smoked ready in about 320 minutes pairs boneless 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 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. In a small bowl, combine 2 tbsp smoked paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp salt, and 1 tsp black pepper. Rub this spice mix all over 3 lbs boneless pork shoulder.
  2. Step 2: Place the pork shoulder in a roasting pan, cover tightly with foil, and roast for 4 to 5 hours until the meat is very tender and pulls apart easily.
  3. Step 3: While pork roasts, prepare the slaw by mixing 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, and 1 medium shredded carrot in a bowl. In a separate bowl, whisk together 1/3 cup mayonnaise, 1 tbsp honey, 1/4 cup apple cider vinegar, and 2 tbsp yellow mustard. Pour dressing over cabbage mixture and toss to coat evenly.
  4. Step 4: Remove pork from oven and let rest for 15 minutes. Shred the pork using two forks, discarding any excess fat.
  5. Step 5: Assemble sliders by placing generous portions of pulled pork on each of the 12 slider buns and topping with the tangy cabbage slaw. Serve warm.

Frequently asked questions

How long does Midwestern BBQ Pulled Pork Sliders with Tangy Slaw take to make?

Total time is about 320 minutes (20 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Midwestern BBQ Pulled Pork Sliders with Tangy Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless pork shoulder from drying out.

Can I substitute ingredients in Midwestern BBQ Pulled Pork Sliders with Tangy Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Midwestern BBQ Pulled Pork Sliders with Tangy Slaw for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Midwestern BBQ Pulled Pork Sliders with Tangy Slaw?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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