Smoky Texas BBQ Pulled Pork Sliders

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Tender pulled pork slow-cooked with smoky spices served on soft slider buns with tangy coleslaw. This American-inspired pork recipe, ready in about 495 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 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.

Ingredients

• 3 lbs pork shoulder
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 1/2 cup water
• 12 slider buns
• 3 cups coleslaw mix
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp honey
• 1/4 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rub 3 lbs pork shoulder evenly with 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1 1/2 tsp kosher salt, and 1 tsp black pepper. Cover and refrigerate for at least 2 hours or overnight.
2. Step 2: Place the seasoned pork shoulder in a slow cooker with 1/4 cup apple cider vinegar and 1/2 cup water. Cook on low for 8 hours until the pork is very tender and easily shredded.
3. Step 3: While pork cooks, mix 3 cups coleslaw mix with 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Refrigerate until ready to serve.
4. Step 4: Remove pork from the slow cooker and shred with two forks, discarding any excess fat and bones. Mix some cooking juices back into the shredded pork to keep it moist.
5. Step 5: Toast 12 slider buns lightly, then pile each with a generous portion of pulled pork and top with the prepared coleslaw. Serve warm.