St. Peters-Style Pulled Pork Sliders with Tangy Coleslaw

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Mini pulled pork sliders topped with a refreshing homemade coleslaw for a balanced bite of smoky, tender meat and crunch. This American-inspired pork recipe, ready in about 315 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

• 2 lbs, boneless pork shoulder
• 1 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup apple cider vinegar
• 1 cup bbq sauce
• 12 small slider buns
• 2 cups, shredded green cabbage
• 1 medium, shredded carrot
• 1/3 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp honey
• 1/4 tsp (for coleslaw) salt
• 1/4 tsp (for coleslaw) black pepper

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Instructions

1. Step 1: Mix 1 tbsp smoked paprika, 2 tbsp brown sugar, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder in a small bowl. Rub this spice mix evenly over 2 lbs boneless pork shoulder.
2. Step 2: Place the pork shoulder in a slow cooker and pour 1/4 cup apple cider vinegar over the top. Cook on low for 8 hours or high for 4-5 hours until the pork is tender and easily shredded.
3. Step 3: While the pork cooks, prepare the coleslaw by combining 2 cups shredded green cabbage, 1 shredded medium carrot, 1/3 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp honey, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Mix thoroughly and chill.
4. Step 4: When the pork is done, shred it with two forks and stir in 1 cup bbq sauce until well combined.
5. Step 5: Lightly toast 12 slider buns. Assemble each slider by placing a generous scoop of pulled pork on the bottom bun, topping with a spoonful of the tangy coleslaw, and capping with the top bun.