Western-Themed Slow-Smoked Pulled Pork Sliders with Tangy Coleslaw

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

Juicy, slow-smoked pulled pork served on mini brioche buns with a zesty vinegar coleslaw for a fun western-style BBQ experience. This American-inspired barbecue recipe, ready in about 510 minutes, pairs pork shoulder (bone-in), brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, 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

• 4 lbs pork shoulder (bone-in)
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp salt
• 1 tbsp black pepper
• 1/2 cup apple cider vinegar
• 1/4 cup mayonnaise
• 2 cups shredded green cabbage
• 1 cup shredded carrot
• 8 mini brioche slider buns
• 2 tbsp yellow mustard
• 1/4 cup pickled jalapenos (optional)

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, mix 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, and 1 tbsp black pepper to create a spice rub.
2. Step 2: Rub the 4 lb pork shoulder evenly with the spice mixture, covering all sides.
3. Step 3: Preheat smoker to 225°F and smoke the pork shoulder for about 8 hours until the internal temperature reaches 195°F and meat is pull-apart tender.
4. Step 4: While pork cooks, combine 1/2 cup apple cider vinegar, 1/4 cup mayonnaise, 2 cups shredded green cabbage, and 1 cup shredded carrot in a bowl; mix well to make tangy coleslaw.
5. Step 5: Once pork is done, let rest for 30 minutes, then shred with forks and mix with 2 tbsp yellow mustard.
6. Step 6: Assemble sliders by placing generous pulled pork on each of the 8 mini brioche buns and topping with a spoonful of coleslaw and optional 1/4 cup pickled jalapenos for heat.