Westgate-Inspired BBQ Pulled Pork Sliders with Coleslaw

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-cooked pulled pork tossed in a tangy BBQ sauce, served on mini buns with crisp coleslaw, perfect for game day or casual entertaining. This American-inspired pork recipe, ready in about 495 minutes, pairs pork shoulder, BBQ sauce, yellow mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 480 min Serves 8 American cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 lbs pork shoulder
1 cup BBQ sauce
2 tbsp yellow mustard
2 tbsp apple cider vinegar
1 tbsp brown sugar
1 tsp garlic powder
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
8 small slider buns
2 cups, shredded green cabbage
1 cup, shredded carrot
1/2 cup mayonnaise
1 tbsp apple cider vinegar (coleslaw)
1 tsp honey
1/4 tsp celery seed

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: In a slow cooker, combine 2 lbs pork shoulder with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, 2 tbsp yellow mustard, 1 tbsp brown sugar, and 1/4 cup apple cider vinegar. Cook on low for 8 hours until pork is tender and shreds easily.
Step 2: While pork cooks, mix 2 cups shredded green cabbage and 1 cup shredded carrot in a bowl. In a separate bowl, whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/4 tsp celery seed until creamy. Toss the dressing with the cabbage and carrot mixture to make coleslaw; refrigerate until ready.
Step 3: Once pork is cooked, shred it with two forks and stir in 1 cup BBQ sauce until evenly coated.
Step 4: To assemble, split 8 small slider buns and toast lightly if desired. Pile each bottom bun with a generous scoop of pulled pork and top with 2 tbsp coleslaw. Close with the top bun and serve warm.