These pulled pork sliders with coleslaw are an easy crowd-pleaser. Fall-apart tender pork cooked in the slow cooker or Instant Pot, piled onto soft slider buns, and topped with crunchy coleslaw and Carolina mustard BBQ sauce. Simple, flavorful, and perfect for parties or an easy dinner.
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This is one of those recipes that does all the work for you. Tender, juicy pulled pork, soft slider buns, crunchy coleslaw, and a tangy Carolina mustard BBQ sauce that ties everything together. It’s the kind of meal that works just as well for game day and parties as it does for a no-stress family dinner.
This recipe earns a permanent spot in the easy-entertaining rotation for a very good reason.
- Fall-apart tender pork: Slow-cooked until juicy and pullable every time.
- Three cooking options: Works beautifully in both the slow cooker, Dutch oven, and Instant Pot.
- Crunchy, creamy coleslaw: Adds texture and balances the rich pork.
- Carolina mustard BBQ sauce: Tangy, bold, and perfect with pulled pork.
- Crowd-friendly: Easy to scale up for parties, potlucks, or game day.
What You'll Need and Why
For the Pulled Pork
- Pork picnic roast: A forgiving, well-marbled cut that cooks down into tender, pull-apart pork. Pork butt or pork shoulder work just as well.
- All-purpose or BBQ seasoning: Builds a savory flavor base without overpowering the pork.
- Carolina mustard BBQ sauce: Tangy, slightly sweet, and bold — it cuts through the richness and makes these sliders stand out.
- Chicken broth: Keeps the pork moist while it cooks and creates flavorful juices for shredding.
For the Coleslaw
- Coleslaw mix: Adds crunch and freshness to balance the rich pulled pork.
- Mayonnaise: The creamy base that gives the slaw its classic texture.
- Apple cider vinegar: Brightens the slaw and keeps it from tasting heavy.
- Whole grain mustard: Adds tang and subtle texture.
- Maple syrup: Just enough sweetness to balance the vinegar and mustard.
For Slider Assembly
- Slider buns: Soft yet sturdy enough to hold the pork and slaw.
- Butter: Brushed on the buns to add richness and help them toast.
- Worcestershire sauce: Adds savory depth to the buttery topping.
- Granulated garlic & granulated onion: Simple pantry staples that boost flavor.
- Brown sugar (optional): Adds a touch of sweetness for a lightly caramelized finish.
- Sesame seeds: A light crunch and bakery-style finish.
- Thinly sliced onion: Optional, but adds sharpness and classic BBQ bite.
Swaps and Flavor-Boosting Variations
These pulled pork sliders are easy to customize — use what you love or what you already have.
- Choose your pork cut: Pork picnic roast, pork butt, or pork shoulder all work beautifully here. Any of these cuts will cook down into tender, pull-apart pork.
- Switch the BBQ sauce: Carolina mustard BBQ sauce is classic, but a tomato-based BBQ sauce works just as well. Use your favorite store-bought sauce or homemade.
- Try a global twist: Swap the BBQ sauce for teriyaki or hoisin sauce for an Asian-inspired pulled pork slider that’s just as crowd-friendly.
- Change the buns: Sweet Hawaiian rolls are a favorite, but slider buns, brioche buns, potato rolls, or even standard hamburger buns all work great.
- Turn up the heat: Add cayenne pepper, red pepper flakes, or a spoonful of sriracha to the cooking liquid. A dash of Louisiana-style hot sauce on the finished sliders is also a great option.
Tips & Tricks
A few small details make these pulled pork sliders extra good.
- Cook fat-side up: Place the pork roast fat-side up so the fat renders down into the meat and keeps it juicy.
- Don’t rush the pork: The pork may be cooked through earlier, but it needs time to become truly fall-apart tender. Let it go until it shreds easily.
- Drain excess liquid: Remove as much cooking liquid as possible before adding the pork to the buns to prevent soggy sliders.
- Slaw only when serving: Add the coleslaw only to the sliders you plan to eat right away. Storing sliders with slaw will soften the buns.
- Sesame seed trick: Sprinkle the sesame seeds over the buttered buns instead of mixing them into the butter — it’s easier to distribute them evenly.
Dutch Oven and Instant Pot Instructions
Dutch Oven Method:
Add the pork roast, BBQ sauce, chicken broth, and all-purpose seasoning to a Dutch oven. Cover and cook in a 250°F oven for about 8 hours, or until the pork is fall-apart tender and shreds easily.
Instant Pot Method:
Add the pork roast, BBQ sauce, chicken broth, and all-purpose seasoning to the Instant Pot. Secure the lid and cook on high pressure. Allow a 15-minute natural release, then carefully release any remaining pressure. Shred the pork and build your sliders.
Pulled Pork Sliders Recipe
Ingredients
Pulled Pork
- 3 lb pork picnic roast
- 1-2 tablespoon all-purpose seasoning or your favorite bbq seasoning
- 1 recipe Carolina Mustard BBQ Sauce
- 1-2 cups chicken broth
Coleslaw
- 16 oz bag coleslaw mix
- ½ cup mayonnaise
- 2 tablespoon apple cider vinegar
- 1 tablespoon whole grain mustard
- 1-2 tbsp maple syrup
Finishing
- 12 slider buns
- ½ cup butter melted
- 1 teaspoon Worcestershire sauce
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- 1 teaspoon brown sugar optional
- 1 tablespoon sesame seeds
- thinly sliced onions and pickles for serving
Instructions
Pulled Pork
- Add the pork roast, seasoning, BBQ sauce, and broth to the slow cooker.
- Cook on low for 6–8 hours or high for 4–6 hours, until the pork is fall-apart tender.
- Shred the pork and keep it in the cooking liquid until ready to assemble.
Coleslaw
- Combine all coleslaw ingredients in a medium bowl. Cover and refrigerate until ready to serve.
Assemble the Sliders
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Using a serrated knife, slice the slider rolls in half, keeping tops and bottoms intact. Place the bottoms on the prepared pan.
- Layer the rolls with drained pulled pork and drizzle with additional BBQ sauce.
- Place the tops of the rolls back on.
- In a small bowl, mix the melted butter, Worcestershire sauce, granulated garlic, and granulated onion. Brush over the tops of the rolls and sprinkle with sesame seeds.
- Cover loosely with foil and bake for about 20 minutes, until the rolls are warmed through.
- Remove foil and bake 3–5 minutes longer if you’d like the tops more golden.
- Top with coleslaw, sliced onions, and pickles. Serve with extra BBQ sauce and enjoy.
Nutrition
Serving & Topping Ideas
These pulled pork sliders pair perfectly with classic sides and simple toppings.
- Easy sides: Instant Pot Pinto Beans, Mexican Street Corn Salad, or Dill Pickle Pasta Salad all work beautifully.
- Keep it classic: Kettle potato chips or crispy french fries are always a win with warm sliders.
- BBQ toppings: Thinly sliced onions and pickles are must-haves.
- Add some crunch: French fried onion strings bring extra texture and flavor.
- Extra options: Caramelized onions or pepperoncini add a little sweetness or tang.
Storage & Reheating
- Best assembly: Build the sliders just before serving. Add the coleslaw at the last minute to avoid soggy buns.
- Refrigerator: Store the pulled pork in an airtight container in the fridge for up to 4 days. Keep the coleslaw and slider buns stored separately.
- Freezer: Pulled pork freezes very well for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the pulled pork gently on the stovetop or in the microwave, adding a splash of broth or BBQ sauce if needed to keep it juicy.
You Asked, I Answered
Can I make these pulled pork sliders gluten-free?
Yes. The pulled pork and coleslaw are naturally gluten-free. Just be sure to use gluten-free slider buns or rolls that are certified gluten-free.
Can I make this recipe dairy-free?
Yes, and it’s very easy. The only dairy in this recipe is the butter used on the buns. Simply swap it for a dairy-free butter or use a little avocado oil instead.
What is a pork picnic roast?
A pork picnic roast is a cut from the lower portion of the pork shoulder, closer to the foreleg. It’s typically smaller than a pork butt, making it a great size for pulled pork sliders. Pork butt or a full pork shoulder also work just as well in this recipe.
Can I add cheese to these pulled pork sliders?
Absolutely. Cheddar, pepper jack, or Muenster all melt beautifully. For a salty finish, crumbled feta or cotija cheese are also great options.
You'll Also Love
If pork sandwiches are on repeat, these are next.
- Pork Bánh Mì: Tender pork layered with crunchy veggies and bold, fresh flavors — a lighter but incredibly satisfying sandwich.
- Roasted Pork Tenderloin Sandwich: Juicy roasted pork with a bright, creamy spread and fresh toppings for an easy lunch or dinner.
- Beer-Braised Instant Pot Carnitas: Fall-apart tender pork with big flavor that works for tacos, bowls, or piled onto buns.
- Steak Sandwich with Creamy Horseradish Sauce: Quick-cooked steak, toasted bread, and a bold, steakhouse-style sauce.
- French Dip Sliders: A cozy, crowd-friendly classic with melty cheese and plenty of au jus for dipping.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
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