Pulled Pork Sliders with Slaw on brioche Buns
Treat Dad to a backyard feast with these Pulled Pork Sliders with Slaw on Brioche Buns—a bite-sized twist on classic BBQ. Juicy, tender pork piled high with tangy slaw, all nestled in soft, pillowy brioche buns, makes for an unforgettable Father’s Day meal. Fire up the grill or slow-cooker for a stress-free, crowd-pleasing dish.
Ingredients for Juicy Pulled Pork Sliders
- 2–3 lbs pork shoulder (or butt)
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne (optional)
- 1 cup BBQ sauce (plus more for serving)
- 12 brioche slider buns
For the Slaw
- 3 cups shredded cabbage (or slaw mix)
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or sugar
- Salt and black pepper to taste
How to Make Pulled Pork Sliders
1. Season and Cook the Pork
Rub the pork shoulder with smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne.
Cook in a slow-cooker on low for 8 hours or in the oven at 300°F (150°C) for 3–4 hours until fork-tender.
2. Shred and Sauce the Pork
Once cooked, shred the pork with two forks and mix with BBQ sauce until juicy and well-coated.
3. Make the Slaw
Combine shredded cabbage, mayo, apple cider vinegar, honey, salt, and pepper in a bowl. Toss until creamy and tangy.
4. Assemble the Sliders
Toast the brioche buns lightly. Pile pulled pork on the bottom half, top with slaw, and cap with the bun top.
Tips for a Father’s Day BBQ Hit
- Add pickles or crispy fried onions for extra crunch.
- Pair with coleslaw, baked beans, or grilled corn on the cob.
- Let Dad build his sliders for a fun, interactive meal.
Final Words for the Ultimate Sliders
Nothing says Father’s Day like smoky, tender pork and a sweet, tangy slaw. These sliders are easy to make and sure to please everyone at the table. Enjoy with a cold beer and good company!
More…
