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Detailed close-up of Pulled Pork Sliders showing the shredded pork texture and vibrant carrot slivers in the coleslaw.

Pulled Pork Sliders with Creamy Slaw and Garlic Herb Butter

These Pulled Pork Sliders feature succulent slow-cooked pork shoulder tossed in a glossy BBQ sauce, topped with crunchy white coleslaw and served on buttery, garlic-toasted Hawaiian rolls. Perfect for parties, game days, or easy family dinners.
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Prep Time 20 minutes
Cook Time 8 hours 12 minutes
Total Time 8 hours 32 minutes
Servings: 12 sliders
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 package Hawaiian Sweet Rolls 12-count
  • 3 lbs Pork Shoulder 1.36kg, bone-in or boneless
  • 1.5 cups BBQ Sauce 355ml, thick and glossy
  • 4 tbsp Unsalted Butter 56g, melted
  • 2 cloves Garlic finely minced
  • 1 tsp Dried Parsley flakes
  • 2 cups Green Cabbage shredded
  • 1/2 cup Carrots julienned
  • 1/2 cup Mayonnaise 120ml
  • 1 tbsp Apple Cider Vinegar 15ml

Equipment

  • 1 Slow Cooker Or Dutch oven
  • 1 Rimmed Baking Sheet Lined with parchment paper
  • 1 Serrated Knife

Method
 

Cook the Pork
  1. Season pork shoulder with salt and pepper. Cook in a slow cooker on low for 8 hours until tender.
  2. Shred the meat and toss with BBQ sauce until it is glossy and well-coated.
Prep Slaw and Buns
  1. Mix mayo, vinegar, cabbage, and carrots. Chill in the fridge.
  2. Slice rolls in half. Place bottom half on a parchment-lined sheet. Top with a thick layer of pork.
Bake
  1. Mix melted butter, garlic, and parsley. Brush over top buns. Place tops over meat.
  2. Bake at 350°F (175°C) for 12 minutes. Lift lid, add slaw, slice, and serve.

Notes

For extra crunch, toast the inside of the buns before adding the pork.
If the BBQ sauce is too thin, simmer it in a pan to reduce it to a glossy glaze.