BBQ Baby Shower Pulled Pork (Print Version)

Tender pork slow-cooked in tangy barbecue sauce on soft slider buns with fresh coleslaw topping.

# What You'll Need:

→ Pork

01 - 3 lbs boneless pork shoulder or pork butt
02 - 1.5 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder

→ Sauce

07 - 1.5 cups barbecue sauce
08 - 0.33 cup apple cider vinegar
09 - 2 tablespoons brown sugar
10 - 1 tablespoon Worcestershire sauce

→ Sliders

11 - 16 slider buns
12 - 2 cups coleslaw mix
13 - 0.5 cup mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon sugar
16 - 0.5 teaspoon salt
17 - 0.25 teaspoon black pepper

# How to Make It:

01 - Pat the pork dry with paper towels. Rub evenly with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder, ensuring all surfaces are coated.
02 - In a mixing bowl, combine barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce. Stir until the brown sugar dissolves completely.
03 - Place seasoned pork in a slow cooker and pour the sauce mixture over it. Cover and cook on low heat for 6 hours until the pork is tender and shreds easily with a fork.
04 - While the pork cooks, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl. Toss well to coat evenly and refrigerate until assembly.
05 - Transfer cooked pork to a large bowl using tongs. Using two forks, shred the pork into bite-sized pieces. Return shredded pork to the slow cooker and toss with the cooking juices.
06 - Slice each slider bun horizontally. Place a generous portion of pulled pork on the bottom half, top with a spoonful of prepared slaw, and cover with the top bun. Serve warm.

# Additional Tips::

01 -
  • Nobody has to choose between eating and socializing—these little sandwiches are meant for standing around and talking.
  • The slow cooker does almost all the work, which means you can actually enjoy the party instead of sweating in the kitchen.
  • Crispy coleslaw on top of tender pork is a textural combination that just works, and people always ask if there's a secret ingredient.
02 -
  • If you skip drying the pork before seasoning, your spice rub will wash away in the cooking liquid and you'll lose half your flavor—a mistake I made exactly once.
  • Don't shred the pork into tiny pieces; slightly chunky bites hold sauce better and feel more substantial in a slider.
  • The slaw needs acid and salt to shine; don't under-season it or it'll taste like wet cabbage and mayo.
03 -
  • Toast the slider buns in a cast iron skillet with a tiny bit of butter—the browning happens fast and transforms them from soft to unforgettable.
  • If your barbecue sauce is on the sweet side, balance it with extra apple cider vinegar; if it's smoky and bold, you might not need the extra sweetness of brown sugar.
  • Serve the extra slaw on the side so people can add more if they want—some prefer it piled high, others like it minimal.
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