These BBQ pulled pork sliders are the ultimate crowd-pleaser — tender, slow-cooked pork coated in smoky barbecue sauce, all piled into soft brioche buns with a tangy homemade slaw for the perfect contrast. Whether you’re feeding friends at a summer get-together or looking for a comforting weekend meal, these sliders bring big flavour with minimal effort.
The beauty of this recipe is its versatility: you can cook the pork low and slow in the oven or pop it in the slow cooker and forget about it until it’s fall-apart tender. The crunchy red cabbage slaw cuts through the richness, adding texture and a fresh zing that makes every bite irresistible.
If you like these BBQ Pulled Pork Sliders, you’ll want to try our Sticky Honey Garlic Chicken Thighs next. Juicy, tender chicken coated in a sweet and garlicky glaze, it’s comfort food at its finest and perfect for a midweek dinner treat.
🍴 Tools You’ll Need
Slow Cooker – A slow cooker like this one makes the pork fall-apart tender with minimal effort.
Mixing Bowl Set – Toss your slaw and prepare sauces with ease using a mixing bowl set like this.
Meat Claws – Shred your pork cleanly and quickly using meat claws like these.
Serving Board – Present your sliders in style with a rustic board like this one for sharing.
🍷 Wine Pairing
This smoky, slow-cooked pulled pork with tangy slaw is bold, rich, and full of sweet barbecue flavour — it calls for a wine that can stand up to all that intensity. A jammy Zinfandel is a classic match, bringing ripe dark fruit, peppery warmth and enough body to hold its own. For something a little fresher, a dry rosé offers crisp acidity and subtle red fruit notes that balance the richness beautifully. If you prefer red with a smoky edge, a smooth Shiraz won’t disappoint.
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BBQ Pulled Pork Sliders with Slaw
Ingredients
For the pulled pork:
- 1.2 kg pork shoulder boneless
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 1 tsp ground cumin
- Salt and black pepper
- 250 ml apple juice
- 200 ml BBQ sauce plus extra for serving
For the slaw:
- 200 g white cabbage finely shredded
- 1 carrot grated
- ½ red onion thinly sliced
- 2 tbsp mayonnaise
- 1 tbsp Greek yoghurt
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- Salt and pepper to taste
To serve:
- 8 brioche slider buns
- Extra BBQ sauce
- Optional: sliced pickles or jalapeños
Instructions
- Start by placing your pork shoulder in a slow cooker and rub it with your BBQ spice mix. Add a splash of apple cider vinegar and your favourite barbecue sauce, then cover and cook on low for 7–8 hours, or until the pork is fall-apart tender.
- Once cooked, transfer the pork to a mixing bowl and use meat claws to shred it thoroughly. Stir in a bit more barbecue sauce to keep it juicy.
- While the pork rests, prepare your slaw. In another mixing bowl, combine shredded cabbage, grated carrot, a spoonful of mayo, a dash of vinegar, and a pinch of salt. Mix until well coated and chill until needed.
- Lightly toast your slider buns – if making them from scratch.
- Assemble each slider by piling the pulled pork onto the bun bases, topping with a spoonful of slaw, and finishing with the tops.
- Arrange the sliders on a serving board and serve immediately while warm.
Top Tips for BBQ Pulled Pork Sliders with Slaw
Slow cook for max flavour: Cooking the pork low and slow (either in the oven or slow cooker) helps break it down until it’s beautifully tender and easy to shred.
Make ahead: You can prep the pork and slaw a day in advance, just reheat the pork gently and assemble the sliders when ready to serve.
Add a kick: Fancy some heat? Mix a little hot sauce or chipotle paste into the BBQ sauce for a smoky, spicy edge.
Crisp up your buns: Lightly toast the slider buns before filling – it adds texture and stops them going soggy.