These little sandwiches pack an outsized punch of smoky, saucy, caramelized flavor that makes them impossible to eat just one of. The magic is in the slow-cooked pulled pork or beef, which becomes fall-apart tender and deeply infused with spice before getting tossed in a tangy, sweet barbecue sauce. Piled onto soft, buttery brioche buns with creamy coleslaw and quick pickles, every bite delivers a perfect contrast of textures and temperatures. They are equally at home at a backyard cookout, a game day spread, or a casual dinner party. Pair with cold beer, lemonade, or a crisp hard cider for the full experience.

Serves 12 sliders Prep Time 20 minutes Cook Time 8 hours (slow cooker) or 3.5 hours (oven)

Ingredients

For the Pulled Pork

• 3 to 4 pounds boneless pork shoulder (also called pork butt)
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dry mustard
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth or water
• 1.5 cups your favorite barbecue sauce, plus more for serving

For the quick pickles

• 1 cup thinly sliced cucumber or bread and butter pickles
• 1/4 cup white vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

For the creamy coleslaw

• 2 cups shredded green cabbage
• 1/2 cup shredded purple cabbage
• 1 medium carrot, shredded
• 3 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

For assembly

• 12 brioche slider buns or Hawaiian rolls
• 4 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley, finely chopped
• 6 slices sharp cheddar or pepper jack cheese, halved (optional)

Directions

1. Combine the smoked paprika, garlic powder, onion powder, salt, pepper, cayenne, and dry mustard in a small bowl to make the dry rub.
2. Pat the pork shoulder dry with paper towels, then coat it thoroughly on all sides with the dry rub, pressing it in firmly.
3. For the slow cooker method, place the pork in the slow cooker, pour in the apple cider vinegar and broth, cover, and cook on low for 8 hours or high for 5 hours until the meat is completely tender and falling apart.
4. For the oven method, sear the rubbed pork in a Dutch oven over medium-high heat with a little oil until browned on all sides, about 3 minutes per side. Add the vinegar and broth, cover tightly, and cook at 325°F for 3 to 3.5 hours until fork-tender.
5. While the pork cooks, make the quick pickles by combining the vinegar, sugar, and salt in a small bowl, stirring until dissolved. Add the sliced cucumbers, toss to coat, and refrigerate for at least 30 minutes.
6. Make the coleslaw by whisking together the mayonnaise, apple cider vinegar, sugar, salt, and pepper in a large bowl. Add the shredded cabbages and carrot, toss well to coat, and refrigerate until ready to use.
7. Once the pork is done, transfer it to a large cutting board or bowl and shred it using two forks, discarding any large pieces of fat.
8. Return the shredded pork to the pot, add the barbecue sauce, and stir to combine. Let it simmer on low for 15 minutes to absorb the sauce.
9. Preheat your oven to 350°F. If using a sheet of connected Hawaiian rolls, slice the entire slab in half horizontally without separating the individual rolls.
10. Mix the melted butter with garlic powder and parsley. Place the bottom half of the buns on a foil-lined baking sheet and brush lightly with the garlic butter.
11. Pile the saucy pulled pork generously onto the bottom buns. Add cheese slices if using, then place in the oven for 3 to 4 minutes until the cheese melts.
12. Remove from the oven, top with a generous spoonful of coleslaw and a few quick pickles, then place the top buns on. Brush the tops with the remaining garlic butter.
13. Return to the oven for 5 minutes until the tops are golden and slightly toasted. Slice into individual sliders and serve immediately with extra barbecue sauce on the side.

Tips and variations

• Beef chuck roast works beautifully as a substitute for pork and takes the same amount of cook time
• Add a tablespoon of brown sugar to the dry rub for a slightly sweeter, more caramelized bark
• Smoked pulled pork from a smoker or pellet grill takes these sliders to an entirely different level
• A drizzle of hot honey over the pork before closing the buns adds a fantastic sweet heat
• Pepper jack cheese and pickled jalapeños make a great spicy variation
• Store leftover pulled pork in its juices in the refrigerator for up to 4 days or freeze for up to 3 months
• Make the coleslaw and pickles the night before to save time and deepen the flavors
• For a crowd, double the pork recipe and keep it warm in the slow cooker on the lowest setting during serving

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