BBQ Baby Shower Pulled Pork (Printable Version)

Tender pulled pork piled on soft buns, topped with creamy coleslaw—ideal for festive events and casual gatherings.

# What You'll Need:

→ Pulled Pork

01 - 3 pounds boneless pork shoulder
02 - 2 tablespoons brown sugar
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon cayenne pepper
10 - 1 cup barbecue sauce
11 - 1/2 cup apple cider vinegar
12 - 1/2 cup chicken broth

→ Coleslaw

13 - 3 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1 cup shredded carrots
16 - 1/2 cup mayonnaise
17 - 1 tablespoon apple cider vinegar
18 - 1 tablespoon honey
19 - 1/2 teaspoon celery seed
20 - Salt and pepper to taste

→ Assembly

21 - 12 slider buns
22 - Additional barbecue sauce for drizzling

# Directions:

01 - Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper in a small bowl.
02 - Pat pork shoulder dry with paper towels and apply spice mixture evenly over entire surface.
03 - Place seasoned pork in slow cooker. Pour barbecue sauce, apple cider vinegar, and chicken broth around the meat. Cover and cook on low setting for 6 to 8 hours until meat shreds easily with forks.
04 - Combine green cabbage, red cabbage, carrots, mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper in a large bowl. Toss until evenly coated and refrigerate until assembly.
05 - Remove cooked pork from slow cooker and shred using two forks. Skim excess fat from cooking liquid and discard. Return shredded pork to slow cooker and toss with cooking juices. Add additional barbecue sauce as desired.
06 - Split slider buns. Layer pulled pork onto each bun base, drizzle with barbecue sauce, and top with coleslaw.
07 - Arrange prepared sliders on serving platter and serve while warm.

# Expert Hints:

01 -
  • The pork cooks hands-off for hours while you prep everything else, making it genuinely stress-free for hosting.
  • These sliders work as finger food that feels substantial enough for a main dish—your guests won't leave hungry.
  • The coleslaw adds a tangy crunch that keeps things from feeling heavy, even when you eat three in a row.
02 -
  • Don't skip patting the pork dry before the rub—this small step creates a better seared surface and helps flavors stick.
  • The coleslaw tastes noticeably better if you make it at least an hour ahead; the cabbage softens slightly and becomes more cohesive.
03 -
  • If your BBQ sauce is too thin, let the pork cook uncovered for the last 30 minutes to reduce the liquid and concentrate flavors.
  • Use two quality forks rather than shredding claws—they give you better control and the pork shreds more cleanly.
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