BBQ Pulled Pork Sliders With Tangy Warm Cabbage Slaw

BBQ Pulled Pork Sliders With Warm Tangy Cabbage Slaw and homemade BBQ sauce.  Savory, falling off the bone, slow-cooked pork with beautiful tangy slaw!

Course Appetizer, Entree
Cuisine American
Keyword Pork, Sliders
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 12 servings
Calories 411 kcal
Author Holly Sander


For The Pulled Pork:

  • 5 pound pork butt roast or shoulder roast
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

For The Tangy Warm Cabbage Slaw:

  • 4 cups shredded purple cabbage (about 1/2 head)
  • 1 medium onion, grated
  • 4-5 carrots, shredded
  • 1 1/2 teaspoons celery seed
  • 1 cup cider vinegar
  • 3-4 green onions
  • 2 tablespoons sugar
  • 1/4 cup Dijon mustard
  • salt and pepper to taste
  • 1 tablespoon pork drippings
  • 3 tablespoons coconut oil

For The Sweet And Tangy BBQ Sauce:

  • 1 cup cider vinegar
  • 1 cup yellow mustard
  • cup Two thirds ketchup
  • 3/4 cup brown sugar (plus another tablespoon if you like it sweeter)
  • 3 cloves garlic, smashed
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon black pepper


For The Pulled Pork:

  1. Preheat oven to 450 F.
  2. Pull the pork from the fridge and let it sit at room temperature for 30 minutes. Rinse and then pat dry with paper towels.
  3. Season pork with salt, and pepper.
  4. Rub with 1-2 tablespoons of the olive oil, and place in a roasting pan; roast for 1 hour.
  5. Reduce the oven temp to 350 degrees F and continue to cook for 3 1/2 to 4 hours, or until the meat is very tender.
  6. Remove from oven and cool for 30 minutes.
  7. Using 2 forks, pull the meat into small pieces. Discard any fat you find.
  8. Reserve a table spoon of the pork drippings for the Tangy Warm Cabbage Slaw.

For The Tangy Warm Cabbage Slaw:

  1. In a mixing bowl, toss cabbage, onion, carrots, green onions and celery seeds.
  2. In saucepan, combine vinegar, dijon, sugar, salt, and bacon drippings. Bring just to a simmer.
  3. Pour over cabbage and toss well. Serve warm. Garnish with more green onions to make it beautiful!

For The Sweet & Tangy BBQ Sauce: (This makes about 16 ounces. You may want to double the recipe.)

  1. While the pork is roasting, combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat.
  2. Take it off the heat an let it sit until you're ready for it. Remove the smashed garlic cloves from the sauce. Then pour the BBQ sauce over the pulled pork, gently folding it together.


  1. All that's left is to assemble the sliders…open the bun, add your pork to the bottom half, spoon some slaw on top and serve.

Recipe Notes

I like to assemble a tray of these before my guests arrive. Then put out the the rest of the pork, slaw and buns so people can serve themselves.


If you're saucy like me you may want to make a double batch of the BBQ sauce. It's always nice to have if someone wants to add more to their slider.