Mini BBQ Sliders with Coleslaw (Printable Version)
Tender BBQ pulled meat on soft slider buns with creamy, crunchy coleslaw — the ultimate bite-sized crowd-pleaser.
# The Ingredients You'll Need:
→ Pulled BBQ Meat
01 - 2 lbs (900 g) pork shoulder or boneless chicken thighs
02 - 1 cup BBQ sauce
03 - 1/2 cup chicken broth or water
04 - 1 tbsp brown sugar
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - Salt and pepper, to taste
→ Coleslaw
08 - 3 cups shredded green cabbage
09 - 1 cup shredded carrots
10 - 1/4 cup mayonnaise
11 - 1 tbsp apple cider vinegar
12 - 1 tsp Dijon mustard
13 - 1 tsp sugar
14 - Salt and pepper, to taste
→ Assembly
15 - 12 mini slider buns
16 - Butter (optional, for toasting buns)
# Step-by-Step Instructions:
01 - Place pork or chicken in a slow cooker (or Dutch oven). Add BBQ sauce, broth, brown sugar, paprika, garlic powder, salt, and pepper.
02 - Cook on low for 6–7 hours (slow cooker) or simmer covered on stovetop/in oven at 325°F (160°C) for 1.5–2 hours until meat is tender and shreddable.
03 - Shred the meat using two forks and stir back into the sauce. Keep warm.
04 - In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper. Add cabbage and carrots. Toss to combine. Chill until ready to serve.
05 - Lightly toast buns with a bit of butter in a skillet or oven if desired.
06 - Place a generous spoonful of pulled meat on each bun bottom, top with coleslaw, then add the bun tops.
07 - Serve warm with extra BBQ sauce on the side.
# Additional Tips::
01 -
- Ready in just 25 minutes of active prep time
- Perfect make-ahead party food that stays warm
- Customizable with different proteins
- Crowd pleaser that both adults and kids devour
02 -
- Perfect for meal prep and reheating throughout the week
- Each slider packs 14g of protein
- The slow cooking method makes even inexpensive cuts of meat incredibly tender
03 -
- Toast your buns just before serving rather than in advance to prevent them from becoming stale or soggy
- Reserve some of the cooking liquid separately before mixing with meat for guests who prefer extra saucy sliders
- For maximum flavor contrast serve the coleslaw cold against the hot meat rather than mixing them together ahead of time