Mini BBQ Sliders with Coleslaw (Printable Version)
# What You 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)
# Steps to Follow:
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 Notes:
01 -
Substitute the meat with jackfruit or mushrooms for a vegetarian option.
02 -
Coleslaw can be made up to a day ahead for enhanced flavor.
03 -
Great for parties — can be kept warm in a slow cooker.