BBQ Baby Shower Pulled Pork (Print Version)

Tender pork cooked in tangy barbecue sauce served on soft buns with fresh coleslaw for easy sharing.

# What You'll Need:

→ Pork

01 - 3 pounds boneless pork shoulder or pork butt
02 - 1.5 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder

→ Barbecue Sauce

07 - 1.5 cups barbecue sauce
08 - 0.33 cup apple cider vinegar
09 - 2 tablespoons brown sugar
10 - 1 tablespoon Worcestershire sauce

→ Sliders

11 - 16 slider buns
12 - 2 cups coleslaw mix
13 - 0.5 cup mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon sugar
16 - 0.5 teaspoon salt
17 - 0.25 teaspoon black pepper

# How to Make It:

01 - Pat the pork dry and rub evenly with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder, ensuring all surfaces are well coated.
02 - Place seasoned pork into slow cooker. In a separate bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce until combined. Pour sauce mixture over pork.
03 - Cover slow cooker and cook on low setting for 6 hours until pork is tender and easily shreds with a fork.
04 - While pork cooks, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl. Toss thoroughly and refrigerate until assembly.
05 - Transfer cooked pork to a large bowl and shred using two forks, breaking meat into bite-sized pieces. Return shredded pork to slow cooker and toss with cooking juices to coat evenly.
06 - Slice slider buns horizontally. Place pulled pork on bottom half of each bun, top with a spoonful of coleslaw, and cover with top bun. Serve immediately while warm.

# Additional Tips::

01 -
  • The pork basically cooks itself while you live your life, filling your kitchen with this incredible smoky-sweet smell that makes people ask what's for dinner before they even arrive.
  • Sliders are the perfect party food because they're elegant enough for celebrations but casual enough that guests don't overthink eating them.
  • You can make the entire thing the day before and just reheat, which means zero stress when the party starts.
02 -
  • Don't skip patting the pork dry before the spice rub—moisture prevents the seasonings from sticking and forming that flavorful crust.
  • If your sauce tastes too sweet, add more vinegar a tablespoon at a time; if it's too sharp, a pinch of brown sugar rounds it out quickly.
03 -
  • Invest in a slow cooker that holds temperature evenly—cheaper models can run hot and toughen the meat, so if you use your grandmother's vintage one, check it occasionally.
  • The secret is finishing the pork in the sauce rather than just topping it, so the meat absorbs all that tangy-sweet flavor throughout, making each shred taste intentional.
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