If there's one bite that screams summer cookout perfection, it's a pulled pork slider. These smoky pulled pork sliders topped with crisp red cabbage slaw hit that perfect balance of savory, sweet, and tangy. Whether you're hosting a backyard bash or contributing to a 4th of July potluck food spread, these mini sandwiches deliver big flavor in a small package. They're easy to prep ahead, a breeze to serve, and totally irresistible with the crunch of slaw cutting through the rich, slow-cooked pork. Trust me, these belong on your fourth of july dinner table—or really, any day you're craving something comforting and crowd-pleasing.
Smoky Pulled Pork Sliders with Tangy Red Cabbage Slaw
Prep Time 20 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Appetizer, Main Course
Cuisine American
Slow cooker or Dutch oven (alternatively, an Instant Pot can work too)
Mixing bowls
Cutting board and knife
Tongs or two forks (for shredding the pork)
Mandoline slicer or box grater (optional, for quick slaw prep)
For the Pulled Pork
- 3 lbs pork shoulder also called pork butt, boneless
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup barbecue sauce your favorite brand or homemade
- ½ cup apple cider vinegar
- 1 tbsp Worcestershire sauce
For the Red Cabbage Slaw
- 3 cups red cabbage finely shredded
- 1 carrot julienned or shredded
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 2 tbsp mayonnaise
- Salt and pepper to taste
To Serve
- 12 slider buns brioche or Hawaiian rolls work great
- Extra barbecue sauce optional
- Pickles optional, for garnish
Season the Pork
In a small bowl, mix the smoked paprika, brown sugar, garlic powder, onion powder, salt, and pepper. Rub the mix generously all over the pork shoulder.
Cook the Pork
Place the pork into a slow cooker or Dutch oven. Add the barbecue sauce, apple cider vinegar, and Worcestershire sauce.
For slow cooker
Cover and cook on low for 6 hours.
For Dutch oven
Cover and bake at 300°F for about 3.5–4 hours until fork-tender.
Make the Slaw
While the pork is cooking, combine shredded cabbage, carrot, vinegar, honey, and mayo in a bowl. Toss well and season with salt and pepper. Chill until ready to serve.
Shred the Pork
Once the pork is done, remove from cooking liquid and shred using two forks. Mix a bit of the cooking juices and additional BBQ sauce back into the shredded meat for flavor and moisture.
Assemble the Sliders
Toast the buns if desired. Pile on a generous spoonful of pulled pork, top with red cabbage slaw, and finish with pickles if using. Serve warm or at room temp.
Pairings
These sliders pair perfectly with classic 4th of July food bbq party ideas like grilled corn on the cob, baked beans, or creamy mac and cheese. For drinks, think iced tea, lemonade, or a chilled lager. For dessert? Keep the festive theme going with some all-American 4th of July desserts like berry shortcake or red, white, and blue popsicles. Round it all out with a few fourth of july food appetizers like deviled eggs or mini jalapeño poppers and you’ve got yourself a party-worthy 4th of july menu idea.
FAQs
1. What’s the best cut of meat for pulled pork?
Pork shoulder or pork butt is ideal—they have enough fat to stay juicy and shred easily after slow cooking. Boneless is easiest, but bone-in works if that’s what you have.
2. Can I use store-bought slaw mix?
Absolutely! It’s a great shortcut—just toss it with the homemade slaw dressing.
3. Can I make this ahead of time?
Yes! Pulled pork can be made a day ahead and reheated with a bit of its cooking juices. The slaw is even better after sitting in the fridge for a few hours.
4. Is this a good 4th of July appetizer idea?
Totally. Make them smaller with mini rolls and they become perfect handheld fourth of july food appetizers that guests can grab between games and fireworks.
5. What are some good 4th of July recipe ideas to serve with this?
Try watermelon feta salad, grilled veggies, or even a patriotic trifle. These sliders are super versatile and go with practically any summery side dish.
