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Flavorful Smoky Chipotle Pulled Pork Sliders with Easy Jalapeño Coleslaw

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Smoky, tender pulled pork slow-cooked with chipotle spices, served on soft slider buns with a creamy, spicy jalapeño coleslaw for a perfect balance of flavors and textures.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt), well-marbled
  • 2 tablespoons chipotle chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup low-sodium chicken broth or water
  • 2 tablespoons apple cider vinegar
  • 4 cups shredded green cabbage (about 340 g)
  • 1 cup shredded carrots (about 130 g)
  • 1–2 fresh jalapeños, finely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon honey or agave syrup
  • Salt and pepper to taste
  • Slider buns or small soft rolls
  • Pickled jalapeños (optional)
  • Fresh cilantro leaves (optional garnish)

Instructions

  1. Prepare the pork rub by mixing chipotle chili powder, smoked paprika, brown sugar, garlic powder, onion powder, cumin, salt, and black pepper in a small bowl.
  2. Pat the pork shoulder dry and rub the spice mixture all over the pork. Let it sit for 30 minutes at room temperature or refrigerate overnight.
  3. Place the seasoned pork shoulder in the slow cooker. Pour in chicken broth and apple cider vinegar around the pork. Cover and cook on low for 8 hours or on high for 4-5 hours until tender.
  4. Remove pork from slow cooker and shred with two forks, discarding large fat chunks. Return shredded pork to slow cooker to soak up juices.
  5. Make the jalapeño coleslaw by combining shredded cabbage, carrots, and chopped jalapeños in a large bowl. In a separate bowl, whisk mayonnaise, lime juice, and honey. Pour dressing over veggies, toss well, and season with salt and pepper. Chill for at least 15 minutes.
  6. Lightly butter slider buns and toast on a skillet or grill pan until golden and slightly crisp.
  7. Assemble sliders by placing pulled pork on bottom bun, topping with jalapeño coleslaw, and garnishing with pickled jalapeños or cilantro if desired. Cap with top bun and serve immediately.

Notes

For best results, cook pork low and slow to keep it juicy and tender. Let pork rest before shredding. Adjust jalapeño heat by removing seeds or reducing quantity. Toast buns to prevent sogginess. Coleslaw can be made a day ahead for better flavor. Use gluten-free buns or lettuce wraps for gluten-free diet. Reheat pork gently with broth to keep moist.

Nutrition

Keywords: pulled pork sliders, chipotle pulled pork, jalapeño coleslaw, slow cooker pulled pork, smoky pulled pork, slider recipe, easy pulled pork, barbecue sliders

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