By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
991 cal · 50 min
BBQ Pork Sliders
Recipe GLPR17b6a7e6cc4b38
Tender, slow-grilled pork shoulder seasoned with a warm spice rub, served on small slider rolls with creamy coleslaw and barbecue sauce. A crowd-pleasing handheld meal with smoky, savory flavor.
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Ingredients
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. ground cumin
1.5 lb. boneless pork shoulder
2 tbsp. salt
0.5 c. mayonnaise
2 tbsp. white vinegar
0.5 tsp. celery seed
1 tbsp. sugar
2 tbsp. chopped fresh dill
4 c. shredded cabbage
1 c. diced cucumbers
0.5 c. shredded carrots
8 slider rolls
0.75 c. barbecue sauce
Directions
Preheat your grill to medium-high heat. In a small bowl, combine the onion powder, paprika, ground cumin, and salt. Mix well to create an even spice rub.
Place the boneless pork shoulder on a clean work surface or rimmed sheet pan. Generously massage the spice rub all over the meat, coating all sides evenly.
Place the seasoned pork on the preheated grill and cook over medium-high heat for 23 to 25 minutes, rotating periodically to char all sides evenly. The meat is done when an instant-read thermometer inserted into the thickest part reaches 190°F.
Transfer the cooked pork to a clean plate and cover loosely with aluminum foil. Let it rest for 10 minutes before slicing.
While the pork rests, prepare the coleslaw: In a large mixing bowl, combine the shredded cabbage, diced cucumbers, shredded carrots, mayonnaise, white vinegar, celery seed, sugar, and fresh dill. Toss everything together until well combined. Refrigerate until ready to serve.
Slice the rested pork thinly against the grain using a sharp knife.
To assemble each slider, place a small amount of sliced pork on the bottom half of a slider roll. Top with a generous spoonful of coleslaw and a drizzle of barbecue sauce. Cover with the top half of the roll and serve immediately.
Comments
The fifty-minute claim assumes the pork shoulder is already cooked; a slow cooker method takes six to eight hours, and the stovetop route needs three to four. For an already-cooked rotisserie or pulled pork, this works as a weeknight assembly dish with easy sourcing at any Charlotte grocery chain. The real cost driver is the pork shoulder itself (four to six dollars per pound), which pushes the per-serving price toward five to seven dollars before sides. Coleslaw and pickled vegetables reheat poorly, making this a same-night dish best suited to immediate eating or pulled-pork leftovers you already have on hand.
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