BBQ Baby Shower Pulled Pork (Printable Version)

Tender pork slow-cooked in tangy barbecue sauce, served on slider buns with crisp coleslaw topping.

# What You'll Need:

→ Pork

01 - 3 lbs boneless pork shoulder or pork butt
02 - 1½ teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder

→ Sauce

07 - 1½ cups barbecue sauce
08 - ⅓ 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 - ½ cup mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon sugar
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper

# Directions:

01 - Pat the pork shoulder dry with paper towels. Rub evenly with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder, coating all sides thoroughly.
02 - In a mixing bowl, combine barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce. Whisk together until well blended.
03 - Place the seasoned pork in a slow cooker. Pour the barbecue sauce mixture over the pork, ensuring it is mostly covered. Cover and cook on low setting for 6 hours until the pork is extremely tender and shreds easily with a fork.
04 - While the pork cooks, prepare the slaw by combining coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a separate bowl. Toss until evenly coated. Refrigerate until assembly.
05 - Once the pork is fully cooked, transfer it to a large bowl using tongs. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the slow cooker and toss thoroughly with the cooking liquid.
06 - Slice each slider bun horizontally. Place a generous portion of pulled pork on the bottom half of each bun, top with a spoonful of coleslaw, and cover with the bun top. Serve warm.

# Additional Tips::

01 -
  • Your slow cooker does almost all the work, leaving you free to focus on decorations, games, or just breathing.
  • Everyone gravitates toward these little handheld bites—they disappear faster than you can refill the platter.
  • The tangy sauce paired with cool, creamy slaw creates a flavor balance that feels both comforting and crave-worthy.
  • You can make the pork a full day ahead, which means zero stress on party day.
02 -
  • Don't drain the cooking liquid after shredding—those savory juices are where all the flavor lives, and they keep the pork moist and tender even if it sits in the slow cooker for hours.
  • If your buns feel tough or stale the morning of your event, a quick toast transforms them completely and prevents them from absorbing moisture and falling apart.
  • Coleslaw gets watery if made too far ahead; prepare it no more than 4 hours before serving, or the cabbage releases its water and everything becomes mushy.
03 -
  • If your barbecue sauce is very thick, thin it with a splash of apple cider vinegar or even beef broth so it distributes evenly and doesn't sit in clumps on the pork.
  • Toast the slider buns in a dry skillet or oven for 2 minutes per side—this creates a subtle barrier that prevents sogginess and adds a whisper of caramelization.
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