High Protein Pulled Pork Sliders

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July 31, 2025

These high protein pulled pork sliders are JUICY, flavorful, and stacked with over 25g of protein per slider, yes, you read that right! We’re talking tender, slow-cooked lean pork tossed in tangy barbecue sauce, topped with a crisp Greek yogurt slaw, and tucked into soft slider buns. It’s comfort food that just happens to be healthier (but no one will guess).

You’ve got three stars in this meal, fall-apart shredded pork, a creamy but light slaw with just the right crunch, and fluffy buns to bring it all together. They taste like game day food, summer barbecue food, and weeknight dinner food, all in one. BONUS? These sliders look incredible on a table but are easy enough to whip up without fuss!

Helpful Tips & Variations

Trim the pork well. Removing excess fat before cooking keeps the protein high and the dish lighter without losing tenderness.
Go slow for best flavor. Low and slow cooking (about 8 hours) gives the pork time to become fall-apart tender while locking in flavor.
Boost the protein in the bun. Swap brioche buns for whole wheat or high-protein slider buns to add up to 5 extra grams of protein per slider.
Greek yogurt for the win. Using Greek yogurt instead of mayo in the slaw keeps it creamy while adding protein and reducing fat!
Pickles = crunch + balance. Don’t skip them, they cut through the richness and add that perfect tang.
Make it meal prep friendly. The pork stores beautifully in the fridge or freezer. Keep buns and slaw separate until ready to serve.
Switch it up. Swap pork for shredded chicken or turkey for a slightly leaner but equally flavorful slider.

Ingredients

For the pulled pork:

2 lbs lean pork shoulder, trimmed of excess fat
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
1 cup low-sugar barbecue sauce

For the slaw:

2 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
½ cup plain Greek yogurt (nonfat or low-fat)
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup
Salt and pepper, to taste

For serving:

8 slider buns (brioche, whole wheat, or high-protein)
Pickle slices

How to Make High Protein Pulled Pork Sliders

Season the pork. Pat the pork shoulder dry and rub with smoked paprika, garlic powder, onion powder, salt, and pepper.
Cook the pork. Place in a slow cooker and cook on LOW for 8 hours (or high for 4–5 hours) until the meat shreds easily with a fork.
Shred and sauce. Shred the pork in the slow cooker or in a large bowl, discarding any excess fat. Toss with low-sugar barbecue sauce.
Make the slaw. In a bowl, whisk Greek yogurt, apple cider vinegar, honey, salt, and pepper. Add shredded cabbage and carrots. Toss until well coated. Chill until ready to serve.
Assemble the sliders. Lightly toast buns if desired. Layer with pulled pork, a scoop of slaw, and pickle slices. Serve immediately.

Storage

Pulled pork sliders are best enjoyed fresh, but you can easily prep components ahead:

Pulled pork: Store cooled shredded pork (with sauce) in an airtight container in the fridge for up to 4 days. For longer storage, freeze in freezer bags for up to 3 months.
Slaw: Keep slaw in an airtight container in the fridge for up to 2 days. For the freshest crunch, store the dressing separately and mix just before serving.
Buns: Store slider buns at room temperature in a sealed bag for 2–3 days, or freeze for longer.

Reheating tip: Warm pork gently in a skillet over medium-low heat or in the oven at 300°F. Avoid microwaving too long to keep it juicy.

I hope you LOVE these high protein pulled pork sliders as much as we do! They’re juicy, flavorful, and packed with over 25g of protein per slider, perfect for a dinner that feels indulgent but fits your HEALTHY eating goals.