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In a large mixing bowl, stir together mayo, mustard, apple cider vinegar, onion powder and sea salt. Toss in the coleslaw mix. Stir everything together until the slaw is completely coated in the dressing. I like to make this a couple of hours before serving, so the flavors have time to marinate together.
Preheat oven to 375°F.
Slice the slider buns in half and remove the top of the buns and set aside.
Place the bottom half of the buns in a 9x13 dish. Layer the pulled pork over the the buns, top with BBQ sauce, if desired, and replace the top of the buns.
In a small microwave safe bowl, add butter, Worcestershire sauce, onion salt and poppy seeds. Microwave for 30-60 seconds, or until completely melted.
Slowly pour the butter mixture over the top of the buns. Alternatively, use a spoon to spoon out melted butter to ensure poppy seeds cover the bun tops. Cover the dish with foil and bake at 375° for 10 minutes.
Remove the foil and bake for an additional 5 minutes.
If using slaw, once sliders have cooled a few minutes, remove the bun tops, add a spoonful of slaw and replace tops. Enjoy!