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Easy Slow Cooker Pulled Pork Sliders Recipe with Coleslaw

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These easy slow cooker pulled pork sliders with coleslaw are tender, smoky-sweet, and perfect for feeding a crowd. The tangy coleslaw cuts through the richness, making every bite unforgettable.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (also called pork butt)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 cup barbecue sauce (plus more for serving)
  • 1 bag (14 ounces) coleslaw mix
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 to 15 slider buns
  • Butter, for toasting the buns

Instructions

  1. Prep the pork shoulder. Pat the pork dry with paper towels. Trim any large pieces of surface fat, but leave a thin layer. Cut the pork into 3 to 4 large chunks.
  2. Make the spice rub. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne if using. Rub this mixture all over the pork chunks. Let the seasoned pork sit at room temperature for about 15 minutes.
  3. Sear the pork. Heat the olive oil in a large skillet over medium-high heat. Sear the pork chunks for 3 to 4 minutes per side until a deep brown crust forms. Work in batches if needed.
  4. Build the cooking liquid. Pour the chicken broth, apple cider vinegar, and Worcestershire sauce into the slow cooker. Transfer the seared pork to the slow cooker. Pour any juices from the skillet over the top.
  5. Cook on high for 1 hour, then low for 6 to 7 hours. The pork is ready when it shreds easily with a fork.
  6. Shred the pork. Transfer the cooked pork to a cutting board or bowl. Use two forks to shred the meat. Discard any large pieces of fat. Leave about half a cup of the cooking liquid in with the shredded pork.
  7. Add the barbecue sauce. Pour the cup of barbecue sauce over the shredded pork and stir to coat. Let it sit in the slow cooker on warm for about 15 minutes.
  8. Make the coleslaw. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Add the coleslaw mix and toss well. Refrigerate for at least 30 minutes before serving.
  9. Toast the buns. Preheat the broiler. Split the slider buns and arrange cut-side up on a baking sheet. Brush with melted butter. Broil for 1 to 2 minutes until golden.
  10. Assemble the sliders. Place a generous scoop of pulled pork on the bottom half of each toasted bun. Top with coleslaw. Add the top bun and serve immediately.

Notes

Do not skip the searing step—it adds deep flavor. Resist lifting the lid while cooking. Make coleslaw at least an hour ahead for best texture. Leftover pulled pork tastes even better the next day.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sliders, coleslaw, barbecue, game day, party food, easy dinner

Find it online: https://yumbelle.com/easy-slow-cooker-pulled-pork-sliders-recipe-with-coleslaw/