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Best Slow Cooker Pulled Pork Sliders with Easy Coleslaw

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These slow cooker pulled pork sliders are the perfect set-it-and-forget-it meal. Tender, juicy pork is piled onto soft buns with a crunchy, tangy coleslaw for an easy and delicious dinner that’s perfect for crowds.

Ingredients

Scale
  • 3–4 pound boneless pork shoulder (pork butt)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 cup of your favorite BBQ sauce (e.g., Sweet Baby Ray’s)
  • 2 tablespoons apple cider vinegar (for finishing sauce)
  • 1 tablespoon Worcestershire sauce (for finishing sauce)
  • 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar (for coleslaw)
  • 1 tablespoon sugar
  • ½ teaspoon celery seed
  • Salt and pepper to taste
  • 12–15 slider buns (Hawaiian rolls recommended)
  • Butter, for toasting the buns (optional)
  • Extra pickles or jalapeños (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Trim any big chunks of excess fat, but leave some.
  2. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. Mix together.
  3. Generously coat the entire pork shoulder with the spice mixture. Let it sit for about 15 minutes.
  4. Pour the chicken broth, apple cider vinegar, and Worcestershire sauce into the bottom of the slow cooker. Stir.
  5. Place the seasoned pork shoulder into the slow cooker. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until fork-tender and internal temperature reaches about 200°F.
  6. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed until smooth. Add the coleslaw mix and toss to coat. Season with salt and pepper. Cover and refrigerate for at least 30 minutes.
  7. Once the pork is done, carefully transfer it to a large cutting board or bowl. Reserve about 1 cup of the cooking liquid. Using two forks, shred the pork into bite-sized pieces.
  8. In a small bowl, mix together the BBQ sauce, remaining 2 tablespoons apple cider vinegar, and 1 tablespoon Worcestershire sauce. Pour over the shredded pork. Add about ½ cup of the reserved cooking liquid and toss to combine.
  9. Split slider buns and butter the cut sides. Heat a skillet or griddle over medium heat and toast the buns, butter-side down, until golden brown (about 2 minutes).
  10. Pile pulled pork onto the bottom half of each toasted bun. Top with coleslaw. Place the top bun on and serve immediately.

Notes

Don’t rush the cook time; cooking on LOW is best for tender meat. Let the dry rub sit for at least 15 minutes. For extra flavor, sear the pork before adding to the slow cooker and deglaze the pan. Make the coleslaw ahead for better flavor. Store leftover pork in the fridge for up to 4 days; reheat in a skillet with reserved cooking liquid. The pork freezes well for up to 3 months.

Nutrition

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