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Easy Slow Cooker Pulled Pork Sliders with Perfect Coleslaw

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These Easy Slow Cooker Pulled Pork Sliders with Coleslaw are the ultimate hands-off meal, perfect for feeding a crowd. Tender, flavorful pork is paired with a crunchy, tangy slaw for a textural masterpiece that’s better than fancy.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt)
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth, low-sodium
  • 1/2 cup apple cider vinegar
  • 1 cup your favorite barbecue sauce
  • 1 (14-ounce) bag coleslaw mix
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • 12–15 slider buns (brioche recommended)
  • Extra barbecue sauce and pickles for serving

Instructions

  1. Prep the Pork (5 minutes): Pat the pork shoulder dry with paper towels. Trim off any really large, thick pieces of fat, but leave some. In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub this mixture all over the pork shoulder.
  2. Set Up the Slow Cooker (2 minutes): Pour the chicken broth and apple cider vinegar into the bottom of your slow cooker. Place the seasoned pork shoulder in the liquid. Put the lid on.
  3. Cook Low and Slow (8 hours on LOW or 5 hours on HIGH): Cook on LOW for 8 hours or on HIGH for 5 hours. The pork is done when it can be easily pulled apart with a fork.
  4. Shred the Pork (5 minutes): Carefully transfer the cooked pork shoulder to a large cutting board or rimmed baking sheet. Using two forks, shred the meat into bite-sized pieces. Discard any large pieces of fat.
  5. Add the Sauce (2 minutes): Pour off most of the cooking liquid from the slow cooker, leaving about 1/2 cup behind. Return the shredded pork to the slow cooker and pour in your favorite barbecue sauce. Stir together. Let it sit on the ‘Warm’ setting for about 15 minutes.
  6. Make the Coleslaw (5 minutes): In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, and a pinch of salt and pepper. Add the coleslaw mix and toss until well coated. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
  7. Toast the Buns (3 minutes): Lightly toast your slider buns on a griddle, in a dry skillet over medium heat, or under the broiler for 30-60 seconds.
  8. Assemble the Sliders (5 minutes): Pile a generous amount of pulled pork onto the bottom half of each toasted bun. Top with a big spoonful of coleslaw. Add the top bun and press gently. Serve immediately with extra barbecue sauce and pickles.

Notes

For best results, cook on LOW for 8 hours. The coleslaw is best eaten within 2 days. Pulled pork freezes well for up to 3 months. Toasting the buns prevents sogginess.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sliders, coleslaw, game day food, crowd-pleasing, easy recipe, pork shoulder, barbecue

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