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Easy Slow Cooker Pulled Pork Sliders with Tangy Slaw

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These Easy Slow Cooker Pulled Pork Sliders with Tangy Slaw are the ultimate hands-off meal, perfect for game day or any gathering. The slow cooker does all the work, delivering tender, smoky pork that pairs perfectly with a bright, crunchy slaw.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt)
  • 2 tablespoons brown sugar
  • 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
  • 1 cup your favorite BBQ sauce
  • ½ head green cabbage, thinly sliced (about 4 cups)
  • 1 large carrot, grated
  • ¼ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon celery seeds
  • Salt and pepper to taste
  • 12 slider buns (preferably soft brioche)
  • Butter for toasting buns (optional)

Instructions

  1. Make the Spice Rub: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
  2. Prep the Pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, coating every side.
  3. Sear the Pork (Optional but Worth It): Heat a large skillet over medium-high heat with a tablespoon of oil. Sear the pork on all sides until deeply browned, about 3-4 minutes per side.
  4. Add to Slow Cooker: Place the pork in the slow cooker. Pour in the chicken broth and apple cider vinegar. Do not add BBQ sauce yet.
  5. Cook Low and Slow: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until fork-tender.
  6. Shred the Pork: Carefully remove the pork from the slow cooker and place on a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
  7. Mix with BBQ Sauce: Return the shredded pork to the slow cooker. Pour in the BBQ sauce and stir to combine. Let cook on LOW for another 20-30 minutes.
  8. Make the Slaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seeds, salt, and pepper. Add sliced cabbage and grated carrot. Toss to coat. Cover and refrigerate until ready to serve.
  9. Toast the Buns: About 10 minutes before serving, split the slider buns and toast them in a skillet with a little butter, or under the broiler for a minute.
  10. Assemble the Sliders: Place a generous pile of pulled pork on the bottom half of each bun. Top with a spoonful of tangy slaw. Add the top bun and press down gently. Serve immediately.

Notes

Searing the pork before slow cooking adds depth of flavor. Do not add BBQ sauce at the beginning; it can burn. The slaw tastes better if made ahead and refrigerated for at least an hour. Toast the buns to prevent sogginess.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sliders, tangy slaw, game day recipe, party food, easy pulled pork

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