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Easy Crockpot Pulled Pork Sliders with Coleslaw

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These Easy Crockpot Pulled Pork Sliders are tender, smoky-sweet, and topped with a tangy homemade coleslaw. Perfect for game day, parties, or a comforting weeknight dinner, this set-it-and-forget-it recipe delivers big flavor with minimal effort.

Ingredients

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  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper (optional)
  • 3–4 pound pork shoulder (pork butt)
  • 1 cup chicken broth (low-sodium)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke (optional, recommended)
  • 1 bag (14 oz) coleslaw mix
  • ½ cup mayonnaise (full-fat, e.g., Duke’s)
  • 2 tablespoons apple cider vinegar (for coleslaw)
  • 1 tablespoon sugar (for coleslaw)
  • 1 teaspoon celery seed
  • Salt and pepper to taste (for coleslaw)
  • 12–16 slider buns (brioche or Hawaiian rolls)
  • Butter for toasting (optional)
  • Pickles (optional)

Instructions

  1. Prep the pork shoulder: Pat dry with paper towels. Trim excess fat, leaving about ¼ inch fat cap on one side. Cut into 3-4 large chunks.
  2. Make the spice rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using). Mix well.
  3. Season the pork: Rub the spice mixture all over the pork chunks. Let sit at room temperature for 15-20 minutes.
  4. Prepare the cooking liquid: In a small bowl, whisk together chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using). Pour into the bottom of the crockpot.
  5. Cook the pork: Place seasoned pork chunks in the crockpot in a single layer. Cover and cook on LOW for 8 hours or HIGH for 5-6 hours, until fork-tender.
  6. Make the coleslaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, and a pinch of salt and pepper. Add coleslaw mix and toss to coat. Cover and refrigerate for at least 1 hour.
  7. Shred the pork: Remove pork from crockpot and let rest 5 minutes. Using two forks, shred into bite-sized pieces. Discard large fat pieces.
  8. Add sauce: Skim excess fat from cooking liquid. Return shredded pork to crockpot and toss with liquid. Let sit on WARM or LOW for 15-20 minutes.
  9. Toast the buns (optional): Preheat oven to 350°F. Split buns and place cut-side up on a baking sheet. Brush with melted butter. Bake 5-7 minutes until golden.
  10. Assemble the sliders: Place a generous scoop of pulled pork on each bun bottom. Top with coleslaw and a pickle slice (if using). Add top bun and serve immediately.

Notes

For best results, cook on LOW for 8 hours. The pulled pork tastes even better the next day. Toast the buns to prevent sogginess. Coleslaw needs at least 1 hour in the fridge to meld flavors. Store pork and coleslaw separately.

Nutrition

Keywords: crockpot pulled pork, pulled pork sliders, easy pulled pork, slow cooker pulled pork, pulled pork with coleslaw, game day sliders, pork shoulder recipe

Find it online: https://dahliadishes.com/easy-crockpot-pulled-pork-sliders-with-coleslaw/