Updated on November 24th, 2024
These slow-cooked pulled pork sliders make a great appetizer for game day or any gathering. The pork roast is mixed with BBQ sauce and various other ingredients and then cooked in the slow cooker for 5-6 hours. The pulled pork is then put onto slider buns and topped with coleslaw. The coleslaw recipe is very simple and only uses a few ingredients. If you want to save time, you can just buy a bag of shredded cabbage and carrot mix from the store. This recipe will make enough to feed a lot of people. You should be able to get at least 20 sliders out of this recipe. If you want, you can cut the recipe down a bit by getting a smaller pork roast. This is another great recipe to prepare for the Super Bowl. Enjoy.
Pulled Pork Sliders Recipe
- Total Time: 30 minutes
Ingredients
- 1 teaspoon vegetable oil
- 1 (4 pounds) pork shoulder roast
- 1 cup barbeque sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion (chopped)
- 2 large garlic cloves (crushed)
- 1 1/2 teaspoons dried thyme
- 20 slider buns (split)
- butter (as needed)
- Coleslaw-
- 1 small head cabbage (shredded)
- 3 medium carrots (shredded)
- 1 cup mayonnaise
- 1/3 cup sugar
- 1/4 cup apple cider vinegar
Instructions
- Pour the vegetable oil into the bottom of the slow cooker. Put the pork roast into the slow cooker and pour in the barbeque sauce, apple cider vinegar, and chicken broth. Stir in brown sugar, mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on high for 5-6 hours or until the roast shreds easily with a fork.
- Take the roast out of the slow cooker, and shred using two forks. Place the shredded meat back into the slow cooker and toss with the juices.
- To make the coleslaw- In a large bowl combine shredded cabbage and carrots. In a small bowl combine mayonnaise, sugar, and vinegar. Mix well, and pour over the cabbage mixture and toss to coat.
- Heat a large skillet to medium heat. Spread the inside of both halves of the sliders buns with butter. Place buttered side down into the skillet and toast until golden brown. Spoon pulled pork onto the bottom half of a slider bun, spoon on coleslaw with a slotted spoon, and place on the top half of the bun.
Nutrition
- Serving Size:
- Calories: 829
- Sugar: 35.5 g
- Sodium: 1096.8 mg
- Fat: 33.5 g
- Carbohydrates: 110.1 g
- Protein: 23.7 g
- Cholesterol: 36 mg
These are very similar to sliders I posted last week, except mine are shredded buffalo chicken with a blue cheese celery slaw. Yours look delish, too!
How can I do this without a slow cooker? I want to make this in my kitchen in my college suite. We have an oven and all that but no slow cooker. Any thoughts?
Sarah
Sarah- hmm, heat the oven to 350. Cut the road into 2 equal pieces. Place into a dutch oven with all of the ingredients, cover and bake for about 2-3 hours or until the pork is fully cooked and shreds easily. You can give that a try if you want.
I look forward too making these
What if you need more than 8 servings… do you multiply the ingredients to the number of servings?
Ryan – You could double the recipe but that would make a lot of servings and 8lbs of pork roast is a lot. How many servings do you need?
I make this dish but very simple.
Pork shoulder with fat cut off
Bottle of smokey BBQ sauce
600 ml coke
Put all in slow cooker salt and pepper to taste. Slow cook on auto for 8 hours. Serve with
Coleslaw on crusty rolls and I like a spread of horseradish cream.