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Game Day

Slow Cooker BBQ Pulled Pork Sliders with Creamy Coleslaw

25 min prep480 min cookEasyAmericanYields 12 sliders, or 6 servings of 2 sliders each.

With autumn just beginning and football season in full swing, there's a particular comfort in gathering loved ones for a game day spread. This recipe for slow cooker BBQ pulled pork sliders offers rich, smoky flavor without demanding constant attention, freeing you to enjoy the company. Topped with a crisp, tangy coleslaw, these sliders hit all the right notes for a satisfying, easy-to-share meal.

PorkSlow CookerBBQSlidersColeslawParty Food

Ingredients

Servings
6
  • 1½ kgPork shoulder (Boston butt), Trimmed of large fat pieces
  • 1 largeYellow onion, Roughly chopped
  • 4 clovesGarlic, Minced
  • 240 mlChicken or vegetable broth
  • 60 mlApple cider vinegar
  • 2 tbspPacked light brown sugar
  • 1 tbspSmoked paprika
  • 1 tspDry mustard
  • 1 tspCumin
  • 1 tspSalt
  • ½ tspBlack pepper
  • 360 mlGood quality BBQ sauce
  • 12 countSlider buns
  • 400 gramsGreen cabbage, Finely shredded (about half a medium head)
  • 1 largeCarrot, Grated
  • 120 mlMayonnaise
  • 2 tbspApple cider vinegar, For coleslaw
  • 1 tspDijon mustard
  • 1 tspGranulated sugar
  • ¼ tspSalt, For coleslaw
  • ⅛ tspBlack pepper, For coleslaw
ContainsEggWheat

Egg: Mayonnaise · Wheat: Slider buns

Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.

Equipment

6-quart slow cookerLarge mixing bowlShredding forks or tongsSharp knifeCutting boardWhisk
Nutrition Facts
Serving size: 2 sliders
Calories900
% Daily Value*
Total Fat 50g64%
Saturated Fat 22g108%
Trans Fat 0.5g
Cholesterol 160mg54%
Sodium 520mg23%
Total Carbohydrate 62g23%
Dietary Fiber 5g19%
Total Sugars 35g
Includes 0g Added Sugars 0g0%
Protein 49g98%
Vitamin D 1.8mcg9%
Calcium 233mg18%
Iron 5.1mg28%
Potassium 1540mg33%
Contains: Egg, Wheat
*Percent Daily Values are based on a 2,000 calorie diet. Your values may be higher or lower depending on your needs.Some values are estimated where an ingredient had no FoodData Central match, and may be understated.
Label Claims (NLEA)

Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.

No claims can be offered while nutrients are missing: an understated total could qualify a claim the food has not earned.

Method

  1. 1

    Prepare the pork: In a small bowl, combine smoked paprika, dry mustard, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this spice mixture evenly over the pork shoulder.

  2. 2

    Layer the slow cooker: Place the chopped onion and minced garlic at the bottom of a 6-quart (or larger) slow cooker. Place the seasoned pork shoulder on top of the onions and garlic.

  3. 3

    Add liquids: Pour the chicken broth and 60ml apple cider vinegar over the pork. Sprinkle the brown sugar over the pork.

  4. 4

    Cook the pork: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender and shreds easily.

  5. 5

    Shred the pork: Carefully remove the pork from the slow cooker and place it in a large bowl. Using two forks, shred the pork, discarding any large pieces of fat or bone. Skim off excess fat from the liquid remaining in the slow cooker, then return the shredded pork to the slow cooker.

  6. 6

    Finish the pork: Stir in the 360ml BBQ sauce, ensuring all the pork is well coated. Keep warm on the 'warm' setting until ready to serve, or for at least 30 minutes to allow flavors to meld.

  7. 7

    Make the coleslaw: While the pork is cooking, prepare the coleslaw. In a large mixing bowl, combine the shredded green cabbage and grated carrot.

  8. 8

    Whisk the dressing: In a separate small bowl, whisk together the mayonnaise, 30ml apple cider vinegar, Dijon mustard, 1 teaspoon granulated sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.

  9. 9

    Combine coleslaw: Pour the dressing over the cabbage and carrot mixture. Toss well to coat evenly. Cover and refrigerate for at least 30 minutes to allow flavors to develop.

  10. 10

    Assemble the sliders: Lightly toast the slider buns if desired. Spoon a generous amount of the BBQ pulled pork onto the bottom half of each bun. Top with a spoonful of creamy coleslaw and cap with the top bun. Serve immediately.

Chef's notes

  • Make ahead: The pulled pork can be cooked and shredded a day in advance. Store it covered in the refrigerator. Reheat gently in the slow cooker or on the stovetop over low heat, adding a splash of broth if needed, before stirring in the BBQ sauce. The coleslaw can also be made a day ahead and stored in the refrigerator; give it a good toss before serving.
  • Spice it up: For a touch of heat, add a pinch of cayenne pepper to the dry rub for the pork, or a dash of hot sauce to the coleslaw dressing.
  • Serving suggestion: To feed a larger crowd efficiently, arrange the opened slider buns on a baking sheet, fill with pork and coleslaw, then top with the bun lids and serve directly from the sheet.
  • Vegetarian alternative: Substitute the pork with jackfruit, seasoned similarly and slow-cooked in broth, then shredded and mixed with BBQ sauce for a plant-based option.

Personalized nutrition

Add the people at your table. We'll size each person's portion of this dish to their own daily needs — then you can set the recipe to match.

Meal
Slow Cooker BBQ Pulled Pork Sliders with Creamy Coleslaw