This Crockpot BBQ Pulled Pork Sliders with Coleslaw features tender, smoky pork topped with crunchy, tangy coleslaw. Perfect for parties or casual meals, it’s an easy, hands-off recipe that delivers bold flavors in every bite-sized slider.
Why You’ll Love This Recipe
These crockpot BBQ pulled pork sliders with coleslaw are a flavor-packed crowd-pleaser that’s as fun to eat as it is easy to make. The slow cooker transforms pork shoulder into tender, juicy perfection, infused with smoky BBQ sauce, while the crisp, tangy coleslaw adds a refreshing contrast. Ideal for game days, picnics, or family dinners, this recipe is versatile—serve on buns or rolls—and budget-friendly, yielding plenty for sharing. The hands-off cooking and simple assembly make it a go-to for entertaining or meal prep, with leftovers that taste even better the next day.
Recipe Tips and Tricks
- Choose Fatty Cuts: Pork shoulder or butt ensures juicy, shreddable meat; trim excess fat if desired.
- Sear for Flavor: Browning the pork before slow cooking adds a rich, caramelized depth.
- Don’t Overcrowd: Ensure pork fits comfortably in the crockpot for even cooking.
- Shred Warm: Pull pork apart while warm for easier shredding with two forks.
- Make Coleslaw Fresh: Prepare coleslaw just before serving for maximum crunch.
- Adjust Sauce: Taste and tweak BBQ sauce sweetness or tanginess to your liking.
- Keep Moist: Add extra broth if pork dries out during cooking.
- Rest in Sauce: Let shredded pork sit in sauce for 10 minutes to absorb flavors.
- Toast Buns: Lightly toast slider buns for added texture and warmth.
- Batch Coleslaw: Double the coleslaw if serving a larger crowd.
Crockpot BBQ Pulled Pork Sliders with Coleslaw
Tender crockpot BBQ pulled pork sliders with crunchy coleslaw, perfect for parties.
Ingredients
- ¼ cup apple cider vinegar
- ½ cup mayonnaise
- 1 cup low-sodium chicken broth
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp smoked paprika
- 1.5 cups BBQ sauce
- 12 slider buns
- 2 tbsp brown sugar
- 4 lbs pork shoulder
- 4 cups coleslaw mix
Instructions
- Prep the Pork: Pat pork shoulder dry and season with salt, pepper, and smoked paprika.
- Sear the Pork: Heat a skillet with a drizzle of oil over medium-high heat. Sear pork for 5-6 minutes per side until browned. Transfer to the slow cooker.
- Mix the Base: In a bowl, combine chicken broth, apple cider vinegar, and brown sugar, stirring until dissolved.
- Cook Low and Slow: Pour the mixture over the pork, cover, and cook on low for 8-10 hours until fork-tender.
- Shred the Pork: Remove pork, shred with two forks, and return to the slow cooker.
- Add BBQ Sauce: Stir in BBQ sauce, coating the shredded pork evenly, and let simmer on low for 15 minutes.
- Make Coleslaw: In a bowl, mix coleslaw mix with mayonnaise until well-coated; season with salt and pepper to taste.
- Prepare Buns: Lightly toast slider buns if desired, for added texture.
- Assemble Sliders: Spoon a generous portion of pulled pork onto each bun bottom, top with a spoonful of coleslaw, and add the bun top.
- Serve and Enjoy: Serve warm with extra coleslaw on the side for a delightful, tangy bite!
Notes
- Pork shoulder is best for shredding; avoid lean cuts for juiciness.
- Adjust BBQ sauce sweetness or tanginess to your preference.
- Prepare coleslaw fresh for optimal crunch; store separately until serving.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-sugar diets with appropriate swaps.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 774Total Fat 49gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 31gCholesterol 146mgSodium 1025mgCarbohydrates 40gFiber 3gSugar 23gProtein 40g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pork Shoulder (3-4 lbs): A marbled cut that becomes tender and shreddable; about 1 piece.
- BBQ Sauce (1.5 cups): Smoky and tangy, store-bought or homemade; adjust sweetness as needed.
- Apple Cider Vinegar (¼ cup): Adds tangy brightness to balance the richness.
- Brown Sugar (2 tbsp): Enhances sweetness and creates a sticky glaze.
- Smoked Paprika (1 tsp): Infuses smoky flavor; regular paprika is a milder substitute.
- Chicken Broth (1 cup): Low-sodium keeps pork moist; enhances flavor without excess salt.
- Coleslaw Mix (4 cups): Shredded cabbage and carrots for crunch; pre-packaged saves time.
- Mayonnaise (½ cup): Creates creamy dressing; use light for a healthier option.
- Slider Buns (12): Small, soft buns hold the pork and coleslaw perfectly.
- Salt and Pepper (1 tsp each): Seasons the pork; adjust to taste after cooking.
Variations and Substitutions
- Meat Swap: Use pork loin for a leaner option, though less juicy; adjust time.
- Sauce Variations: Try a spicy BBQ or honey-mustard sauce for a twist.
- Sweetener Swap: Replace brown sugar with honey or maple syrup.
- Coleslaw Twist: Add apple slices or raisins for a sweet crunch.
- Broth Options: Substitute with vegetable broth or apple juice for a different note.
- Mayo Alternatives: Use Greek yogurt or vegan mayo for a lighter or dairy-free version.
- Bun Options: Swap slider buns with Hawaiian rolls or lettuce wraps for variety.
- Spicy Kick: Mix sriracha or jalapeños into coleslaw for heat.
Storage Options
- Refrigerator: Store pork and coleslaw separately in airtight containers for up to 4 days.
- Freezer: Freeze pulled pork in portions for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm pork on the stovetop or microwave, adding sauce to maintain moisture.
Dish Gallery
Please share this Crockpot BBQ Pulled Pork Sliders with Coleslaw with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Crockpot Ham and Cheese Breakfast Bake