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Easy Slow Cooker Pulled Pork Sliders with Apple Slaw

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Tender, juicy slow cooker pulled pork piled onto soft buns with a crisp, tangy apple slaw. This easy recipe requires just 15 minutes of prep and delivers incredible flavor with minimal effort.

Ingredients

Scale
  • 3 to 4 pounds boneless pork shoulder (pork butt)
  • 1 large yellow onion, sliced
  • 1 cup (240 ml) chicken broth
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons packed brown sugar
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup (120 ml) barbecue sauce (optional)
  • 2 cups shredded green cabbage
  • 1 large Granny Smith apple, julienned or thinly sliced
  • 1/4 cup (60 ml) Greek yogurt or mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste
  • 1 teaspoon poppy seeds or celery seeds (optional)
  • 12 to 15 slider buns or small rolls
  • Butter for toasting buns (optional)

Instructions

  1. Make the spice rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper.
  2. Prep the pork: Pat the pork shoulder dry with paper towels. Trim any large pieces of excess fat. Rub the spice mixture all over the pork.
  3. Layer the slow cooker: Place sliced onion in the bottom of a 6-quart slow cooker. Place the seasoned pork on top. Pour chicken broth, apple cider vinegar, and Worcestershire sauce around the pork.
  4. Cook low and slow: Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the pork is fork-tender.
  5. Shred the pork: Transfer the cooked pork to a cutting board or large bowl. Shred with two forks or meat claws. Discard any large pieces of fat.
  6. Add sauce (optional): Pour about 1/2 cup of the cooking liquid over the shredded pork. Stir in barbecue sauce if desired.
  7. Make the apple slaw: In a medium bowl, whisk together Greek yogurt (or mayonnaise), apple cider vinegar, honey (or maple syrup), and a pinch of salt and pepper. Add shredded cabbage and julienned apple. Toss to coat. Refrigerate until serving.
  8. Toast the buns (optional): Split slider buns in half. Heat a skillet over medium heat with a little butter. Toast buns cut-side down for 1 to 2 minutes until golden.
  9. Assemble the sliders: Place a generous scoop of pulled pork on the bottom half of each bun. Top with apple slaw and the top bun. Serve immediately.

Notes

For extra flavor, sear the pork shoulder in a hot skillet before adding to the slow cooker. To crisp up the shredded pork, spread it on a baking sheet and broil for 3-5 minutes. The apple slaw can be made a day ahead. Leftover pulled pork freezes well for up to 3 months.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sliders, apple slaw, easy pulled pork, weeknight dinner, game day food

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