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Tender Slow Cooker Pulled Pork Sliders Recipe with Easy Jalapeño Coleslaw

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This recipe features tender, juicy slow cooker pulled pork paired with a refreshing, mildly spicy jalapeño coleslaw, perfect for easy weeknight dinners or casual gatherings.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup apple cider vinegar
  • ½ cup chicken broth or water
  • 1 cup barbecue sauce
  • 3 cups shredded green cabbage (about half a small head)
  • 1 cup shredded carrot
  • 1–2 fresh jalapeños, thinly sliced (seeded for less heat)
  • ¼ cup mayonnaise
  • 1 tablespoon honey
  • 2 tablespoons fresh lime juice
  • Salt and pepper, to taste
  • Optional: chopped cilantro for garnish
  • Slider buns or small soft rolls (potato rolls work great)
  • Optional: pickle slices for extra tang

Instructions

  1. Pat the pork shoulder dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub this spice blend all over the pork, pressing it into the meat.
  2. Pour apple cider vinegar and chicken broth into the bottom of your slow cooker. Place the seasoned pork shoulder fat-side up inside. Cover and cook on low for 8 to 9 hours, or on high for about 5 hours, until pork is fork-tender and easily pulls apart.
  3. While the pork cooks, combine shredded cabbage, carrot, and sliced jalapeños in a large bowl. In a separate small bowl, whisk together mayonnaise, honey, lime juice, salt, and pepper. Pour dressing over the veggies and toss gently until everything is coated. Refrigerate until ready to serve.
  4. When the pork is done, transfer it to a large baking sheet or bowl. Use two forks to shred the meat, discarding any large chunks of fat. Return shredded pork to the slow cooker and stir in barbecue sauce. Mix well to coat all the meat. Keep warm on low until ready to serve.
  5. Toast slider buns lightly, if desired. Pile generous amounts of pulled pork on the bottom half of each bun, then top with jalapeño coleslaw. Add a pickle slice if you want extra tang, then cover with the top bun. Serve immediately.

Notes

Save a cup of the cooking liquid before shredding pork to mix in if the meat seems dry. Cook pork fat side up to keep it moist. Toast buns lightly to prevent sogginess. The coleslaw can be made a day ahead to enhance flavors. For gluten-free, use gluten-free buns or lettuce wraps. If no slow cooker, use a covered Dutch oven at 300°F for 3-4 hours.

Nutrition

Keywords: pulled pork, slow cooker, sliders, jalapeño coleslaw, barbecue, easy dinner, comfort food, party food

Find it online: https://oracooks.com/tender-slow-cooker-pulled-pork-sliders-recipe-with-easy-jalape-n-o-coleslaw/