Crockpot Pulled Pork Sliders

Amanda Cooks & Styles

ender and delicious bbq pulled pork cooked low and slow in the crockpot. Layer the pulled pork on top of your toasted Hawaiian Rolls followed by creamy coleslaw and sweet pickle.

5 from 47 votes

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Appetizer, Main Course

Cuisine American

Servings sliders

Ingredients

12 Hawaiian rolls
sweet pickle sliced

Crockpot Pulled Pork

2 lb pork butt/shoulder
1 tablespoon oil
¼ cup water
1 teaspoon mustard
1 tablespoon apple cider vinegar
½ teaspoon paprika
1 tablespoon brown sugar
½ salt
½ teaspoon pepper
½ cup barbecue sauce

Coleslaw

½ head large red cabbage sliced thin
1 carrot grated
⅓ cup yellow onion grated
1 teaspoon lemon juice
⅓ cup mayo
2 tablespoon sweet pickle juice
2 teaspoon white sugar
¼ teaspoon cracked pepper

Instructions

For the Coleslaw: Add all ingredients in a large bowl and mix to fully combine. Cover and place slaw in the fridge until you are ready to use, up to 24 hours.
For the Pulled Pork: In a small bowl, mix together apple cider vinegar, mustard, paprika, brown sugar, salt and pepper. Rub your pork butt all over with this mixture until it’s completely covered. Then, place the seasoned pork butt in a large bag or in a storage container to marinate for at least one hour and up to overnight in the fridge.
Once the pork is done marinating, heat 1 tablespoon of oil over high heat in a skillet. When the skillet is very hot, sear the pork on all sides.
Place the seared pork in your crockpot along with any drippings from the pan. Pour ¼ cup of water in the crockpot with the pork.
Turn crockpot on low and cook for 7-8 hours or on high for 3-4 hours.
When the pork is done cooking, it should shred very easily with two forks. It should be fall-apart pulled pork. Add ½ cup of your favorite barbecue sauce to the pork and stir to combine.
Lightly toast your Hawaiian Buns and then top with pulled pork, coleslaw and sweet pickle! You are ready to eat!

Nutrition

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