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Best Easy Crockpot Pulled Pork Sliders with Coleslaw

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Tender, smoky pulled pork cooked low and slow in a crockpot, piled onto soft slider buns with tangy, creamy coleslaw. This crowd-pleasing recipe is perfect for parties, game days, and casual get-togethers.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 1 teaspoon chili powder
  • 1 cup root beer or Dr. Pepper
  • 1/2 cup barbecue sauce (plus more for serving)
  • 2 tablespoons apple cider vinegar
  • 1 bag (14 ounces) coleslaw mix
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or sugar
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • 12–15 slider buns or small Hawaiian rolls
  • Butter, for toasting (optional)
  • Extra barbecue sauce for drizzling

Instructions

  1. Pat the pork shoulder dry with paper towels. Trim off any large chunks of excess fat, but leave some. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, pepper, brown sugar, and chili powder. Rub this mixture all over the pork shoulder.
  2. Place the seasoned pork shoulder in a 6-quart or larger slow cooker. Pour the root beer (or Dr. Pepper) around the edges. Add the apple cider vinegar. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours.
  3. While the pork cooks, make the coleslaw. In a large bowl, whisk together mayonnaise, apple cider vinegar, honey or sugar, and celery seed. Add the coleslaw mix and toss until well coated. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes.
  4. When the pork is fork-tender, carefully transfer it to a large cutting board or baking sheet. Use two forks or meat claws to shred the meat into bite-sized pieces. Discard any large pieces of fat or bone.
  5. Skim off excess fat from the cooking liquid in the slow cooker. Add the shredded pork back to the slow cooker and pour in 1/2 cup of barbecue sauce. Stir to combine. Let it sit on WARM for 15-20 minutes.
  6. Optional: Spread the shredded pork on a baking sheet in a single layer. Broil on HIGH for 3-5 minutes until the edges get crispy and caramelized. Watch carefully.
  7. Split the slider buns or Hawaiian rolls in half. Spread the cut sides with butter. Toast them on a griddle, in a skillet, or under the broiler until golden brown.
  8. Place a generous scoop of pulled pork on the bottom half of each bun. Top with a spoonful of coleslaw. Drizzle with extra barbecue sauce if desired. Place the top bun on and press gently. Serve immediately.

Notes

For best results, let the pork rest for 10-15 minutes before shredding. The pulled pork tastes even better the next day. To prevent soggy buns, toast them before assembling. For a crispy finish, broil the shredded pork for 3-5 minutes.

Nutrition

Keywords: crockpot pulled pork, pulled pork sliders, coleslaw, slow cooker, party food, game day, barbecue

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