Slow Cooker Southern Style Pulled Pork Sliders with Creamy Coleslaw
These Southern style pulled pork sliders are slow-cooked to tender perfection and topped with a tangy creamy coleslaw, making a perfect lunch that’s hearty, flavorful, and easy to prepare.
Ingredients
Check ingredients as you go.
- Pulled Pork
- Assembly
- Coleslaw
Let’s make it
Pulled Pork
Combine the smoked paprika, cumin, brown sugar, half the salt, and half the black pepper in a small bowl to make a spice rub.
Pulled Pork
Rub the spice mixture evenly over the pork shoulder. Place the sliced onion and minced garlic in the bottom of the slow cooker, then set the pork on top. Pour the apple cider vinegar around the pork, avoiding washing off the rub.
Pulled Pork
Cover and cook on low for 7 to 8 hours, or until the pork is very tender and pulls apart easily with a fork.
Coleslaw
Meanwhile, prepare the coleslaw. In a mixing bowl, combine the thinly sliced cabbage, grated carrot, mayonnaise, yellow mustard, apple cider vinegar (coleslaw), sugar, and remaining salt and black pepper. Mix well and refrigerate until ready to serve.
Pulled Pork
When the pork is done, remove it from the slow cooker and shred it using two forks, discarding any large pieces of fat. Mix some of the cooking liquid into the shredded pork for extra moisture and flavor.
Assembly
To assemble the sliders, place a generous spoonful of pulled pork on the bottom half of each slider bun, top with a scoop of coleslaw, and cover with the bun tops.
Assembly
Serve the pulled pork sliders warm and enjoy your Southern style lunch.
Tips & notes
For extra flavor, toast the slider buns lightly before assembling. Use the cooking liquid to keep the pork moist but avoid making the filling too wet. Make the coleslaw a few hours ahead to allow flavors to meld, but add the dressing just before serving if you prefer it crunchier.
Saving it for later
Store leftover pulled pork and coleslaw separately in airtight containers in the refrigerator. Use within 3 to 4 days. Do not store assembled sliders to prevent sogginess.
Reheating
Reheat leftover pulled pork gently in a covered skillet over medium-low heat with a splash of the reserved cooking liquid to retain moisture. Reheat coleslaw briefly at room temperature or serve cold as preferred. Avoid microwaving coleslaw to keep its texture crisp.
