Ingredients
For the Pulled Pork:
- 1 medium yellow onion, sliced
- 1 (~4-lb) boneless pork shoulder or Boston butt roast, patted dry
- 1 ½ cups barbecue sauce of choice
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 4 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon chili powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- For serving: 18-20 small brioche buns or sweet Hawaiian rolls, dill pickle rounds, additional barbecue sauce
For the Coleslaw:
- ⅓ cup mayonnaise
- 2–3 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- ½–¾ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 (12-ounce) bag coleslaw mix
Instructions
- Place the sliced onions across the bottom of the slow cooker.
- Place the pork roast on top of the sliced onions.
- In a small bowl, combine the barbecue sauce, vinegar, brown sugar, minced garlic, mustard, chili powder, Worcestershire sauce, thyme, and black pepper; stir well.
- Pour the barbecue sauce mixture over the pork roast in the slow cooker.
- Place the lid on the slow cooker and cook on LOW for 10 hours or until the pork is easily shreddable.
- While the pork cooks, prepare the coleslaw: In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper.
- Add the coleslaw mix to the bowl and toss until the slaw mix is well coated. Cover and refrigerate the coleslaw until ready to serve.
- Remove the pork from the slow cooker to a cutting board. Use two forks or shredder claws to shred the meat, removing and discarding any large pieces of fat.
- Return the shredded pork meat to the slow cooker and toss it with the sauce and onions.
- Serve the pulled pork on toasted buns topped with the coleslaw. If desired, top sliders with dill pickle slices and additional barbecue sauce, too.
Notes
For gluten free, serve the pork and slaw on small gluten-free buns. Also, some Worcestershire sauce contains gluten. So, if serving someone with celiac, it’s important to read the label. For gluten-free Worcestershire, I recommend using Lea & Perrin’s (note: only the USA version is gluten-free, as the Canadian version contains gluten from malt vinegar) or French’s Worcestershire.
For the barbecue sauce, use any favorite store-bought BBQ sauce or follow this BBQ sauce recipe to make your own. For store-bought, I love Lillie Q’s Smoky BBQ Sauce, Trader Joe’s Organic Kansas City BBQ Sauce, and SideDish Uncle Ronny’s BBQ Sauce, which is sweetened with honey and gluten-free.
For egg-free sliders, use vegan mayo. Also verify that the buns do not contain eggs.
Nutrition Information
- Serving Size: 1 slider made with 1 sweet Hawaiian roll, 3 oz pulled pork, and ~¼ cup coleslaw
- Calories: 276
- Fat: 9 g
- (Sat Fat: 3 g)
- Sodium: 390 mg
- Carbohydrate: 22 g
- (Fiber: 1 g
- Sugar: 10 g)
- Protein: 25 g
- Cholesterol: 83 mg