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Slow Cooker Pulled Pork Sliders

Moist, tender and full of flavour, these slow cooked pulled pork sliders will fly off the plate - shortly followed by requests for more!

Makes :

10-12

Difficulty:

Medium

Preparation Time: 

20 minutes (+ 8hours cooking time in slow cooker)

Ingredients

Pulled Pork

  • 1.5–2 kg pork shoulder (bone-in or boneless)

  • 1 packet American BBQ Seasoning

  • ¼ cup Saunders’ Malt Extract

  • ¾ cup apple cider vinegar

  • 1 cup tomato sauce or ketchup

  • 2–3 garlic cloves, crushed

  • Splash of liquid smoke (optional, but adds smoky depth)

  • Salt and pepper to taste

  • 12 soft slider buns


Coleslaw

  • 3 cups shredded green cabbage

  • 1 cup shredded carrots

  • ¼ red onion, finely sliced

  • ¾ cup Greek yogurt or mayonnaise

  • 2 tbsp seasoned rice wine vinegar

  • 1 tbsp grain mustard

  • 1 tbsp sugar

  • 1 tbsp salt

  • 1 tsp smoked paprika

  • Sea salt flakes and cracked pepper to taste


Honey Mustard Dressing

  • 2 tbsp Dijon mustard 

  • 1 tbsp honey 

  • splash of lemon juice

Method

Pulled Pork:

  1. Prepare the pork shoulder by patting it dry and rubbing generously with American BBQ seasoning. Let sit for 10 minutes to absorb the flavours.

  2. Place the pork into a slow cooker. Add the apple cider vinegar, tomato sauce, Saunders’ Malt Extract, crushed garlic, and a splash of liquid smoke.

  3. Cover and cook on low for 8 hours, or until the pork is extremely tender and pulls apart easily with two forks.

  4. Remove the pork from the cooker, shred using forks, then return it to the pot and mix it back through the juices and sauce. Taste and adjust seasoning if needed.


Note: If you want a slightly thicker sauce, reduce the leftover liquid separately on the stovetop for 5–10 minutes before mixing it back through.


Coleslaw:

  1. In a large mixing bowl, combine the cabbage, carrots, and red onion.

  2. In a small bowl, whisk together the Greek yogurt (or mayo), rice wine vinegar, mustard, sugar, salt, smoked paprika, and pepper.

  3. Pour the dressing over the vegetables and toss well to coat evenly. Let sit in the fridge for at least 30 minutes to chill and allow flavours to meld.


To Assemble Sliders:

  1. Lightly toast slider buns if desired.

  2. Spread a layer of honey mustard on the base of each bun.

  3. Add a generous spoonful of the coleslaw, then a heap of shredded pulled pork.

  4. Drizzle with additional honey mustard or serve with extra on the side.

  5. Top with the bun lid and serve immediately.


Serving Suggestion:

Serve alongside crispy baked sweet potato chips or wedges for a colourful and crowd-pleasing meal.


Notes:

*We used Mingle American BBQ Seasoning (35g pack), but you can use any brand. 

*You can make your own honey mustard, or use a store-bought jar. 

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