Slow Cooker Pulled Pork Sliders

Name: Slow Cooker Pulled Pork Sliders
Prep time: 20 min
Cook time: 6 h 20 min
Total time: 6 h 40 min
Yield: 12
Cuisine: American Italian
Ingredients: 1 teaspoon ground cumin; 2 teaspoons salt; ½ teaspoon ground fennel; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 2 pounds pork shoulder roast; 2 tablespoons extra-virgin olive oil; 1 onion (chopped); 3 cloves garlic (smashed); 2 teaspoons Calabrian chili paste; 1/2 cup beer (such as Modelo Especial); 2 tablespoons orange juice; 1 1/2 cups very thinly sliced green cabbage (about 1/4 cabbage); 1 1/2 cups very thinly sliced red cabbage (about 1/4 cabbage); 2 tablespoons apple cider vinegar; 1 tablespoon olive oil; 1/4 teaspoon kosher salt; 12- pack ciabatta buns (or preferred rolls for sliders)

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For any kind of gatherings, and especially game day (like the Super Bowl!) I love to employ the use of the slow cooker. Something I can prep hours ahead of time and not worry about while I mingle - and especially something that guests can help themselves to! - is the best. These pulled pork sliders are exactly that. The tender pork stays warm in the slow cooker, and anyone can help themselves to putting some on a sandwich and enjoying a hot bite.

slow cooker pulled pork sliders

Prep Time

20 minutes

Cook Time

380 minutes

Image of Slow Cooker Pulled Pork Sliders

Ingredients

For The Pulled Pork:

1 teaspoon ground cumin
2 teaspoons salt
½ teaspoon ground fennel
1 teaspoon smoked paprika
1 teaspoon dried oregano

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2 pounds pork shoulder roast
2 tablespoons extra-virgin olive oil

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1 onion (chopped)
3 cloves garlic (smashed)
2 teaspoons Calabrian chili paste

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1/2 cup beer (such as Modelo Especial)
2 tablespoons orange juice

For The Slaw:

1 1/2 cups very thinly sliced green cabbage (about 1/4 cabbage)
1 1/2 cups very thinly sliced red cabbage (about 1/4 cabbage)
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1/4 teaspoon kosher salt
12- pack ciabatta buns (or preferred rolls for sliders)

Instructions

In a small bowl, mix together the cumin, salt, fennel, paprika and oregano. Rub the spice mixture all over the pork roast.
Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, Calabrian chili paste, beer, and orange juice. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
For the slaw, add the cabbage to a bowl. Add the apple cider vinegar, olive oil and kosher salt and mix together until fully coated. Taste and adjust seasoning if needed.
When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the sandwiches with the slaw.