Simple pulled pork made in a crock pot or slow cooker, piled high on slider buns and topped with creamy ranch coleslaw. These Pulled Pork Sliders with Ranch Coleslaw are perfect for picnics, pool parties, barbecues, and summer gatherings.
If you enjoy easy crowd-pleasing dishes like carnitas sliders or corn fritter sliders, this recipe belongs in your go-to collection. The slow cooker does most of the work, and the result is flavorful, tender pork that’s easy to serve to a crowd.
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Look at the sale prices
Pork shoulder often goes on sale, so buying a larger cut can make this an economical meal. An 8-pound pork shoulder yields plenty of sliders for a party and stretches your budget while feeding a crowd.
Serve a crowd
If you don’t have an 8-pound cut, adjust the recipe proportions to match the size you do have. Two 4-pound cuts work just as well. This simple method is forgiving — a little more or less meat still produces great results.
Makes 24 or 36 sliders for a party
These sliders are generously filled with pork. Yield depends on how heavily you load them — you’ll get about 24 large sliders or up to 36 smaller ones. Preparation is straightforward and ideal for large gatherings; consider disposable trays with lids for easy transport and cleanup at potlucks or park events.
How do I know when the pork is done cooking?
A good tip for bone-in pork shoulder: use tongs or a heatproof glove to grab the bone and gently pull. If the bone comes away easily, the pork is done and ready to shred. If you feel resistance, continue cooking and check again later.
Broth
Use your favorite broth for the slow cooker liquid. Vegetable or chicken broth both work well; homemade or store-bought are fine. In a pinch, water can substitute if you don’t have broth on hand.
Kitchen items you may need for this recipe
Large crock pot, tongs, heatproof gloves or liquid-proof hot pads, and an aluminum travel tray with lid for easy transport to potlucks.
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Pulled Pork Sliders with Ranch Coleslaw Recipe
Pulled Pork Sliders with Ranch Coleslaw
Ingredients
Pork:
- 8 pounds pork shoulder (picnic), bone-in
- Mesquite rub (to taste)
- 2 cups broth (vegetable or chicken)
- 2 teaspoons liquid smoke
Sliders:
- 2 bottles BBQ sauce (about 18 oz each)
- 2 packages dinner rolls (12 rolls per package)
Coleslaw:
- 2 bags coleslaw mix
- 1 jar ranch dressing (about 13 oz)
Instructions
Pork:
- Rinse the pork under cool water and pat dry.
- Make crosshatch cuts through the fat on the pork, cutting through the fat and into the meat so seasonings penetrate.
- Generously season all sides with the mesquite rub, working it into the meat.
- Let the seasoned pork sit at room temperature for 20–30 minutes.
- Optional: Sear the pork on a hot grill to brown the exterior for added flavor—aim for a dark sear on each side.
- Place 2 cups broth, 1 tablespoon mesquite rub, and 2 teaspoons liquid smoke in a large crock pot. Add the seasoned pork.
- Cook on high for 2 hours, then flip the pork and cook on high 2 more hours. Continue cooking on high and check every hour or so until tender, about 7 hours total. The bone should pull out easily when done.
- Remove the pork from the crock pot and drain off the cooking liquid. Shred the pork in a large bowl. Stir in one jar of BBQ sauce, taste, then add the second jar and mix to your preference.
Coleslaw:
- Place both bags of coleslaw mix into a large bowl and stir in the jar of ranch dressing until evenly coated. Adjust seasoning to taste.
Sliders:
- Slice dinner rolls in half lengthwise.
- Fill each roll with a portion of BBQ pulled pork and a spoonful of ranch coleslaw. Replace tops and serve either warm or cold.
- For easier serving and transport, separate rolls along the seams before filling or place them in a tray; running a knife along the seams helps divide them cleanly.
Nutrition
Calories: 147 kcal | Carbohydrates: 1 g | Protein: 18 g | Fat: 6 g | Saturated Fat: 2 g | Cholesterol: 61 mg | Sodium: 169 mg | Potassium: 318 mg
Vitamin A: 45 IU | Vitamin C: 0.7 mg | Calcium: 19 mg | Iron: 1.3 mg
Nutritional information is an estimate and will vary based on brands, portion sizes, and exact ingredients used.
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