Recipe: Slow-Cooker Pulled Pork Sliders and Coleslaw + Meal Plan Monday Week 9

These Slow-Cooker Pulled Pork Sliders are made with sweet Hawaiian rolls, piled with pork, drizzled with BBQ sauce, and topped with homemade coleslaw. 

How has your weekend been? Ours has been full of snow. Being Texan, I’m still not used to the crazy amounts of white stuff that fall from the sky. Every time it snows I feel like I’m in a fairy tale! (At least until I have to drive my car in it…)

 This past Wednesday we were supposed to be hosting our small group for dinner. It was a fairly snowy day, so I wanted something hot and comforting that would feed a group, but I didn’t want to have to go to the store. 

 I had a pork butt in my freezer that I had been saving for a fun group dinner, so I pulled it out and improvised on a recipe I found online with what I had on hand in my pantry. It was a major hit! Unfortunately, the roads got so crazy that most everyone got stuck in traffic on their way home from work and ended up having to cancel on us, but the few who were able to make it to dinner had seconds and thirds. (And teased the others with photographs…)

My Texas BBQ background almost requires that I use a rub rather than cover my meat in sauce whenever I cook pork. I love doing a dry rub like my Texas BBQ Rub in the crock-pot, but thought it would be fun to mix things up a bit with this wet rub. I also made sure to let my pork rest before shredding it. Letting meat rest just means letting the meat cool down a bit and stop the cooking process before you slice or shred it. (There is no blanket or pacifier involved in putting the meat down for nap time- just a tent of foil over the top.)  This is always a great thing to do to avoid dry meats, especially red meats. 

Enjoy! 

Slow Cooker Pulled Pork Sliders and Coleslaw

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• Author: Stephanie Powers
• Prep Time: 5
• Cook Time: 360
• Total Time: 375
• Yield: 24 1x

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Description

Wet-rubbed pulled pork in the slow cooker stacked on top of sweet Hawaiian rolls, drizzled with BBQ sauce, and topped with homemade coleslaw.

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Ingredients

Scale 1x2x3x

• 3 to 4 lbs pork shoulder (aka pork butt)
• 3 Tablespoons smoked paprika
• 2 Tablespoons salt
• 2 teaspoons fresh ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• 1 tablespoon brown sugar
• ½ cup honey
• ¼ cup apple cider vinegar
• 3 tablespoons olive oil
• 1 medium onion, diced small

For the Coleslaw

• 2 (15oz) bag coleslaw mix (sometimes called shredded cabbage and carrots and usually found with the bagged salads)
• 1 1/4 cups mayonnaise
• 2 Tablespoons white sugar
• 4 Tablespoons apple cider vinegar
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

For assembling the sliders

• 24 Kings Hawaiian Rolls
• Your Favorite BBQ sauce

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Instructions

1. Place diced onions in the bottom of the slow cooker.
2. Place pork butt in the slow cooker on top of the onions with the side that has the most fat facing up.
3. Whisk together smoked paprika, salt, pepper, cayenne, garlic powder, thyme, brown sugar, honey, apple cider vinegar, and olive oil in a small bowl.
4. Pour over pork in slow cooker. (It will drip off – that’s fine.)
5. Cover and cook on low for 6 hours, or until the internal temp reaches 160 degrees.
6. Remove meat from slow cooker, tent with foil, and place on a cutting board to rest for 10 minutes. (This keeps the juices from running out when the meat is shredded.)
7. Shred pork with two forks and return to the juices and onions in the bottom of the slow cooker.
8. Assemble sliders on Hawaiian rolls cut in half. Layer with pork, bbq sauce, and coleslaw (see recipe below).

For Coleslaw

1. Combine mayo, sugar, vinegar, onion powder, salt, and pepper in a small bowl.
2. Pour over shredded cabbage and toss well until coated.
3. Refrigerate for at least half an hour to allow flavors to blend.

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Notes

• Makes 24 sliders. Meat can be easily frozen for later.
• Gluten-free: These are gluten-free if served on gluten-free buns.
• Dairy-free: These are dairy-free.

Meal Plan Monday 3/2-3/8:

Click Here for the (Now Mobile-Friendly) Weekly Shopping List Printable!

This meal plan is designed to feed approximately 4 adults at each meal or two adults with lunches left over. Feel free to double or add to it as needed.  **You’ll need to open it with the free Adobe Reader App (Android or iOS) to be able to use the check boxes on mobile, so install that first if you don’t have it already.**

Monday: These Slow Cooker Pulled Pork Sliders (see recipe above) (gluten-free with gf rolls) – If you’re a meat-eater at all, you will LOVE these sliders. 

Tuesday: Caramelized Onions, Mushroom and Avocado Quesadillas from Maya Kitchenette (vegetarian, gluten-free with gf tortillas) – I’m pretty sure I’ve said this before, but I’m a sucker for a good quesadilla. These are packed full of yummy veggies, and possibly healthy for you!

Wednesday: my Turkey Chili (gluten-free, vegan/vegetarian option) – This chili is my go-to for snowy, cold weather days like we’re having now. Because I use turkey, I love that I don’t need to brown the meat first!

Thursday: 3 Ingredient Sweet Potato Gnocchi from Simple Roots Wellness (gluten-free, vegan/vegetarian) – I know what you’re thinking – Gnocchi?! Homemade?! Ain’t nobody got time for that Steph! Well, I’m here to say that this recipe is actually really easy and really quick. I cooked my sweet potatoes in the microwave the night before and left them in the fridge overnight, but I bet you could make them right before you make the gnocchi and it would be okay. 

Friday: BBQ Pizza Night with my Perfect Pizza Dough, leftover pulled pork, shredded cheddar cheese, and BBQ sauce. 

Saturday: Date Night – Eat Out.

Sunday: Y.O.Y.O. (You’re on your own.)

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