Easy pulled pork made in a crock pot or slow cooker, piled on slider buns and topped with ranch coleslaw. These Pulled Pork Sliders with Ranch Coleslaw are perfect for picnics, pool parties, or summer gatherings.
If you like simple, crowd-pleasing sliders, recipes like Carnitas Sliders and Corn Fritter Sliders are great examples of minimal-effort meals. The slow cooker is one of my favorite kitchen helpers, and this is an appetizer you’ll want to keep in your recipe collection.
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If you have any questions about this recipe, please leave a comment. I read comments and respond when I can. My readers range from beginners to experienced cooks, and I try to address common questions in the post. If I missed something, ask away.
Watch for sale prices
Pork shoulder often goes on sale. A large 8-pound cut makes this an economical meal that stretches to feed a crowd, which is why we love serving it to family and friends.
Scale to serve
If you don’t find an 8-pound shoulder, adjust the recipe to the size you have. You can also use two 4-pound cuts if needed — it’s a handy trick for parties.
Yields 24–36 sliders
This recipe makes generously filled sliders — about 24 when loaded. If you prefer smaller servings, you can stretch the mixture to roughly 36 sliders, which saves even more.
For a picnic or potluck, we assemble the sliders with pulled pork, BBQ sauce, coleslaw, and buns in disposable aluminum trays with lids. It’s an easy way to transport food and avoid extra cleanup.
How to tell when the pork is done
For bone-in pork shoulder, a simple doneness test is to grasp the bone with tongs or a heatproof pad and pull. If the bone slides out easily, the pork is done; if it resists, continue cooking.
Broth options
Use your preferred broth — vegetable, chicken, homemade, or store-bought all work. If you don’t have broth, plain water will also do in a pinch.
Helpful kitchen items
You may find a mesquite rub, a large crock pot, tongs, heatproof pads, and disposable travel trays useful when preparing and transporting these sliders.
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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
- 2 teaspoons liquid smoke
Sliders:
- 2 bottles BBQ sauce (about 18 ounces each)
- 2 packages dinner rolls (12 rolls per package)
Coleslaw:
- 2 bags coleslaw mix
- 1 jar ranch dressing (about 13 ounces)
Instructions
Pork:
- Rinse the pork under cool water and pat dry.
- Cut crosshatches through the fat side deep enough to reach the meat.
- Season all sides of the pork with mesquite rub and rub it in well.
- Let the pork rest at room temperature for 20–30 minutes.
- Optional: Sear the pork on a hot grill, getting a dark crust on all sides.
- Place 2 cups broth, 1 tablespoon mesquite rub, and 2 teaspoons liquid smoke into a large crock pot. Add the pork.
- Cook on high for 2 hours, flip the pork, then cook on high 2 more hours. Continue cooking on high, checking every hour until done — about 7 hours total. The bone should pull out easily when the pork is finished.
- Remove the pork from the crock pot and drain the liquid. Shred the pork in a large bowl, stir in one jar of BBQ sauce, taste, then add the second jar as desired.
Coleslaw:
- Combine the two bags of coleslaw mix in a large bowl and stir in the ranch dressing until evenly coated.
Assemble sliders:
- Slice the dinner rolls in half lengthwise.
- Place BBQ pulled pork and coleslaw on rolls, add the tops, and serve warm or cold.
- Tip: For easier service, separate rolls along the seams before filling by running a knife along each seam.
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.
Nutritional information is an estimate and will vary based on brands and portion sizes.