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BBQ Pulled Pork Sliders with Coleslaw

Slow CookerEasyPrep: 15 minCook: 480 minServes: 4

Tender slow-cooked pork picnic with tangy BBQ sauce piled on soft slider rolls and topped with crispy coleslaw.

Ingredients

  • 3 lbs Boneless Pork Picnic

  • 1 package Pepperidge Farm Slider Rolls (12 ct)

  • 1 cup Sweet Baby Ray's BBQ Sauce (28 oz)

  • 1 cup chicken broth

  • 2 cups shredded cabbage

  • 2 tbsp mayonnaise

  • 1 tbsp apple cider vinegar

Directions

Step 1: Season pork picnic with salt, pepper, and garlic powder.

Step 2: Place in slow cooker and add chicken broth.

Step 3: Cook on low for 8 hours or high for 4-5 hours until pork shreds easily.

Step 4: Meanwhile, make coleslaw by mixing shredded cabbage, mayonnaise, and vinegar. Refrigerate.

Step 5: Remove pork from slow cooker and shred with two forks. Discard excess liquid.

Step 6: Stir BBQ sauce into shredded pork and return to slow cooker on warm.

Step 7: Toast slider rolls lightly, then pile pork on bottom halves.

Step 8: Top with coleslaw and top bun. Serve immediately.

Chef's Tip: Pork is done when it easily shreds with a fork. Make extra and freeze for quick weeknight meals.

Save by using Boneless pork picnic is just $2.49/lb on sale—a budget-friendly cut that becomes incredibly tender when slow cooked. and Serve with Baked beans and potato chips.

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