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Slow Cooker Pulled Pork Hawaiian Sliders
with slaw / roasted Brussels sprouts

Active: 45 minTotal: 7 hr 45 min

We've changed things up a bit for these slow cooker pulled pork sandwiches that have a tropical twist. These sliders were last featured in 2018, but this time we're serving chili garlic Brussels sprouts on the side for a more seasonal vegetable and making the slaw extra fast with a store-bought coleslaw mix.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.



Hawaiian Sliders:
  • Cilantro leaves - 3 Tbsp, chopped
  • Coleslaw mix - 8 oz
  • Vinegar, rice - 1 Tbsp
  • Brown sugar - 1 tsp
  • Fish sauce - 2 tsp
  • Slider buns / rolls, small - 12 (look for sweet Hawaiian slider rolls; sub 1 regular hamburger bun per serving)
  • Hawaiian pulled pork (ingredients listed separately) - ~3 cups
Hawaiian Pulled Pork (for 2 nights):
  • Hoisin sauce - 1/4 cup
  • Soy sauce, low-sodium - 2 Tbsp + 2 Tbsp
  • Lime juice - 2 tsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
  • Oil, toasted sesame - 1 tsp
  • Pork, boneless shoulder roast - 2 1/2 lbs (sometimes labeled pork butt)
  • Stock, any type - 1/2 cup
Roasted Chili Garlic Brussels Sprouts:
  • Brussels sprouts - 1 lb, trimmed and halved
  • Oil, cooking - 1 Tbsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
  • Sesame seeds, white (opt) - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Brussels sprouts - Trim and slice in half. (Can be done up to 5 days ahead)
  2. Make sauce - Combine hoisin sauce, first part of soy sauce, lime juice, chili garlic sauce (portion for pork), and toasted sesame oil. (Can be done up to 5 days ahead)
  3. Slow-cook pork - This makes enough for 2 nights. Place pork into the bowl of a slow cooker. Top with second part of soy sauce and stock. Season the top of the pork with some salt and black pepper. Cook pork on low for 7 to 8 hours. (Alternatively, cook pork with soy sauce and stock in a covered Dutch oven at 350F / 177C until it shreds easily with a fork, ~2 hours.) (Can be done up to 2 days ahead)
  4. Make slaw - Chop cilantro. Combine coleslaw mix and cilantro with rice vinegar, brown sugar, and fish sauce. (Can be done up to 1 day ahead)


  1. Heat oven to 425F / 218C degrees.
  2. Toss Brussels sprouts with cooking oil, chili garlic sauce (portion for Brussels sprouts), and sesame seeds. Season with some salt. Spread out on a sheet pan. Transfer to oven and roast, shaking the pan halfway through cooking, until tender and golden brown, 20 to 25 minutes.
  3. When pork is tender and cooked through, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain all but 1/4 cup / 59 mL of cooking liquid (for 4 servings, adjust if customizing) out of the slow cooker. Return shredded pork to slow cooker and add sauce. Toss to combine. Leave meat in the bowl of the slow cooker on the warm setting.
  4. Give slaw a stir and season with some salt.
  5. Toast slider buns.
  6. Fill slider buns with pulled pork (reserve the remainder of the pork for Thursday) and slaw. Enjoy sliders with Brussels sprouts on the side.

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This meal has 16 reviews

Amazing flavor! This is now a go-to recipe!

By: Catherine
Posted: Jan 10, 2020
Diet: Gluten-free

I loved how this turned out! Great flavors and textures together!

By: Shelby
Posted: Jan 08, 2020
Diet: Original

So good! We really liked this. Didn't make the Brussels sprouts since we had other veggies to eat up. Great option for a crowd.

By: Elissa
Posted: Jan 01, 2020
Diet: Original

Made in the IP - added the sauce in for cooking per the FB group and a bit more stock and cooked for 110 mins. Would reduce the stock next time as it was a bit soupy. Really good though and will make this again maybe with air fryer sweet potato fries too!

By: Rebecca
Posted: Dec 26, 2019
Diet: Original

Used chicken thighs instead of pork and it turned out well. I think my hoisin sauce was a little too sour, maybe I’ll try a different brand next time.

By: Jenna
Posted: Dec 20, 2019
Diet: Original

The pork was awesome. Not exactly a fan of the slaw by itself, but it was good with the sandwich. I will admit the Brussels sprouts are the best I’ve had, so I’m open to this recipe again. They did seem a little dry so we added some more oil at the end.

By: Sara
Posted: Dec 19, 2019
Diet: Original