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

Name: Slow Cooker Pulled Pork Hawaiian Sliders
Cook time: 465 min
Total time: 465 min
Yield: 4
Ingredients: 3 Tbsp Cilantro leaves, chopped; 8 oz Coleslaw mix; 1 Tbsp Vinegar, rice; 1 tsp Brown sugar; 2 tsp Fish sauce; 12 Slider buns / rolls, gluten-free and small (sub 1 regular gluten-free hamburger bun per serving); ~3 cups Hawaiian pulled pork (ingredients listed separately); 1/4 cup Hoisin sauce, gluten-free; 2 Tbsp + 2 Tbsp Tamari; 2 tsp Lime juice; 1 tsp Chili garlic sauce (sub any hot sauce); 1 tsp Oil, toasted sesame; 2 1/2 lbs Pork, boneless shoulder roast (sometimes labeled pork butt); 1/2 cup Stock, any type; 1 lb Brussels sprouts, trimmed and halved; 1 Tbsp Oil, cooking; 1 tsp Chili garlic sauce (sub any hot sauce); 1 tsp Sesame seeds, white (opt)

Active: 45 Total: 465

Original GF Paleo Vegetarian

Slow Cooker Pulled Pork Hawaiian Sliders

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.

Ingredients

Metric

Servings:

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, gluten-free and small - 12 (sub 1 regular gluten-free hamburger bun per serving)
Hawaiian pulled pork (ingredients listed separately) - ~3 cups

Hawaiian Pulled Pork (for 2 nights):

Hoisin sauce, gluten-free - 1/4 cup
Tamari - 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

Prep

Brussels sprouts - Trim and slice in half. (Can be done up to 5 days ahead)
Make sauce - Combine hoisin sauce, first part of Tamari, lime juice, chili garlic sauce (portion for pork), and toasted sesame oil. (Can be done up to 5 days ahead)
Slow-cook pork - This makes enough for 2 nights. Place pork into the bowl of a slow cooker. Top with second part of Tamari 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 Tamari 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)
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)

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Make

Heat oven to 425F / 218C degrees.
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.
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.
Give slaw a stir and season with some salt.
Toast slider buns.
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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