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Slow Cooker (or not) Hawaiian Pulled Pork Sliders
with tangy slaw / sesame snap peas

Active: 45 Total: 465

The sweet and savory Hawaiian-inspired pork in these sliders was an instant hit when we last featured this meal in 2018. We have updated the recipe with a shortcut to use coleslaw mix instead of Napa cabbage for the slaw.
Smarts: Tonight's meal makes enough pork to use the leftovers in Wednesday's meal.
Cooking methods: This recipe includes instructions for using the Instant Pot, oven, or slow cooker. Select your preferred method. (Be sure to allow at least 2 hours if cooking in the oven and / or cook the pork ahead.)

Tags

Ingredients

Metric
Servings:
4
Sesame Snap Peas:
  • Snap peas, fresh or frozen - 1 lb
  • Oil, cooking - 1 Tbsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
  • Sesame seeds, white (opt) - 1 tsp
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
Hawaiian Sliders:
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Coleslaw mix - 10 oz
  • Vinegar, rice - 2 tsp
  • Lime juice - 2 tsp
  • Brown sugar - 1 tsp
  • Fish sauce - 1 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

Nutrition Facts

Amount Per Serving
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% Daily Value
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Choose Cooking Method

Prep

  1. Make sauce - Combine hoisin sauce, first part of soy sauce, lime juice (portion for pork), chili garlic sauce (portion for pork), and toasted sesame oil. (Can be done up to 5 days ahead)

  2. 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. (Can be done up to 2 days ahead)

  3. Green onions - Chop and combine green and white parts. (Can be done up to 2 days ahead)

  4. Make slaw - Combine coleslaw mix and green onions with rice vinegar, lime juice (portion for sliders), brown sugar, and fish sauce. (Can be done up to 1 day ahead)

  5. Snap peas - If using fresh snap peas, trim. If using frozen, defrost.

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Make

  1. When pork is done cooking, 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.

  2. Heat a wok with cooking oil over high heat. Add snap peas and saute until starting to brown in spots, 2 to 3 minutes for frozen and 4 to 6 minutes for fresh. Add chili garlic sauce (portion for snap peas) and saute for 1 minute more.

  3. Remove snap peas from heat and season with some salt. Top with sesame seeds.

  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 Wednesday) and slaw. Enjoy sliders with snap peas on the side.

Prep

  1. Make sauce - (If prepping right before cooking, get oven heating before continuing with prep.) Combine hoisin sauce, first part of soy sauce, lime juice (portion for pork), chili garlic sauce (portion for pork), and toasted sesame oil. (Can be done up to 5 days ahead)

  2. Green onions - Chop and combine green and white parts. (Can be done up to 2 days ahead)

  3. Make slaw - Combine coleslaw mix and green onions with rice vinegar, lime juice (portion for sliders), brown sugar, and fish sauce. (Can be done up to 1 day ahead)

  4. Snap peas - If using fresh snap peas, trim. If using frozen, defrost.

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Make

  1. Heat oven to 350F / 177C.

  2. (This makes pork enough for 2 nights.) Heat a Dutch oven with a thin layer of cooking oil (not in ingredients list). Add pork to heated oil and sear on all sides, seasoning it with some salt and pepper as it cooks, 8 to 10 minutes total. 

  3. Pour second part of soy sauce and stock around pork. Cover with a lid and transfer to the oven. Roast pork, covered, until pork can easily be shredded with a fork, ~2 hours.

  4. When pork is done cooking, 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 dutch oven. Return shredded pork to dutch oven and add sauce. Toss to combine. Cover with lid to keep warm.

  5. Heat a wok with cooking oil over high heat. Add snap peas and saute until starting to brown in spots, 2 to 3 minutes for frozen and 4 to 6 minutes for fresh. Add chili garlic sauce (portion for snap peas) and saute for 1 minute more.

  6. Remove snap peas from heat and season with some salt. Top with sesame seeds.

  7. Give slaw a stir and season with some salt.

  8. Toast slider buns.

  9. Fill slider buns with pulled pork (reserve the remainder of the pork for Wednesday) and slaw. Enjoy sliders with snap peas on the side.

Prep

  1. Make sauce - Combine hoisin sauce, first part of soy sauce, lime juice (portion for pork), chili garlic sauce (portion for pork), and toasted sesame oil. (Can be done up to 5 days ahead)

  2. Green onions - Chop and combine green and white parts. (Can be done up to 2 days ahead)

  3. Make slaw - Combine coleslaw mix and green onions with rice vinegar, lime juice (portion for sliders), brown sugar, and fish sauce. (Can be done up to 1 day ahead)

  4. Snap peas - If using fresh snap peas, trim. If using frozen, defrost.

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Make

  1. (This makes enough pork for 2 nights.) Place pork into the bowl of an Instant Pot. Top with second part of soy sauce and stock. Season the top of the pork with some salt and black pepper. 

  2. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 60 minutes. Let pressure release naturally for 15 minutes and then manually release any remaining pressure.

  3. When pork is done cooking, 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 bowl of the Instant Pot. Return shredded pork to the bowl and add sauce. Toss to combine. Leave meat in the bowl of the Instant Pot on the warm setting.

  4. Heat a wok with cooking oil over high heat. Add snap peas and saute until starting to brown in spots, 2 to 3 minutes for frozen and 4 to 6 minutes for fresh. Add chili garlic sauce (portion for snap peas) and saute for 1 minute more.

  5. Remove snap peas from heat and season with some salt. Top with sesame seeds.

  6. Give slaw a stir and season with some salt.

  7. Toast slider buns.

  8. Fill slider buns with pulled pork (reserve the remainder of the pork for Wednesday) and slaw. Enjoy sliders with snap peas on the side.

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (50)
Gluten-free (2)
Paleo (3)
Vegetarian (9)

Most Helpful

This was great! We always love the Cook Smarts pulled pork recipes. The fish sauce is a really nice touch in the coleslaw. I used the Instant Pot and to have a shorter cooking time cut the pork shoulder into 2" hunks and cooked on high pressure for 25 minutes, with a 15 minute natural pressure release. I've found this to be much easier than cooking the shoulder whole and it results in more evenly cooked and tender meat that is quicker to shred.

By: Lyndsey
Posted: Jul 06, 2021
Diet: Original
4 Helpful

30 reviews

Used store bought bbq sauce for a quicker meal.

By: Julie
Posted: Sep 14, 2021
Diet: Vegetarian
0 Helpful

The pork was really yummy, and after prepping the slaw and slow-cooker early, it was a very quick prep in the evening

By: Jenna
Posted: Sep 13, 2021
Diet: Original
0 Helpful

Super easy to make using the Instant Pot! A new favorite!

By: Jennifer
Posted: Aug 17, 2021
Diet: Original
0 Helpful

This is a favorite for us. It's been a while since I made it. Easy and delicious.

By: Kimberly
Posted: Aug 10, 2021
Diet: Gluten-free
0 Helpful

Weekend meal prep made this a breeze on the actual day of. Adults liked it. Kids didn’t really like the meat (which is unusual). We even cut back on the spices for them!! There was a LOT of coleslaw left over.

By: Jennifer
Posted: Aug 05, 2021
Diet: Original
0 Helpful

Good but not great. Would make a little extra sauce next time, and go a little heavier on the hoisin. Coleslaw was a little bland?

By: David
Posted: Aug 01, 2021
Diet: Original
0 Helpful