Simple to make pulled pork from the crock pot or slow cooker. Piled high onto slider buns and served with ranch coleslaw. These Pulled Pork Sliders with Ranch Coleslaw will be a hit at your next picnic, pool party, or summer gathering.
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Look at the sale prices
Pork shoulder was on sale at the store recently, and my husband picked up an 8 pound cut. It made this a super budget-friendly meal, and one that he loved sharing with family and friends.
Serve a crowd
Now, if you can’t find an 8 pound cut of pork shoulder, you can easily use the servings slider on the recipe card below to adjust the recipe to how much pork you have.
If your cut of pork is close to 8 pounds, simply go with the recipe as it is here. A little more or a little less or something and it’ll be just as good, since this is such a simple recipe.
You can also use two, 4 pound cuts of pork shoulder. That’s a trick I find that people forget about sometimes. But it seems so obvious once I say it!
Makes 24 or 36 sliders for a party
These sliders are pretty heavily loaded with pork. If you didn’t want each sandwich quite so loaded, you could probably get 36 instead of 24 sliders. That would make them even more budget friendly.
Dan made these sliders for Easter this year. We had Easter in the park, and everyone brought lots of goodies.
We placed the already made sliders, with pulled pork, BBQ sauce, coleslaw, and buns into one of these disposable aluminum trays with a clear plastic lid.
That way there’s no clean up when everyone’s done eating at the park, and I don’t have to track down my serving container.
How do I know when the pork is done cooking?
Here’s a great tip for when you’re cooking bone in pork like this.
Simply grab the bone with tongs or a liquid-proof hot pad and give it a pull. If the bone comes out easily, it’s done. If the bone gives resistance, it needs to cook longer.
Use your favorite broth for this recipe. We use vegetable broth for everything. If you prefer chicken broth, that’s great. Homemade or store-bough, whatever makes you happy here.
If you’re in a pinch and don’t have any broth around the house, water will also work.
Kitchen items you may need for this recipe
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Pulled Pork Sliders with Ranch Coleslaw Recipe
Pulled Pork Sliders with Ranch Coleslaw
- 2 bottles BBQ sauce 18 ounces each
- 2 packages dinner rolls 12 rolls in package
- 2 bags coleslaw mix
- 1 jar ranch dressing 13 ounce
- Rinse the pork under cool tap water, and pat dry.
- Cut crosshatches through the fat side, deep enough that the cuts go all the way through the fat and into the pork.
- Season all sides of pork with the mesquite rub, and rub it in well.
- Let it sit 20-30 minutes on the counter at room temperature.
- Optional: Put the pork on a hot grill to sear the outside. You’ll want to do a dark sear on each side of the pork.
- Pace 2 cups broth, 1 tablespoon mesquite rub, and 2 teaspoons liquid smoke, into a large crock pot. Add the pork.
- Cook on high 2 hrs. Flip the pork, and cook on high 2 more hours.
- Continue to cook on high, check it every hour or so until done, about 7 hours total. Check for doneness by pulling on the bone with a pair of tongs, when it’s done the bone will easily slide out.
- Remove the pork from crock pot and drain off the liquid. Shred the pork in a large bowl. Add one jar of BBQ sauce, stir, add the second jar, and stir again. Sauce to taste.
- Pour 2 bags of slaw into a large bowl, and mix in a jar of ranch dressing.
- Cut dinner rolls in half lengthwise.
- Spread BBQ pork and coleslaw on rolls. Put tops on. Serve hot or cold.
- For easier serving, you can separate the rolls from each other before filling or putting them in the tray. Run a knife along each of the seams.