Slow Cooker Pulled Pork Cranberry Slaw Sliders


12-15 Servings

Prep Time

15 Minutes

Cooking Time

8 Hours

Total Time

8 Hours 15 Minutes

  • For coleslaw salad:
  • 8 ounce mix green cabbage and carrots

  • 1/2 cup mayonnaise

  • 2 tablespoons white sugar

  • 1 1/2 tablespoons lemon juice

  • 1 tablespoon white vinegar

  • 1/4 teaspoon kosher salt

  • 1/2 teaspoon coarse ground black pepper

  • For Pork Tenderloin:
  • 2.5 pounds pork tenderloin

  • 5 - 6 cups water

  • 1 teaspoon garlic salt

  • 3/4 cup barbecue sauce

  • For Sliders:
  • 2 (14 oz) cans cranberry sauce

  • 2 cups coleslaw salad

  • 12 medium-small buns

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    Make Coleslaw Salad:
    1. Add the mayonnaise, sugar, lemon juice, white vinegar, salt and pepper to a large mixing bowl and whisk together until fully combined.

    2. Add in the coleslaw mix green cabbage and carrots and stir well to combine.

    Make Pork Tenderloin:
    3. Place pork tenderloin and water into slow cooker and sprinkle with garlic salt and pepper if desired. Place the lid on top and set heat to low for about 8 hours or until internal temp is 145°F (medium rare) and 160°F (medium). Drain liquid from slow cooker then shred meat using two forks. Toss with barbecue sauce.

    Make Sliders:
    4. Remove cranberry sauce from container.

    5. Butter top of bun and lightly toast, if desired. To assemble, place shredded pork on top of the bottom bun. Top with a good spoon worth of cranberry sauce then coleslaw and top with the bun.

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