Slow Cooker Pulled Pork Sliders with Coleslaw

Official MAGGI®
Slow Cooker Pulled Pork Sliders with Coleslaw
30 min
8 hr 15 min
Makes 12 servings, 1 slider per serving

The Secret Ingredient


  • 4 tablespoons packed brown sugar, divided
  • 2 teaspoons smoked paprika
  • 2 teaspoons Maggi® Granulated Chicken Flavor Bouillon
  • ½ teaspoon ground black pepper
  • 3-pound pork shoulder or loin
  • 1 tablespoon olive oil
  • 1 cup water
  • ¾ cup cider vinegar, divided
  • ½ cup chopped onion
  • ½ cup tomato sauce
  • 1 ½ cups shredded green and/or red cabbage
  • 2 tablespoons shredded carrot
  • 1 tablespoon Ranch salad dressing
  • 12 slider buns
  • Pickle slices (optional)

Make It

Step 1

Combine 1 tablespoon sugar, paprika, bouillon and pepper in small bowl. Press rub onto all sides of pork.

Step 2

Heat oil in large skillet over medium-high heat. Brown pork on all sides until deep brown. Place pork in 5- to 6-quart slow cooker.

Step 3

Add water, ½ cup vinegar, onion, tomato sauce and remaining 3 tablespoons sugar. Cover; cook on low for 8 hours or high for 5 to 6 hours. Meat should be fork tender and shred easily. While pork is cooking, prepare coleslaw.

Step 4

Combine cabbage and carrot in medium bowl. Stir in remaining ¼ cup vinegar and dressing. Cover and refrigerate.

Step 5

Shred meat with 2 forks.

Step 6

Place liquid from cooker in large skillet. Boil for about 10 minutes. Should be reduced somewhat.

Step 7

Stir 1 ½ cups liquid into shredded meat. Serve on buns with coleslaw and pickles.