Slow Cooker Pulled Pork Cranberry Slaw Sliders

Slow Cooker Pulled Pork Cranberry Slaw Sliders

Serves: 12-15 servings
Cooking Time: 8 hours
Slow Cooker Pulled Pork Cranberry Slaw Sliders


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: 

  1. 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: 

  1. Remove cranberry sauce from container.
  2. 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.