Chef Becky’s Pulled Pork Sliders with Apple Raisin Coleslaw

11 Mar Chef Becky’s Pulled Pork Sliders with Apple Raisin Coleslaw

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Pulled pork sandwiches are so easy and delicious, you’ll make this recipe year round! My Apple Raisin Coleslaw is the perfect side dish for any barbeque…it features granny smith apples, raisins, and a tangy dressing.

Pulled Pork Sliders with Apple Raisin Coleslaw

  • 4 pound boneless pork shoulder
  • 1 12-ounce can root beer
  • 1 cup Sweet Baby Ray’s BBQ Sauce
  • 1 teaspoon onion powder
  • Black pepper
  • 1 cup Sweet Baby Ray’s BBQ Sauce
  • Potato Rolls
  • TWO Plastic Slow Cooker Liners
  • Rubber Gloves
  1. Place a slow cooker liner in the crockpot. Add the boneless roast, and sprinkle it with the onion powder and black pepper. In a bowl, combine 2 cups root beer and ½ cup bbq sauce. Pour over the pork, and cover. Cook on low for 10 hours. Do not lift the lid to peek! Lifting the lid once will let the heat out, and add 20 more minutes to the total cooking time every time you lift the lid!
  2. Once the 10 hours are up, remove the pork from the crockpot and let it cool for 30 minutes, so you don’t burn yourself handling it. Discard the liner and liquid in the crockpot. Wearing rubber gloves, gently pull the meat apart with your hands. Place a fresh liner in the crockpot, and add the shredded meat back into it. Add 1 cup Sweet Baby Ray’s BBQ Sauce, and add gently stir. Cover, and cook for one more hour on high.
  3. Meanwhile, prepare the coleslaw.

Apple Raisin Coleslaw

  • 1 16 ounce bag pre-shredded coleslaw mix
  • 1 tablespoon apple cider vinegar
  • 1/2 cup mayonnaise
  • 1/2 cup raisins
  • 1 granny smith apple, grated
  • 1 lemon, juiced
  • 2 tablespoons sugar
  • 1 teaspoon celery seed
  • Salt and pepper to taste
  1. Peel the apple, and chop. Drizzle with the juice from one lemon.
  2. Make the dressing by combining the apple cider vinegar, mayonnaise, sugar, and celery seed in a large bowl. Add the bagged shredded coleslaw, the shredded apple with the lemon juice, and raisins. Stir well. Salt and pepper to taste. Chill for at least 1 hour before serving.
  3. Once pork has heated through, slice the rolls. Assemble with the bottom bun, hot pulled pork, coleslaw, and then the top bun.