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Slow-Cooker Pulled Pork Sliders with Brussels Sprouts Slaw

Tiffani Thiessen's recipe for Super Bowl snacks, slow cooker pulled pork sliders with Brussels sprouts slaw and sweet potato tater tots
TODAY Show: Tiffani Thiessen cooks up the perfect Super Bowl snacks, slow cooker pulled pork sliders with Brussels sprouts slaw and sweet potato tater tots. -- February 3, 2016Samantha Okazaki / TODAY
Cook Time:
20 hrs
Prep Time:
50 mins
24 sliders

Chef notes

TIffani Thiessen tops her slow-cooker pulled pork sliders with a brussels sprouts slaw here, but any crunchy slaw from a creamy coleslaw to a sweet carrot slaw would also be a great addition in warmer months.

Note: Special equipment for this recipe are a 6-quart slow cooker and an immersion blender.

RELATED: Try Tiffani's sweet potato tater tots!


Pulled Pork
  • 2 tablespoons paprika
  • 2 tablespoons smoked paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 teaspoon cayenne
  • Kosher salt and freshly ground black pepper
  • 3 pounds bone-in pork shoulder roast, also known as Boston pork butt)
  • 2 onions, sliced thick
  • 1 cup barbecue sauce
  • 1/4 cup chicken broth
  • Brown sugar, as needed
  • Apple cider vinegar, as needed
  • 24 slider buns or dinner rolls, such as King's Hawaiian Sweet Rolls
Brussels Sprouts Slaw
  • 1/2 cup apple cider vinegar
  • 12 ounces shaved Brussels sprouts (about 3 cups)
  • 1/4 cup mayonnaise
  • 2 tablespoons buttermilk
  • 4 teaspoons lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery salt
  • Kosher salt and freshly ground black pepper


For the Pulled Pork:

In a medium bowl, whisk together the paprika, smoked paprika, onion powder, garlic powder, cumin, cayenne and 1 teaspoon salt. Massage the mixture into the pork, wrap it tightly in plastic wrap and refrigerate overnight.

When ready to cook, put the onions in the bottom of a 6-quart slow cooker insert. Unwrap the seasoned pork and put it fat-side up on top of the onions. Pour the barbecue sauce and chicken broth over the pork. Cover and cook 9 to 11 hours on low or 5 to 7 hours on high. The meat is done when you can easily pierce it with a fork and it slips away from the bone.

Gently transfer the cooked pork to a large baking dish and cover loosely with foil. Pour the cooking liquid from the slow cooker into a gravy separator and allow the fat to rise (or use a large spoon to skim the fat from the cooking liquid). Pour the defatted liquid into a high-sided bowl or saucepan and add the onions from the slow cooker. Using an immersion blender, puree the onions and liquid until you have a smooth, thick sauce. Season the sauce with the brown sugar, vinegar, salt and pepper.

When the meat is cool enough to handle, use 2 forks or your fingers to shred the meat. To use 2 forks, hold 1 in each hand, place the tines back-to-back in the meat and pull in opposite directions, breaking the meat apart as you pull. Discard any bones, visible fat and gristle. Add sauce to your desired level of moistness and toss to combine.

For the Brussels Sprouts Slaw:

Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.

In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.

To Serve:

Arrange the buns on a dry work surface, placing the tops and bottoms side-by-side with the insides facing up. Place about 2 ounces of pork on the bottom half of each bun, top with about 1 tablespoon of Brussels Sprouts Slaw and cover with the top of the bun.