Slow Cooker Hawaiian BBQ Sliders
Recipe type: Main Course
Cuisine: Hawaiian
Prep time: 
Cook time: 
Total time: 
Serves: 24 sliders
These are the perfect slow cooker sliders for your next summer potluck!
Pulled Pork
  • 3-4 lbs pork shoulder
  • 1 large yellow onion
  • ½ cup pineapple juice
  • ½ Tbsp cayenne pepper
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • 1 T brown sugar
  • 24 King’s Hawaiian slider rolls
  • ⅓ cup Sweet Baby Ray’s Hawaiian BBQ Sauce
Mango Coleslaw
  • 1 16 oz package coleslaw mix
  • 1 mango
  • juice of 1 lime
  • ½ tsp salt
  • ½ tsp pepper
  • 3 Tbsp mayonnaise
  • 1 ½ tsp Sriracha, or to taste (optional)
For the Pork
  1. Trim and dice the pork shoulder into 2” chunks, and roughly dice the onion.
  2. In your slow cooker, combine the pork shoulder chunks, diced onion, pineapple juice, spices and brown sugar. Stir to combine. Set to high, and cook for 4-6 hours or until the meat is falling apart. While pork is cooking, make the coleslaw.
  3. When the meat is done, use a slotted spoon to remove the pork from the pot and place on a cutting board. Using two forks, shred the meat.
  4. Drain most of the remaining liquid from the crock pot, reserving about 1 cup.
  5. Return the pork to the crock pot and add in the barbeque sauce. Stir to combine.
  6. Keep pulled pork in the crock pot on the “warm” setting, or remove to a large bowl for serving.
  7. Assemble sliders by placing a scoop of pork on the bottom bun, then top with coleslaw. Add extra BBQ sauce if desired, and enjoy!
For the Coleslaw
  1. Peel the mango, slice thin, then dice.
  2. To a large bowl, add all ingredients and stir to combine. Cover and place in fridge until ready to serve.
1. Much of this dish can be prepared 2-3 days ahead of time. To do so, combine all the pulled pork ingredients (less the pineapple juice and barbeque sauce) in a large Ziplock bag and place in the fridge until the morning of the day you plan to cook. Then it’s simply a matter of dumping the bag straight into the crock pot and adding pineapple juice – no cleanup required!
2. The coleslaw can also be prepped a few days in advance. In a large Tupperware container with a tight fitting lid, combine all the ingredients except for the mango. Leave the coleslaw in the fridge, and on the day you plan to serve, dice the mango and add it to the slaw.
Recipe by hOhm Cooking at