This is a sponsored post written by me on behalf of Campbell’s Slow Cooker Sauces. All opinions are 100% mine.
Football season is a big deal in our house, so I am always on the hunt for nearly effortless recipes to feed a crowd that is a bit more upscale than a bowl of chips and dip (which we also usually have on offer)
I had made pulled pork in a slow cooker before and thought that a pulled pork slider with coleslaw, stabbed together with a cool biodegradable bamboo toothpick would do the trick. I decided to test a new pulled pork slider recipe out on the family first to see what it was like and I picked a day that we were all very short on time.
This is so easy. You can make this in a heartbeat, and it is good for game day or any day.
Prep time took less than five minutes with minimal ingredients. I put a big pork shoulder in the slow cooker, dumped a packet of Campbell’s Apple Bourbon Slow Cooker sauce on top of it, set the temperature to high and continued the day like normal.
The next dilemma was what kind of coleslaw to use. I opted for Rachael Ray’s healthy version which is dressed with just red wine vinegar, olive oil, sugar, and salt. I figured a creamy version might be too much, but if that’s your preference go for it because it’s probably worth an extra few minutes on the treadmill (my husband thinks so).
Once the meat was done, I shredded it in the crockpot and placed a forkful in between a sliced King’s Hawaiian bread roll with a dollop of coleslaw.
I thought that the flavor would taste strong or salty because it’s a packaged sauce. The flavor was pretty mild, thankfully, though our roast was a bit larger than what is recommended on the package (my husband bought it so, of course, it was huge). The meat fell apart just like it was supposed to.
I served the sliders on small plates since it was a night of chaos between activities, play dates, and homework so everyone needed to eat quickly. My daughter ate two pulled pork sliders, which was a massive victory for me since meat isn’t her thing lately, let alone coleslaw! It was a complete meal for her more or less, also served with slices of pears. To be honest, this dish would be fantastic in taco form.
I would serve this on game day or any other day really because it took so little time to make. Crockpots are amazing.
- 2-3 lb boneless pork shoulder or chicken breast
- 1 packet of Campbell's Apple Bourbon Slow Cooker Sauce
- 16oz bag of pre-sliced coleslaw mix
- 1/4 cup red wine vinegar
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 package of small King's Hawaiian bread rolls
- Place pork shoulder in slow cooker.
- Pour sauce on top.
- Set to high for 5-6 hours or low for 7-8 hours.
- Pull meat apart with a fork when done.
- Mix all coleslaw ingredients in a bowl (coleslaw mix, red wine vinegar, olive oil, sugar)
- Let mixed coleslaw sit for 20 minutes before serving.
- Assemble the sliders by cutting the King's Hawaiian bread rolls in half and placing a spoonful of pulled pork and a spoonful of coleslaw in the center. A toothpick can hold them together.
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See also: Game Day Recipe: Slow Cooker Meatballs