Slow Cooker Hawaiian Pulled Pork Sliders with Asian Slaw
Tender, fork-shredded pork shoulder slow-cooked in soy sauce and stock, paired with a crisp Asian-inspired coleslaw and served on sweet Hawaiian slider buns. The recipe yields enough pulled pork for two meals, making it perfect for meal prep or feeding a crowd. Accompanied by sesame-seared snap peas with chili garlic sauce for a complete Asian-fusion meal. The combination of savory hoisin sauce, tangy rice vinegar slaw, and spicy snap peas creates a balanced flavor profile that's both familiar and exciting.
Ingredients
- 1 lb snap peas, fresh or frozen
- 1 Tbsp cooking oil
- 1 tsp chili garlic sauceany hot sauce1:1spicy
same heat level
- 1 tsp white sesame seeds(optional)
- ¼ cup hoisin sauce
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp low-sodium soy sauce
- 2 tsp lime juice
- 1 tsp toasted sesame oil
- 2 ½ lbs boneless pork shoulder roast
- ½ cup stock, any type
- 2 stalks green onions, chopped, green and white parts combined
- 10 oz coleslaw mix
- 2 tsp rice vinegar
- 1 tsp brown sugar
- 1 tsp fish sauce
- 12 small slider buns, Hawaiian rolls preferred
Instructions
- 1
Heat oven to 350F
- 2
Heat Dutch oven with thin layer of cooking oil
- 3
Add pork to heated oil and sear on all sides, seasoning with salt and pepper as it cooks
- 4
Pour soy sauce and stock around pork
- 5
Cover with lid and transfer to oven
- 6
Roast pork covered until easily shredded with fork
- 7
Transfer cooked pork to cutting board
- 8
Shred meat using fork and knife or tongs
- 9
Drain all but 1/4 cup cooking liquid from cooking vessel
- 10
Return shredded pork to cooking vessel and add sauce
- 11
Toss to combine and keep warm
- 12
Heat wok with cooking oil over high heat
- 13
Add snap peas and saute until starting to brown in spots
- 14
Add chili garlic sauce and saute for 1 minute more
- 15
Remove snap peas from heat and season with salt
- 16
Top snap peas with sesame seeds
- 17
Give slaw a stir and season with salt
- 18
Toast slider buns
- 19
Fill slider buns with pulled pork and slaw
- 20
Serve sliders with snap peas on the side
Tips
Recipe makes enough pulled pork for two meals - reserve half for another dinner during the week.
Look for sweet Hawaiian slider rolls for the most authentic flavor, but regular hamburger buns work as substitutes.
Fresh snap peas need 4-6 minutes to sear while frozen only need 2-3 minutes until they start browning in spots.
Good to Know
Refrigerate pulled pork up to 4 days or freeze up to 3 months. Store slaw separately up to 2 days.
Cook pork up to 2 days ahead. Prepare slaw day before serving. Reheat pork gently before assembling sliders.
Serve immediately while buns are warm and pork is hot. Provide extra sauce on the side.
Common Mistakes
Don't skip searing the pork to avoid bland flavor and poor texture.
Avoid overcooking snap peas to prevent mushy texture - they should still have some crunch.
Substitutions
same heat level
larger portion size
FAQ
Can I use a different cut of pork?
Pork shoulder or pork butt work best for shredding. Avoid lean cuts like tenderloin which will dry out during long cooking.
How long does the pulled pork keep?
Refrigerate up to 4 days or freeze up to 3 months. The recipe makes enough for two meals as intended.
Can I make this without a slow cooker?
Yes, use a Dutch oven in the oven at 350F for about 2 hours, or an Instant Pot on high pressure for 60 minutes.