Slow Cooker Pulled Pork Cranberry Slaw Sliders
Juicy, slow cooked pulled pork on a toasted bun with sweet cranberry sauce and coleslaw. The flavors mend together well as it's both savory with hints of sweetness.
Servings 12 -15
- 2.5 pounds pork tenderloin
- 5 - 6 cups water
- 1 teaspoon garlic salt
- 3/4 cup barbecue sauce
- 3/4 cup coleslaw dressing
- 1 bag coleslaw salad** see notes for homemade
- 2 (14 oz) cans cranberry sauce
- 12 medium-small buns
Place pork tenderloin and water into slow cooker and sprinkle with garlic salt and pepper if desired. Place the lid on top and set heat to low for about 8 hours or until internal temp is 145°F (medium rare) and 160°F (medium). Drain liquid from slow cooker then shred meat using two forks. Toss with barbecue sauce; set aside.
To make homemade coleslaw, chop about 5 cups cabbage and grate 1-2 medium/large carrots (peel carrots first). In most grocery stores near the bagged salad mixes, they offer coleslaw now. Use that if needed for easy preparation, if needed. Toss with coleslaw salad dressing. Remove cranberry sauce from container and whisk.
Butter top of bun and lightly toast, if desired. To assemble, place shredded pork on top of the bottom bun. Top with a good spoon worth of cranberry sauce then coleslaw and top with the bun.