Slow Cooker Pulled Pork Sliders with Coleslaw

 Prep: 30 Cook: 495 Wait: 10 Serving: 12

Ingredients | 15 total

•  1 tablespoon olive oil
• 2 tablespoons shredded carrot
• ½ cup tomato sauce
• 1 tablespoon Ranch salad dressing
• 1 cup water
• ½ teaspoon ground black pepper
• ¾ cup cider vinegar, divided
• 12 slider buns
• 2 teaspoons smoked paprika
• 3-pound pork shoulder or loin
• 1 ½ cups shredded green and/or red cabbage
• 4 tablespoons packed brown sugar, divided
• 2 teaspoons Maggi® Granulated Chicken Flavor Bouillon
• ½ cup chopped onion
• Pickle slices (optional)

Directions

1. Combine 1 tablespoon sugar, paprika, bouillon and pepper in small bowl. Press rub onto all sides of pork.
2. Heat oil in large skillet over medium-high heat. Brown pork on all sides until deep brown. Place pork in 5- to 6-quart slow cooker.
3. Add water, ½ cup vinegar, onion, tomato sauce and remaining 3 tablespoons sugar. Cover; cook on low for 8 hours or high for 5 to 6 hours.
4. Meat should be fork tender and shred easily. While pork is cooking, prepare coleslaw.
5. Combine cabbage and carrot in medium bowl.
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6. Stir in remaining ¼ cup vinegar and dressing. Cover and refrigerate.
7. When pork is tender, remove from cooker. Allow to cool.
8. Shred meat with 2 forks.
9. Place liquid from cooker in large skillet. Boil for about 10 minutes. Should be reduced somewhat.
10. Stir 1 ½ cups liquid into shredded meat. Serve on buns with coleslaw and pickles.

Nutrition Information

• 295 calories per serving Serving size: 12
• 8.32g fat 25.62g carbs 29.13g protein