Shredded Pork Sliders w/ Mango Pineapple Slaw

Linda Pulley


The only thing in this recipe that takes time is the pork in the crockpot but once that is done this is relatively easy to make and well worth it. Perfect for game day, parties, as an appetizer or any occasion.

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20 - 25


20 Min


6 Hr


Slow Cooker Crock Pot


for the pork:
3-5 lb
pork roast
2 pkg
dry onion soup mix
2 can(s)
10.5 ounce cream of mushroom soup
for the slaw:
4 c
shredded purple cabbage
red bell pepper finely diced
celery ribs diced
2/3 c
sliced green onions
6 Tbsp
chopped cilantro
1 c
diced mango
1 c
diced pineapple
for the slaw dressing:
6 Tbsp
2 Tbsp
cider vinegar
3 Tbsp
orange juice, fresh
2 tsp
dijon mustard
2 tsp
celery seed
2 Tbsp
2 Tbsp
orange zest
1/2 tsp
of salt, pepper and onion powder each
dozen hawaiin rolls

Directions Step-By-Step

Mix the soup and the dry onion soup mix in the crockpot. Fill 1 of the soup cans with water and mix in the crockpot. Place the pork roast in the crockpot and cook on high 5 - 6 hours. Shred the pork and set aside. You can freeze and reserve the juices for a later recipe for gravy or sauce.
Combine all the slaw ingredients and gently toss. Whisk together the dressing ingredients then combine into the slaw and mix well. Refrigerate for 30 minutes.
Split the Hawaiian rolls in half. Top the bottom half of the roll with the shredded pork then a generous spoonful of the slaw. Top with the other half of the bun.
Makes about 3-4 dozen depending on how much you fill the sliders.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: American
Other Tag: For Kids