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
  • 1
    red bell pepper finely diced
  • 2
    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
  • 2-4
    dozen hawaiin rolls

How to Make Shredded Pork Sliders w/ Mango Pineapple Slaw


  1. 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.
  2. 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.
  3. 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.
  4. Makes about 3-4 dozen depending on how much you fill the sliders.

Printable Recipe Card

About Shredded Pork Sliders w/ Mango Pineapple Slaw

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

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