Mini Pulled-Pork Sliders

Succulent slow-cooked pork makes easy and flavorful sandwiches for graduation celebrations and other large parties. When making the slaw, use packaged cabbage and carrot slaw to save time.

20 min.
10 hrs.



  1. Place pork in a 3½- to 4-quart slow cooker. Add chicken broth, wine and vinegar. Cover and cook on low-heat setting for 10 to 12 hours or on highheat setting for 5 to 6 hours.
  2. Meanwhile, in a medium bowl combine coleslaw, pickles and pickle juice. Cover and let stand at room temperature for 2 hours, stirring occasionally.
  3. Using a slotted spoon, remove pork from cooker. Using two forks, pull meat apart into shreds. Toss shredded meat with barbecue sauce and, if necessary, cooking liquid to moisten. Discard the remaining cooking liquid.
  4. Serve meat mixture in cocktail buns topped with pickled slaw.

Nutrition Facts per serving: 239 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 45 mg cholesterol, 572 mg sodium, 26 g carbohydrates, 2 g fiber, 8 g sugar, 18 g protein. Daily Values: 1% vitamin A, 0% vitamin C, 3% calcium, 5% iron.

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