Slow-Cooker Pork Sliders

Slow Cooker Pork Sliders

Tangy slaw and succulent, spicy slow-cooked pork make for the perfect combo in these tasty sliders. Great for family dinners or a casual night in with friends.


  • 1 tbs fennel seeds
  • 2 tbs smoked paprika
  • 1 beef stock cube, crumbled
  • 1.8kg boneless pork shoulder roast
  • 1 cup barbecue sauce
  • 1 fennel bulb, trimmed, thinly sliced
  • 1/4 red cabbage, finely shredded
  • 1/2 bunch continental parsley, leaves picked, roughly chopped
  • 1/2 cup mayonnaise
  • 1 lemon, juiced
  • 12 Lunch Rolls
View Method Slow-Cooker Pork Sliders


  1. Combine fennel seeds, paprika and stock cube in a large bowl. Add pork to paprika mixture, then turn to coat in spice mixture. Allow pork to marinate in the fridge for 30 minutes.
  2. Combine sauce and 1 cup water in a 5.5-litre slow cooker. Add pork and turn to coat. Cook, covered, on low, for 8 hours (or high for 4 hours) or until pork is very tender.
  3. Meanwhile, combine fennel, cabbage and parsley in a large bowl. Add mayonnaise and lemon juice, then toss to combine.
  4. Discard skin from pork, then use 2 forks to roughly shred pork. Stir shredded pork through cooking juices. Transfer pork, without cooking juices, to a serving dish. Top roll bases with pork and slaw, then sandwich with rolls tops. Serve.
View Ingredients Slow-Cooker Pork Sliders
View Method Slow-Cooker Pork Sliders
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