This easy and flavorful Slow Cooker Sticky Pork Sliders with Fresh Slaw recipe is perfect for a quick, satisfying meal. Tender pork in a rich sauce is served in soft bao buns, topped with a crunchy slaw. You can easily customize it with common ingredients for a delicious, hands-off dinner!

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Recipe Ingredients

• 2 lbs (908 g) pork shoulder roast, cut into 1- to 2-inch (2.5–5 cm) pieces
• 1 cup (240 ml) chicken broth
• 2-inch (5 cm) piece fresh ginger, grated
• 3 cloves garlic, sliced
• 2 tbsp (30 ml) dry sherry
• 1 red chili, thinly sliced or minced
• 3 tbsp (45 ml) honey
• 2 tbsp (28 g) brown sugar
• ¼ cup (60 ml) soy sauce
• 16 prepared bao buns

For the Slaw:

• 1 cup (122 g) thinly sliced carrots
• 1 cup (105 g) sliced cucumbers
• ¼ cup (25 g) sliced green onions
• ¼ cup (4 g) chopped cilantro
• 1 tbsp (15 ml) rice wine vinegar

How To Make Slow Cooker Sticky Pork Sliders With Fresh Slaw

1. Prepare the Pork: Add the pork to your 6-quart (6-L) slow cooker. Stir together the chicken broth, ginger, garlic, sherry, chili, honey, brown sugar, and soy sauce in a medium bowl, then pour it over the pork. Stir to combine. Cover and cook on high for 4 hours or on low for 8 hours.
2. Make the Slaw: While the pork cooks, combine the sliced carrots, cucumbers, green onions, cilantro, and rice wine vinegar in a small bowl. Cover and refrigerate.
3. Shred the Pork: After the cooking time is up, remove the pork from the slow cooker. Pour the cooking liquid into a saucepan and bring it to a boil. Reduce the liquid to about 1 cup (240 ml). While it boils, shred the pork with two forks. Once the liquid is reduced, return the shredded pork to the slow cooker and pour the reduced liquid over the pork. Stir to combine.
4. Assemble the Sliders: Serve the sticky pork in the prepared bao buns and top with the fresh slaw.

Recipe Tips

• Use a fatty cut of pork: Pork shoulder is ideal for this recipe because it becomes tender and juicy after slow cooking. Avoid lean cuts as they may dry out.
• Shred the pork while hot: Shred the pork as soon as it’s done cooking for the best texture. The meat falls apart easily when it’s hot.
• Reduce the sauce properly: Don’t skip reducing the cooking liquid. It intensifies the flavor and gives the pork a richer taste.
• Customize the slaw: You can swap carrots for cabbage or add radishes for extra crunch and flavor.
• Serve right away: Bao buns are best served warm, so try to assemble the sliders just before serving to keep the buns soft and fresh.

Recipe FAQs and Variations

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