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Lighter Slow Cooker Pulled Pork Sliders with Apple Slaw

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A lighter, brighter take on pulled pork sliders featuring a lean pork loin roast cooked low and slow with a smoky dry rub and a tangy apple slaw. Perfect for meal prep and crowd-pleasing without the heavy, sugary sauce.

Ingredients

Scale
  • 2 lbs pork loin roast (trimmed of excess fat)
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • ½ tsp black pepper
  • 1 tsp salt
  • ½ tsp chili powder
  • 1 cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 bay leaves
  • 2 cups green cabbage, thinly shredded
  • 1 large Granny Smith apple, julienned or grated
  • ¼ cup Greek yogurt (plain, full-fat or 2%)
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • ¼ tsp celery seed
  • Salt and pepper to taste
  • 12 slider buns (whole wheat or brioche)
  • Optional: Pickled jalapeños or extra fresh apple slices

Instructions

  1. Make the dry rub. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, black pepper, salt, and chili powder. Mix with your fingers.
  2. Season the pork. Pat the pork loin dry with paper towels. Rub the spice mixture all over the pork. Let it sit for 10 minutes (or up to 1 hour in the fridge).
  3. Set up the slow cooker. Pour the chicken broth and apple cider vinegar into the bottom of your slow cooker. Add the honey and stir until dissolved. Drop in the bay leaves. Place the seasoned pork loin into the liquid.
  4. Cook low and slow. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the pork shreds easily with a fork.
  5. Make the apple slaw. While the pork cooks, combine the shredded cabbage and julienned apple in a medium bowl. In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, celery seed, and a pinch of salt and pepper. Pour the dressing over the cabbage mixture and toss well. Cover and refrigerate for at least 30 minutes.
  6. Shred the pork. Once the pork is tender, transfer it to a cutting board using tongs. Reserve about ½ cup of the cooking liquid. Using two forks, shred the pork. Discard the bay leaves.
  7. Finish the pork. Return the shredded pork to the slow cooker. Add the reserved cooking liquid and toss to coat. Taste and adjust seasoning. Let it sit on warm for 10 minutes.
  8. Toast the buns (optional). Slice slider buns in half and toast them in a dry skillet over medium heat for about 2 minutes, cut-side down.
  9. Assemble the sliders. Pile pulled pork onto each bun bottom. Top with a heaping spoonful of apple slaw. Add the bun top and press gently. Serve immediately.

Notes

For best results, use a lean pork loin and cook on LOW for 6-7 hours to avoid drying out. The apple slaw benefits from at least 30 minutes of refrigeration to meld flavors. Toast the buns to prevent sogginess. The pulled pork tastes even better on day two.

Nutrition

Keywords: pulled pork sliders, slow cooker pulled pork, apple slaw, lighter pulled pork, pork loin recipe, healthy pulled pork, slider recipe

Find it online: https://sparklespoon.com/lighter-slow-cooker-pulled-pork-sliders-with-apple-slaw/