Whole30 Pulled Pork Sliders
Satisfy your craving for flavorful, hearty handhelds with these Whole30 Pulled Pork Sliders, crafted to be paleo-friendly, dairy-free, and gluten-free! This recipe features tender, slow-cooked pork shoulder rubbed in a medley of bold spices like smoked paprika, garlic powder, and cumin, then cooked to perfection in a savory blend of apple cider vinegar, chicken broth, and coconut aminos. Served on crisp bibb lettuce cups and topped with a zesty homemade coleslaw made with Whole30-compliant mayonnaise, fresh dill, and shredded veggies, these sliders are the epitome of clean eating without sacrificing comfort-food appeal. With its easy slow-cooker preparation and vibrant flavors, this dish is perfect for dinner, meal prepping, or impressing at any gathering—all while staying true to your Whole30 goals!
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (also known as pork butt)
- 1 tablespoon Sea salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Cayenne pepper
- 0.5 cup Apple cider vinegar
- 1 cup Chicken broth (Whole30 compliant)
- 2 tablespoons Coconut aminos
- 12 large pieces Bibb or butter lettuce leaves
- 2 cups Green cabbage, shredded
- 1 medium Carrot, shredded
- 0.5 cup Whole30-compliant mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh dill, chopped
Instructions
1. In a small bowl, combine sea salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and cayenne pepper.
2. Rub the spice mixture all over the pork shoulder evenly.
3. Place the pork shoulder into a slow cooker.
4. Add apple cider vinegar, chicken broth, and coconut aminos to the slow cooker.
5. Cover and cook on low for about 8 hours, or until the pork is tender and easily pulls apart with a fork.
6. Once cooked, remove the pork from the slow cooker and shred it using two forks, discarding any excess fat.
7. Return the shredded pork to the slow cooker and mix it with the cooking juices.
8. For the coleslaw, in a large bowl, combine shredded cabbage and carrot.
9. In a separate small bowl, mix together mayonnaise, lemon juice, Dijon mustard, and fresh dill. Stir this dressing into the cabbage mixture until well combined.
10. To serve, take a lettuce leaf and fill it with a scoop of pulled pork and a spoonful of coleslaw.
11. Repeat with remaining ingredients and serve the sliders immediately.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
