• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Food
    • Appetizers & Snacks
    • Breakfast
    • Cakes
    • Chocolate
    • Breads
    • Desserts
    • Gluten Free
    • Main Dishes
    • Vegetarian
  • Life
    • Home + Garden
    • DIY
    • Sports
    • #DroolWorthy
  • Travel
    • Where to Eat in Portland, Oregon
  • Recipe Index
  • Resources
  • About
    • Contact
    • Disclaimer & Privacy Policy
  • Work With Me
  • Books

The Kitchen Paper

9 November, 2018 By Mary | Leave a Comment

Cranberry Pulled Pork Sliders with Apple Fennel Slaw

Cranberry Pulled Pork Sliders with Apple Fennel Slaw | The Kitchen Paper

I know cranberry and turkey sandwiches are a thing after Thanksgiving, but as someone who doesn’t love turkey I propose we move to cranberry pork sandwiches. Are ya with me? Who doesn’t love pulled pork? Pork shoulder + slow cooker = tasty, melty, delicious meal with minimal effort.

Cranberry Pulled Pork Sliders with Apple Fennel Slaw | The Kitchen Paper

This sandwich has a few key components. First, clearly, the cranberry pork. I threw fresh cranberries and a big ol’ pork shoulder in the slow cooker (along with some other goodies) and let it cook slowly through the day. By the end of the day it was easy to shred with forks and put on this sandwich! So so tasty. Second, apple fennel slaw. Oh. My. Goodness. I didn’t even think I liked cole slaw until I made this! Even better: you can make it ahead of time! Third: quick cranberry sauce. I just simmered my extra cranberries on the stove with a tiny bit of water and sugar for a quick cranberry sauce – easy, fast, and a great addition to the sandwich.

Cranberry Pulled Pork Sliders with Apple Fennel Slaw | The Kitchen Paper

Last and certainly not least – because you cannot have a sandwich or a slider without the bread — Dave’s Killer Bread Rock ‘N’ Rolls®! These limited-edition rolls are so soft. I ended up eating a lot of them plain (or with butter!), to be honest, because I loved the texture so much! Along side that amazing light texture, they pack a punch with 8 grams of whole grains per serving. They’re made with real, organic sweet potato and a sprinkle of cinnamon spice. They don’t use any weird additives, dough fillers, artificial preservatives, or high fructose corn syrup (YAY!). As if you needed any more convincing: they’re certified USDA organic, Non-GMO, and vegan!

What are your go-to post-Thanksgiving meals?

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Cranberry Pulled Pork Sliders with Apple Fennel Slaw | The Kitchen Paper

Cranberry Pulled Pork Sliders with Apple Fennel Slaw

  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 4-6 servings 1x
Print Recipe
Pin Recipe

Description

Slow cooker cranberry pulled pork sliders are topped with a tasty apple fennel slaw for a delicious fall sandwich!


Ingredients

Scale

Pulled Pork

  • 2lb pork shoulder
  • 1/2 tsp each salt & pepper
  • 6oz fresh cranberries
  • 1 tsp worcestershire sauce
  • 1/8 cup apple cider vinegar
  • 1/8 cup broth (I used chicken, but you could use veggie or other)
  • 1 onion, sliced
  • 3 garlic cloves, chopped
  • 1” ginger root, minced
  • 1/3 cup brown sugar

Apple Fennel Slaw

  • 1 green apple
  • 1/2 of a small Napa cabbage
  • 1 fresh fennel bulb
  • 1/4 cup olive oil
  • 1/8 cup white wine vinegar
  • 1 Tbsp lemon juice
  • salt & pepper

Quick Cranberry Sauce

  • 1 cup fresh cranberries
  • 1 Tbsp water
  • 1/8 cup sugar

Assembly

  • Dave’s Killer Bread Organic Sweet Potato Rock ‘N’ Rolls®
  • arugula

Instructions

  1. Lightly rub the salt & pepper evenly around the pork shoulder. Add it, along with the remaining pork shoulder ingredients, to your slow cooker. Cook on low for 8 hours
  2. To make the slaw, slice the apple, cabbage, and fennel in the thinnest slices you can manage (especially the fennel). In a separate bowl, whisk together the olive oil, vinegar, lemon juice, and about 1/4 each salt & pepper. Combine with the sliced apple, cabbage, and fennel. Toss to combine.
  3. For the quick cranberry sauce, combine all of the ingredients in a small saucepan. Cook over medium-low heat, stirring and squishing the cranberries as they soften. Once thickened (10-15 minutes), taste and add more sugar if needed.
  4. When the pork is done use two forks to shred it in the crock pot (or you may remove it, but then put it back and mix with the juices!).
  5. To assemble the sliders, layer a small handful of arugula, pork, slaw, and cranberry sauce on a Dave’s Killer Bread Organic Sweet Potato Rock n’ Roll.

Keywords: cranberry pulled pork sliders

Did you make this recipe?

Tag @thekitchenpaper on Instagram and hashtag it #thekitchenpaper

Cranberry Pulled Pork Sliders with Apple Fennel Slaw | The Kitchen Paper

Filed Under: Appetizers & Snacks Tagged With: cranberry, fennel, pulled pork, sandwich, slaw, slider, sweet potato

Previous Post: « Cinnamon Pecan Bars
Next Post: Kale Chickpea Salad with Creamy Miso Dressing »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About Me

I'm Mary! Thanks for stopping by — welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

search

Footer

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Links

  • About
  • Work With Me
  • Contact
  • How To Start a Food Blog
  • Disclaimer & Privacy Policy
  • Recipe Index

Copyright © 2021 The Kitchen Paper on the Cookd Pro Theme