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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


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


Units 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



  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