Microgreen Pulled Pork Sliders with Slaw

Quick answer: These pulled pork sliders swap traditional cabbage-only slaw for a mix built on radish microgreens, adding a peppery bite that cuts through the rich braised pork. You'll spend just 20 minutes on active prep, then let the slow cooker do the heavy lifting for 8 hours. The recipe makes 12 sliders and comes together with minimal effort — perfect for feeding a crowd.

Pulled pork sliders get a sharper, fresher finish with a quick slaw built on radish microgreens instead of shredded cabbage alone. The pork braises low and slow, the slaw comes together in ten minutes, and the whole thing feeds a crowd without much active effort. Prep time is 20 minutes, cook time is 8 hours (mostly hands-off), and this recipe makes 12 sliders.

Ingredients

For the pulled pork:

• 3–4 lb bone-in pork shoulder (butt)


• 1 tbsp brown sugar


• 1 tsp smoked paprika


• 1 tsp garlic powder


• 1 tsp onion powder


• 1 tsp kosher salt


• ½ tsp black pepper


• ½ tsp cayenne pepper


• ½ cup apple cider vinegar


• ½ cup chicken or pork broth


• ½ cup barbecue sauce, plus more for serving

For the radish microgreen slaw:

• 2 cups radish microgreens (see variety note below)


• 1½ cups green cabbage, shredded fine


• 1 medium carrot, grated


• 3 tbsp mayonnaise


• 1 tbsp apple cider vinegar


• 1 tsp honey


• ¼ tsp kosher salt


• Fresh cracked black pepper to taste

For assembly:

• 12 brioche slider buns


• Butter for toasting (optional)

Instructions

1. Make the dry rub. Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl. Pat the pork shoulder dry with paper towels and rub the spice mixture over every surface.

1. Load the slow cooker. Pour the apple cider vinegar and broth into the bottom of the slow cooker. Set the pork shoulder on top, fat side up. Cover and cook on low for 8 hours (or high for 5 hours) until the meat pulls apart easily with two forks.

1. Shred the pork. Transfer the pork to a cutting board. Remove and discard the bone and any large fat pieces. Shred the meat using two forks, then return it to the slow cooker. Stir in the barbecue sauce and let it rest in the juices on the warm setting for 15 minutes.

1. Make the slaw. While the pork rests, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper in a large bowl. Add the shredded cabbage, grated carrot, and radish microgreens. Toss to coat. Taste and adjust seasoning. Let the slaw sit for at least 5 minutes before serving — it softens slightly and the flavors come together.

1. Toast the buns. Butter the cut sides of the slider buns and toast them cut-side down in a skillet over medium heat for 1–2 minutes until golden. This step is optional but keeps the buns from going soggy once the pork goes on.

1. Assemble the sliders. Pile pulled pork onto the bottom bun, add a generous spoonful of slaw on top, and close with the top bun. Serve immediately with extra barbecue sauce on the side.

About the Microgreen

Radish microgreens bring a sharp, peppery bite that cuts through the richness of the braised pork and the creaminess of the mayo-based dressing. They stay slightly crisp even after dressing, which gives the slaw some texture that shredded cabbage alone wouldn't provide.

If you want less heat, swap in kohlrabi microgreens — they have a mild, slightly sweet flavor with a similar crunch. We grow both at Wind River Greens; you can check our radish microgreen growing guide to see how fast they're ready if you want to grow your own.

Tips

1. Make the pork a day ahead. Pulled pork reheats well and actually improves overnight as the juices redistribute. Store it in the cooking liquid in the fridge, then reheat on the stovetop over low heat with a splash of broth. Make the slaw fresh the day you serve.

1. Don't dress the slaw more than an hour out. Radish microgreens are more delicate than cabbage. If you dress the slaw too far in advance, the greens will wilt and lose their texture. Mix the dressing separately and toss right before serving if you're prepping for an event.

1. Control the heat level in the rub. The cayenne in the dry rub gives a mild background heat that most people won't find aggressive. If you're serving kids or guests who prefer no heat, drop the cayenne entirely — the other spices carry the flavor without it.

1. Use a slotted spoon for the pork. When loading buns, a slotted spoon lets you grab the meat without pulling too much liquid onto the bun. A little cooking juice is fine; a lot will soak through the bread before anyone takes a bite.

These sliders work well as a build-your-own setup at a casual gathering — set the pork in the slow cooker on the warm setting, put the slaw in a bowl with tongs, and let people assemble their own.

Want to keep learning?

• Microgreens 101: Everything You Need to Know
• Explore All Microgreen Varieties (Plant Database)
• How to Grow Microgreens at Home
• 12 Health Benefits of Microgreens

Why Radish Microgreens Work Better Than Cabbage Alone

Traditional coleslaw is fine. It does what it's supposed to do — adds crunch, cools the heat, gives the sandwich something to chew against. But a straight cabbage slaw can also taste like filler, especially when you're pairing it with pork that's been sitting in seasoned braising liquid for eight hours and has real depth to it.

Radish microgreens bring something cabbage can't: a sharp, peppery bite that reads almost like horseradish when you first taste it, then backs off quickly. That quick flash of heat is the point. It cuts through the fat in the pork without competing with the barbecue sauce, and it keeps each bite from feeling heavy. The result is a slider that tastes balanced rather than rich-on-rich.

There's also a textural reason. Shredded cabbage, once it sits in dressing for more than a few minutes, starts to go limp and watery. Radish microgreens hold their structure longer. The stems stay slightly crisp even after sitting in the mayo dressing for ten or fifteen minutes, which means your slaw still has something to it by the time it hits the bun.

The flavor pairing follows a straightforward logic: pork shoulder is fatty and sweet, especially when braised with brown sugar and apple cider vinegar. Radish — in any form — is a classic counterpoint to pork fat. That's why radishes show up alongside pork belly in Vietnamese bánh mì, why mustard and radish go together on a charcuterie board. Radish microgreens deliver that same sharp contrast in a form that's easy to work with and looks good on the plate.

Which Radish Microgreen Variety to Use

Not all radish microgreens taste the same. For this recipe, you want a variety with genuine heat — something that actually registers on your palate rather than just tasting green.

• Daikon radish microgreens are the mildest of the common options. They have a clean, slightly peppery flavor and work well if you're serving this to people who don't love spice. Good choice for a mixed crowd.
• China Rose radish microgreens have more bite and a bright magenta stem that makes the slaw look visually striking. They're one of the most common varieties you'll find from small growers, including what we grow here at Wind River Greens.
• Rambo radish microgreens are the most peppery of the three and have a deep purple color. If you want the sharpest contrast with the sweet pork, this is your variety. Use slightly less — about 1½ cups instead of 2 — if you want the heat dialed back a bit.

If you're growing your own, radish microgreens are one of the fastest and most forgiving crops you can start with. Seeds germinate in 2–3 days and are ready to harvest in 6–10 days depending on variety and light conditions. They don't need much — a shallow tray, a good growing medium, and a windowsill with decent light will get you there.

What to Serve Alongside These Sliders

Sliders are party food, which means the sides matter. You want things that don't require the same oven or the same active attention as the pork, and that can sit out on a table for a while without falling apart.

Sides That Hold Up

• Baked beans: The classic pairing for a reason. A pot of beans can cook low in a second slow cooker or in the oven while the pork is on the counter being shredded. Use canned navy beans with smoked bacon, brown sugar, and a splash of the same apple cider vinegar you used in the pork recipe to tie the flavors together.
• Corn on the cob: If you're making this in summer, grilled or boiled corn is the easiest side you can add. Brush with butter and a little smoked paprika to echo the dry rub on the pork.
• Pickles: A bowl of bread-and-butter pickles or quick-pickled red onions on the table gives people an acidic element to add to their slider if they want more brightness than the slaw provides. Quick-pickled red onions take 30 minutes — just slice thin, cover with a mix of equal parts white vinegar and water, add a pinch of salt and sugar, and let them sit.
• Potato salad: A cold, mayo-based potato salad is sturdy enough to sit out for a couple of hours and balances the richness of the pork well. Make it the day before and the flavors are better anyway.

Drinks That Work With This Meal

The pork is sweet and smoky with some vinegar underneath it, and the slaw has a sharp, peppery edge. That combination points you toward a few specific drink directions.

For beer, a lager or a pale ale is the straightforward answer — nothing too bitter or hop-forward, which would fight with the barbecue sauce. A cold amber ale also works well because the slight caramel notes in the malt echo the brown sugar in the dry rub without amplifying the sweetness.

If you're going non-alcoholic, a sparkling water with a squeeze of lime is genuinely good here — the carbonation and acid both do the same job as the beer, cleaning your palate between bites. Lemonade is the other obvious option, and fresh-squeezed is worth the effort if you're already spending time in the kitchen.

Common Questions About This Recipe

Can I make the pulled pork ahead of time?

Yes, and it actually improves. Pulled pork stores well in the refrigerator for up to 4 days. Store it in its braising juices rather than draining them off — that liquid keeps the meat moist when you reheat it. Warm it covered in a 325°F oven for about 20–25 minutes, or in a saucepan over low heat on the stovetop, stirring occasionally.

You can also freeze shredded pulled pork for up to 3 months. Freeze in portion-sized bags with some of the juices included.

Can I make the slaw ahead of time?

Make it no more than 2 hours ahead. After that, the microgreens start to wilt noticeably and the slaw gets watery from the salt drawing moisture out of the cabbage. If you're prepping in advance, mix the dressing and prep the vegetables separately, then combine them 10–15 minutes before serving.

What if I can't find radish microgreens?

Your best substitute is a handful of thinly sliced radishes — about 6–8 medium radishes, cut into matchsticks. You'll lose some of the visual appeal and the flavor will be slightly different, but the peppery bite is still there. Arugula is another option that works reasonably well; it has a similar sharp, slightly bitter edge. Watercress also works if you can find it.

None of these are exact replacements, but any of them will do more for this recipe than plain shredded cabbage would on its own.

Can I cook the pork in the oven instead of a slow cooker?

Yes. Place the rubbed pork shoulder in a Dutch oven with the vinegar and broth, cover tightly, and cook at 300°F for 3.5 to 4 hours. The pork is done when it falls apart easily when you press it with a fork. The timing is faster than the slow cooker, but you need to check it around the 3-hour mark to make sure the liquid hasn't cooked off — add a splash of broth if the bottom looks dry.

How do I keep the sliders from getting soggy at a party?

Toast the buns, which the recipe already calls for — that's the most important step. Beyond that, keep the pork and slaw in separate serving bowls and let guests assemble their own. The bun holds up much better when the pork hasn't been sitting on it for twenty minutes. If you're plating them ahead, assemble no more than 10 minutes before serving and don't add slaw until the last moment.

Scaling the Recipe Up or Down

This recipe makes 12 sliders from a 3–4 pound pork shoulder. That's a reasonable amount for a small gathering — roughly 4 to 6 people if sliders are the main event, or 10 to 12 people as part of a larger spread.

To feed a bigger crowd, you can fit two pork shoulders in a large oval slow cooker (7-quart or larger) side by side. Double all the dry rub and liquid ingredients. Cook time stays roughly the same — 8 hours on low — though you may need an extra 30 to 45 minutes if the cooker is very full. This gives you 24 sliders without requiring any additional equipment.

Scaling down is trickier because pork shoulder doesn't come in cuts much smaller than 2 pounds, and a very small piece in a large slow cooker tends to dry out faster. If you're cooking for 2–3 people, consider making the full recipe and refrigerating or freezing the leftover pork. It's good on rice, in tacos, or on a baked potato — the effort is the same either way, so you might as well have leftovers.

The slaw scales easily in either direction. Stick to the same ratio of roughly 2 parts microgreens to 1.5 parts cabbage, and adjust the dressing to taste.