Cinnamon Spiced Pulled Pork

Ingredients

• 1.36 kg (3 lb)pork shoulder
• 10 ml (2 tsp)cumin
• 10 ml (2 tsp)cinnamon
• 10 ml (2 tsp)garlic powder
• 5 ml (1 tsp)chipotle powder
• 10 ml (2 tsp), dividedkosher salt
• 360 ml (1½ cups)unsweetened applesauce
• as neededslider rolls, for serving
• 720 ml (3 cups)pre-packaged coleslaw mix
• 30 ml (2 tbsp)apple cider vinegar
• 30 ml (2 tbsp)canola oil
• 7.5 ml (1½ tsp)kosher salt
• 5 ml (1 tsp)sugar
• a small drizzlehoney

Instructions

1. 1

   Mix the spices

   In a small bowl, stir together the cumin, cinnamon, garlic powder, chipotle powder and 1 tsp of salt.

2. 2

   Season the pork

   Pour the applesauce into the bottom of a slow cooker. Rub the spice mixture over the pork with your hands, then set the pork on top of the applesauce.

3. 3

   Slow-cook the pork

   Cook on high for 5–6 hours, until the pork can be pulled apart easily with a fork.

4. 4

   Shred the meat

   Transfer the pork to a bowl and shred it, removing any fat.

5. 5

   Strain the liquid

   Pour the slow-cooker liquid through a gravy strainer or fat separator.

6. 6

   Return the pork

   Put the shredded pork back in the slow cooker and add the strained liquid.

7. 7

   Season to taste

   Add more kosher salt to taste; about 1 tsp is suggested.

8. 8

   Toss the slaw

   Whisk the vinegar, oil, salt, sugar and a small drizzle of honey until emulsified. Pour the dressing over the coleslaw mix and stir to combine.

9. 9

   Fill the rolls

   Fill each slider roll with pork and finish with a spoonful of slaw.

What is cinnamon spiced pulled pork?

Pulled pork is a slow-cooked American dish in which pork becomes tender enough to shred into strands. It is often served in sandwiches, making it a natural fit for sliders at a party.

This version pairs familiar savoury spices with cinnamon and applesauce, then adds crisp, tangy slaw for contrast. The slow cooker does the long, gentle cooking while keeping the meat with its cooking juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 176 calories, 16g protein, 7g carbs, 8g fat.

The pork provides most of the protein and fat, while the applesauce, sugar and rolls contribute carbohydrates; the slaw dressing also adds fat from the canola oil. Pair a slider with extra slaw or a green salad to add a fresh vegetable side.

The spice rub and applesauce

Spice rub: cumin, cinnamon, garlic and chipotle season the outside of the pork. Rubbing them over the whole surface helps distribute their flavour before cooking.

Applesauce: pour it into the cooker first so the pork sits above it. Its sweetness complements the spices, while the strained cooking liquid is returned to the meat for serving.

Getting tender, shreddable pork

Low-effort cooking: the recipe uses the slow cooker's high setting for 5–6 hours. Keep the lid on during cooking so the heat and moisture stay inside.

Doneness cue: the pork is ready when a fork pulls it apart easily. If it still resists shredding, continue cooking until it reaches that texture.

Shred and manage the cooking liquid

Shredding: move the pork to a bowl before pulling it apart, and remove any fat as directed. A pair of forks can make the strands easier to separate.

Straining: use a gravy strainer or fat separator to remove fat from the liquid. Return the strained liquid to the slow cooker with the shredded meat so it stays moist.

Make the tangy slaw

Dressing: whisk the vinegar, oil, salt, sugar and a small drizzle of honey until the mixture emulsifies. Pour it over the coleslaw mix and stir so the vegetables are evenly coated.

Timing: make the slaw while the pork cooks, or shortly before serving for the freshest crunch. Keep it separate from the pork until assembling the rolls.

Serving the sliders

Assembly: spoon the pork into each roll and top it with slaw just before serving. Keeping the slaw on top gives each bite a crisp, sharp counterpoint to the tender meat.

On the side: serve with a simple green salad or extra slaw for a lighter accompaniment. For a more substantial spread, add roasted potatoes or corn.

Recipe notes & tips

• Rub the spices over all sides of the pork for even seasoning.
• Keep the slow-cooker lid closed during cooking to avoid losing heat.
• Use a fork to check that the pork pulls apart easily before removing it.
• Strain the cooking liquid before adding it back to the shredded pork.
• Dress the slaw shortly before serving if you want it to stay crunchy.
• Add the slaw to the rolls just before eating to help prevent soggy bread.

Variations

• Adjust the heat: reduce the chipotle powder for a milder flavour.
• Add extra crunch: mix thinly sliced apple into the prepared slaw.
• Use another roll: serve the pork in soft buns if slider rolls are unavailable.
• Make it bowl-style: serve pork and slaw together without the rolls.
• Brighten the slaw: add a little more apple cider vinegar to taste.

Common mistakes to avoid

• Cooking by the clock alone: check that the pork shreds easily before stopping.
• Skipping the rub: coat the whole pork shoulder so the spices are distributed.
• Returning unstrained liquid: separate out the fat before mixing the liquid back in.
• Overdressing the slaw: add the dressing and stir until the mix is coated, not swimming.
• Assembling too early: add slaw to the rolls just before serving to preserve their texture.

How to store

Refrigerate leftover pork and slaw separately in covered containers for up to 3 days. Reheat the pork gently with some of its cooking liquid until hot, and serve with the chilled slaw; assemble the rolls just before eating.

Frequently asked questions