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Pulled Pork Sliders pinterest

Pulled Pork Sliders

These easy, crowd-pleasing BBQ appetizers combine tender, slow-cooked pork, tangy BBQ sauce, and soft slider buns to create perfect bite-sized explosions of flavor. Ideal for summer cookouts, backyard gatherings, or potlucks.
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Prep Time 15 minutes
Cook Time 8 hours
Assembly Time 10 minutes
Total Time 8 hours 25 minutes
Course Appetizer, Main Course
Cuisine American, BBQ
Servings 12 sliders
Calories 320 kcal

Equipment

  • Slow Cooker or Pressure Cooker
  • Mixing Bowls
  • Forks for Shredding

Ingredients
  

For the Pulled Pork

  • 3 pounds pork shoulder also called pork butt
  • 2 tablespoons brown sugar or coconut sugar for a less processed option
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup tomato paste

For the Sliders

  • 12 slider buns Hawaiian rolls work beautifully, or try whole wheat for a healthier option
  • 1 cup barbecue sauce store-bought or homemade
  • 1 cup coleslaw optional, but adds delightful crunch
  • pickle slices for that perfect tangy contrast
  • sliced red onions for additional crunch and bite

Instructions
 

  • Combine all dried spices (brown sugar, paprika, garlic powder, onion powder, cumin, salt, and pepper) in a small bowl. Pat the pork shoulder dry with paper towels, then generously rub the spice mixture all over the meat, making sure to press it into all the crevices.
  • Place the seasoned pork in your slow cooker. Mix chicken broth, apple cider vinegar, and tomato paste in a measuring cup, then pour around (not over) the pork to preserve the spice crust. Cover and cook on low for 8 hours, or until the meat easily shreds with a fork. The internal temperature should reach 205°F for that melt-in-your-mouth texture.
  • Once cooked, carefully transfer the pork to a large bowl or cutting board. Using two forks, shred the meat while it's still hot. Remove any large pieces of fat during this process. The meat should pull apart effortlessly; if it doesn't, it needs more cooking time.
  • Return the shredded pork to the slow cooker and mix with about ¾ cup of barbecue sauce, plus ¼ cup of the cooking liquid for extra flavor. Stir gently to combine without breaking the meat down too much. Let it sit in the warm slow cooker for about 15 minutes to absorb the flavors.
  • Slice your slider buns in half horizontally. For an extra touch, lightly toast them in a pan with a little butter until golden. Spoon a generous portion of pulled pork onto each bottom bun, top with a little extra BBQ sauce, add coleslaw if using, followed by pickles and red onion slices. Crown with the top bun and secure with a toothpick if needed.

Notes

The pulled pork can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months. For best results when reheating, add a tablespoon of water or chicken broth per cup of meat to restore moisture and heat gently in a covered pan.
For a pressure cooker/Instant Pot version, cook on high pressure for 75 minutes with a natural release.
Create a slider bar that allows guests to customize their own mini sandwiches with additional toppings like different BBQ sauces, sliced avocado, pineapple rings, cheese options, fresh herbs, or hot sauce.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 18gFat: 14gSodium: 480mgFiber: 1gSugar: 8g
Keyword Pulled Pork, Sliders, BBQ, Party Food, Summer Cookout
Tried this recipe?Let us know how it was!