BBQ Pulled Pork Sliders are a crowd-pleasing favorite, perfect for gatherings, parties, or a family-friendly meal. This dish features tender, slow-cooked pork shoulder that’s been lovingly shredded and then smothered in a rich, smoky barbecue sauce. Piled high on soft, mini buns and often topped with a tangy coleslaw or pickles, these sliders offer a perfect balance of savory, sweet, and slightly tangy flavors.
They’re bite-sized, which makes them ideal for snacking or serving as part of a larger spread. Whether you’re hosting a backyard BBQ, a game day gathering, or just looking for a deliciously satisfying meal, BBQ Pulled Pork Sliders are sure to be a hit, delivering big flavor in a small package
AuthorJulia ForesekCategoryAmerican, Appetizers & Starters, Main CourseDifficultyIntermediatePrepare the Pork:
Mix brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. Rub this spice mixture all over the pork shoulder.
Place the pork in a slow cooker. Add apple cider vinegar and water around the pork, not over it to avoid washing off the spices.
Cook the Pork:
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is very tender and shreds easily with a fork.
Shred the Pork:
Remove the pork from the slow cooker and shred it using two forks. Discard any excess fat or gristle.
Skim the fat from the cooking liquid and return the shredded pork to the slow cooker. Add barbecue sauce and mix well. Keep warm until serving.
Assemble the Sliders:
Split the slider buns and toast them lightly if desired.
Pile a generous amount of pulled pork on the bottom half of each bun. Top with coleslaw if using, then cap with the top half of the bun.
Serve:
Serve the sliders warm, with additional barbecue sauce on the side.
Ingredients
Directions
Prepare the Pork:
Mix brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. Rub this spice mixture all over the pork shoulder.
Place the pork in a slow cooker. Add apple cider vinegar and water around the pork, not over it to avoid washing off the spices.
Cook the Pork:
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is very tender and shreds easily with a fork.
Shred the Pork:
Remove the pork from the slow cooker and shred it using two forks. Discard any excess fat or gristle.
Skim the fat from the cooking liquid and return the shredded pork to the slow cooker. Add barbecue sauce and mix well. Keep warm until serving.
Assemble the Sliders:
Split the slider buns and toast them lightly if desired.
Pile a generous amount of pulled pork on the bottom half of each bun. Top with coleslaw if using, then cap with the top half of the bun.
Serve:
Serve the sliders warm, with additional barbecue sauce on the side.
Notes
Perfect Beverage Pairing:
- Amber Ale: The maltiness and slight hops of an amber ale complement the sweet and tangy flavors of the pulled pork and barbecue sauce.
- Alternative: For a non-alcoholic option, a classic root beer or a cold iced tea can provide a refreshing and slightly sweet contrast to the savory sliders.
