Go Back

Pulled Pork Sliders

Pulled pork sliders with slow-cooker BBQ pork—tender, shreddable, and saucy. Piled onto toasted slider buns and finished with coleslaw and extra BBQ sauce for party-ready BBQ sandwiches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 3 lb pork shoulder
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 salt and pepper Use to taste.
BBQ sauce base
  • 2 cup BBQ sauce 1 cup for the slow cooker, plus more to mix in after shredding.
  • 0.5 cup apple cider vinegar
  • 2 tbsp brown sugar
Sliders
  • 12 slider buns
  • 1 coleslaw For topping; amount to taste.

Equipment

  • 1 slow cooker

Method
 

Season and slow-cook
  1. Season the pork shoulder all over with paprika, garlic powder, salt and pepper. Keep seasoning coverage even so the meat stays flavorful throughout.
  2. Place the pork shoulder in a slow cooker and add apple cider vinegar and 1 cup BBQ sauce. Cover with the lid so the steam stays trapped for tender results.
  3. Cook on LOW for 6-8 hours until the pork is very tender. Look for meat that easily pulls apart with light pressure.
Shred and sauce
  1. Shred the pork with two forks and mix it with the remaining BBQ sauce. Stir until the pork looks glossy and evenly coated.
Assemble sliders
  1. Toast the slider buns. Toast just until the cut sides look lightly golden so they hold up to the filling.
  2. Fill the slider buns with pulled pork and top with coleslaw. The coleslaw should sit on top so it stays crisp and visible.
  3. Serve the sliders warm. Arrange mini stacks so the BBQ sauce and coleslaw show on top.

Notes

For best shredding, let the cooked pork rest in the slow cooker with the lid on for 10 minutes before shredding. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stovetop or microwave. Freezing is yes for the pulled pork (without buns and coleslaw) for up to 2 months. For a lighter option, use a lower-sugar BBQ sauce and serve coleslaw with a lighter dressing if desired.