Pulled Pork Sliders
intro
Tender, smoky slow-cooked pulled pork piled on soft toasted mini buns, topped with tangy coleslaw, perfect for casual warm-weather gatherings.
Ingredients
Steps
Mix the dry spice rub
In a small bowl, combine 2 tbsp smoked paprika, 2 tbsp light brown sugar, 1 tbsp garlic powder, 1 tsp onion powder, 1.5 tsp kosher salt, and 1 tsp ground black pepper. Stir until fully evenly mixed, breaking up any clumps of brown sugar with the back of a spoon. Pat the 1.2 kg pork shoulder completely dry with paper towels, then rub the entire surface of the pork with the spice mix, pressing gently so the rub adheres to every side.
Slow cook the seasoned pork
Place the seasoned pork shoulder in a 6-quart slow cooker, pour 60 ml apple cider vinegar around the base of the pork (avoid pouring directly over the rub to prevent washing it off). Cover and cook on LOW heat (around 110°C / 230°F appliance temperature) for 4 hours, until the pork reaches an internal temperature of 93°C (200°F) and pulls apart easily with a fork. Do not lift the lid during the first 3 hours of cooking to prevent significant heat loss.
Rest and shred the pork
Carefully transfer the cooked pork to a large cutting board, and let it rest uncovered for 15 minutes to allow juices to redistribute back into the meat fibers. Use two forks to pull the pork apart into thin, bite-sized shreds, discarding any large pieces of hard fat or tough connective tissue as you work. Reserve 60 ml (1/4 cup) of the savory cooking liquid from the slow cooker to moisten the finished pork.
Toss pork with BBQ sauce
Return the shredded pork to a large mixing bowl, add the reserved 60 ml cooking liquid and 180 ml (3/4 cup) of the BBQ sauce, and toss thoroughly until every shred of pork is evenly coated in glossy sauce. Keep the sauced pork warm on the lowest stovetop setting (around 95°C / 200°F) while you prep the buns, stirring occasionally to prevent the bottom from sticking.
Toast the slider buns
Preheat a large cast iron skillet or flat griddle to medium heat (175°C / 350°F). Brush the cut inner sides of all 8 slider buns with the 28 g melted unsalted butter. Place the buns cut-side down on the hot skillet, and toast for 1 to 2 minutes until the cut surfaces are golden brown and slightly crisp around the edges. Remove from heat and arrange the toasted buns on a large serving platter.
Assemble the sliders
Scoop approximately 70 g (1/3 cup) of warm sauced pulled pork onto the bottom half of each toasted bun. Top the pork with 15 g (1 tbsp) of well-drained creamy coleslaw, then drizzle 1 tsp of the remaining BBQ sauce over the coleslaw. Place the top bun on each slider, and press down gently to hold the layered filling in place. Serve immediately while warm.
Tips
2.Always drain coleslaw for 5 minutes in a fine mesh sieve before adding it to sliders; excess creamy dressing will quickly soak into the buns and make them soggy.
3.Pulled pork can be prepped up to 3 days in advance and stored in an airtight container in the refrigerator; reheat gently over low heat with a splash of extra BBQ sauce to keep it moist before assembling sliders.
OMG I made these for my son’s graduation potluck last weekend and they were GONE in 20 minutes flat! I added a little extra paprika to the rub and it was chef’s kiss. So easy to throw in the slow cooker before heading out to his ceremony too, total game changer for busy event days. 10/10 will make again!
Meal prepped a double batch of this pulled pork on Sunday and we’ve been eating sliders all week for quick lunches! Even my super picky 7 year old asks for seconds every time, which never happens. The slaw topping recipe you linked is *chef’s kiss* with the tender pork, SO good.
Bro this recipe is so easy even I didn’t mess it up. Used a cheap pork shoulder from the grocery store, let it cook the full 4.5 hours, tossed it in the sauce, and my roommates literally thought I ordered takeout. 10/10 no notes.
Wait, has anyone tried making this with a boneless pork loin instead of shoulder? I have one in the freezer I need to use up but I don’t want it to turn out dry.
Made these for the football watch party yesterday and my friends are already begging for the recipe. Toasted the slider buns with a little butter before piling on the pork and pickles, *chefs kiss*. Will be my go-to tailgate recipe from now on!
I was worried the cook time would be too long for a weeknight but it’s totally hands off! Threw it in before I took my kid to soccer practice, came home, shredded it, and dinner was on the table 10 minutes later. No fuss, huge flavor.
Really loved how customizable this is! I left out the cayenne like the note suggested for people who don’t like heat, and it was still packed with so much flavor from the brown sugar and garlic. My whole family ate it without complaining, which is a win in my book.
Uh oh, I think I messed up? My pork is done after 4 hours but it’s not shredding easily? Did I do something wrong? I followed the recipe exactly as written :(
Made these for my wife’s birthday dinner since sliders are her favorite, and she said they’re better than the ones we get at our favorite BBQ spot downtown. Win for husband points, fr. Did add a little drizzle of honey on top for extra sweetness, highly recommend.
This recipe is so easy to scale! I made 3x the recipe for my office potluck and it worked perfectly, no adjustments needed. Everyone was coming up to me asking for the link, even the people who never eat pork tried it and loved it.
Has anyone frozen the leftover pulled pork from this recipe? I want to make a batch to stash in the freezer for busy nights but I’m not sure if the sauce holds up when you thaw it.
So happy this recipe is super easy to make gluten free! I used my favorite GF slider buns and double checked that the BBQ sauce I used was GF, and it worked perfectly. No weird texture or flavor differences, everyone at my cookout loved them even the non-GF folks.
I live in a tiny studio apartment with no oven, so my slow cooker is basically my only cooking appliance. This recipe was made for me! No fancy equipment needed, just toss everything in, wait, and you have restaurant-worthy sliders. I’ll be making this at least once a month.
Pro tip: Double the sauce recipe. Trust me. You’ll want extra to drizzle on top, dip your fries in, maybe even drink it (no judgment). The sweet tangy flavor is so addictive, I could put it on everything. 10/10 recipe, no changes needed besides extra sauce.