BBQ Pulled Pork Sliders
Juicy, tender pulled pork slow-cooked to perfection and topped with tangy coleslaw—all sandwiched between soft hamburger buns. These sliders are perfect for backyard barbecues, game days, or casual weeknight dinners.
Prep Time 15 minutes mins
Cook Time 8 hours hrs
Resting Time 15 minutes mins
Total Time 8 hours hrs 30 minutes mins
Course Main Course
Cuisine American
Slow Cooker For cooking the pork low and slow until it’s fall-apart tender Knife To trim and cut the pork Tongs To transfer the pork and assemble sliders
For the Pork:
- 4 pounds pork shoulder also called pork butt, trimmed of excess fat
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup apple cider vinegar
- ½ cup water
- 1½ cups BBQ sauce plus more for serving
For the Sliders:
- 12 small hamburger buns
- 1½ cups prepared coleslaw homemade or store-bought
Cook the Pork:
Rub the pork shoulder with olive oil, then coat evenly with smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper.
Place the pork in a slow cooker and pour in apple cider vinegar and water around it. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork is fork-tender and easily shredded.
Remove the pork and shred it using two forks. Discard any large pieces of fat. Return shredded pork to the slow cooker and stir in BBQ sauce. Let it sit on WARM for at least 15 minutes to absorb flavor.
Assemble the Sliders:
To assemble the sliders, layer pulled pork on the bottom half of each bun, spoon additional BBQ sauce if desired, and top with a generous spoonful of coleslaw. Add the top bun and serve warm.
- Make-Ahead Tip: The pork can be cooked and shredded up to 2 days in advance. Reheat with a splash of water or extra BBQ sauce.
- Serving Size: This recipe makes approximately 12 sliders.
- Optional Toppings: Pickles, jalapeños, or extra slaw can add more crunch and flavor.
- Storage: Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
