BBQ Pulled Pork Sliders

BBQ Pulled Pork Sliders

Is there anything better than a bite-sized sandwich loaded with smoky, tender pulled pork and tangy BBQ sauce?

BBQ Pulled Pork Sliders are the ultimate crowd-pleaser. Perfect for game day, family gatherings, or a cozy dinner at home, these sliders deliver a punch of flavor without a ton of fuss.

With juicy pork that melts in your mouth and toppings that take each bite to the next level, this recipe will make you the MVP of mealtime.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Prepare the Pork Shoulder:
Begin by patting the pork shoulder dry with paper towels, ensuring the surface is ready to absorb the seasoning. Mix the smoky spice blend and generously rub it all over the pork, pressing firmly to ensure the flavors stick.

Sear for Extra Flavor:
Heat a large cast-iron skillet until it’s smoking hot, then sear the pork on all sides until a golden crust forms. This step locks in the juices and adds depth to the flavor.

Slow Cook the Pork:
Transfer the seared pork to a slow cooker. Pour BBQ sauce over it, ensuring the meat is fully coated. Cover and set the slow cooker to low, letting the pork cook slowly for 8 hours until it’s fall-apart tender.

Shred the Pork:
Once the pork is done, carefully remove it from the slow cooker and place it on a clean cutting board. Using two sturdy forks, shred the pork into tender strands, ensuring every piece is coated in the flavorful sauce.

Toast the Slider Buns:
Lightly butter the slider buns and toast them on a skillet or in the oven until golden brown and slightly crisp. This step prevents sogginess and adds a subtle crunch.

Assemble the Sliders:
Spread a layer of pulled pork onto the bottom half of each bun, piling it high for a generous portion. Top with a spoonful of creamy coleslaw for crunch and tang. Place the top bun gently over the filling.

Serve and Enjoy:
Arrange the sliders on a serving platter, adding a side of pickles or chips for extra flavor. Serve warm and watch them disappear in no time!

Pro Tips

• Use a brioche bun for extra buttery flavor and softness.
• Make your BBQ sauce from scratch if you have time—it adds a personal touch!
• Toast the buns lightly to prevent them from getting soggy.
• Let the pork rest for 10 minutes before shredding to lock in the juices.
• Prep the coleslaw in advance to let the flavors meld together.

Storage

• Refrigerator: Store leftover pulled pork in an airtight container for up to 4 days. Keep buns and coleslaw separate.
• Freezer: Pulled pork freezes beautifully! Portion it into freezer-safe bags and store for up to 3 months. Thaw overnight in the fridge and reheat gently.