Save These BBQ Pulled Pork Sliders are my secret weapon for potlucks, tailgates, and any time I need a crowd-pleaser without a lot of stress. You slow-cook the pork until it falls apart, slather it with tangy barbecue sauce, then pile it high onto soft slider buns with crunchy slaw. It is pure comfort food that disappears almost before you can set out the platter.
My family begs for these whenever there is a birthday or game night. The leftovers hardly last until the next day and everyone fights for the last slider.
Ingredients
- Pork shoulder: shreds easily after long cooking and stays flavorful when slow-cooked. Try to pick a cut with some marbling for extra tenderness.
- Onion: infuses the pork with savory sweetness as it cooks. Choose onions that are fragrant and free of soft spots.
- Garlic: brings a deep aromatic base to the meat. Fresh cloves offer the punchiest flavor.
- Barbecue sauce: coats the pork and gives that essential tangy-sweet kick. Pick one you love from thick Kansas City style to spicy vinegar-based Carolina.
- Slider buns: soft and slightly sweet buns hold up to the saucy pork. Look for bakery rolls that are pillowy but sturdy.
- Coleslaw mix: adds crunch and a bit of freshness to balance out the richness. Use a pre-shredded mix or make your own from cabbage and carrots.
- Apple cider vinegar: mixed into the slaw for brightness.
Instructions
- Prepare the Pork:
- Place the pork shoulder in your slow cooker or a heavy oven-safe pot. Scatter sliced onions all around and sprinkle with a generous pinch of salt. Drop in the smashed garlic cloves. The slow-cooking process draws out flavors and keeps everything tender and juicy.
- Slow Cook Low and Slow:
- Cover and cook on low for 8 to 10 hours in the slow cooker or in a 300 degree oven for about 4 hours. The pork should yield to a fork and pull apart with barely any effort. This patient step is key because it melts all the fat down gradually and transforms the meat.
- Shred and Sauce:
- Remove the pork to a cutting board. Skim off excess fat from the cooking liquid if needed. Use two forks to pull the pork into shreds. Return the meat to the pot and stir in your barbecue sauce until every strand is coated and glistening. Add a bit more sauce to taste if you like things extra tangy.
- Mix the Slaw:
- Toss together the coleslaw mix with a splash of apple cider vinegar and a pinch of salt. Let it sit for at least 10 minutes while you get everything else ready. This quick cure softens the cabbage and wakes up the flavors without making it soggy.
- Assemble the Sliders:
- Split the buns and pile a generous heaping of pulled pork onto each bottom half. Top with a mound of crunchy slaw and finish with the top bun. Serve right away while everything is warm.
Save Pork shoulder is my favorite because it gets super tender and shreds right in the pot. My fondest memory is making a giant batch for our neighborhood block party and seeing everyone come back for seconds with sticky fingers and big smiles.
Storage Tips
Let any leftover pork cool completely before transferring it to airtight containers. It keeps in the fridge for three to four days. For longer storage, freeze portions in resealable bags. Warm it up gently with a splash of extra sauce to keep it moist.
Ingredient Substitutions
Try boneless pork loin if you want a leaner option though it might be a bit less juicy than shoulder. Chicken thighs are also great for a lighter twist on the same recipe. For a gluten-free version, serve the pulled pork in lettuce wraps or over baked potatoes.
Serving Suggestions
Set out bowls of extra barbecue sauce sliced pickles and hot sauce so everyone can customize their sliders. Try serving with sweet potato fries potato chips or a crisp green salad to round out the meal.
Cultural and Historical Context
Pulled pork has deep roots in American barbecue especially in the South. The slow-cooked tradition goes back centuries with different regions putting their stamp on seasonings and sauce styles. Sliders are the perfect bite-sized way to bring pulled pork to parties and picnics alike.
Save Always let the slaw rest before piling on the buns so it stays crisp. These sliders will make your next gathering a guaranteed hit.
Kitchen Questions
- → Which cut of pork is best for sliders?
Pork shoulder or pork butt works best, offering tender, flavorful meat after slow cooking.
- → How do you keep pulled pork moist?
Cook pork low and slow, use enough sauce, and shred while warm to retain juiciness.
- → What buns pair well with pulled pork?
Soft slider buns or brioche rolls are the most popular for a perfect balance of texture and taste.
- → Can pulled pork be prepared ahead?
Yes, pulled pork can be made in advance and reheated; store in sauce to maintain moisture.
- → What toppings enhance BBQ sliders?
Coleslaw, pickles, onions, or jalapeños add crunch, tang, and freshness to the sliders.