Some foods are meant for sharing. These BBQ pulled pork sliders are at the top of that list.
Think tender, smoky pulled pork drenched in tangy BBQ sauce, piled onto buttery slider buns, and topped with a crisp, cool coleslaw for contrast. Your slow cooker does all the heavy lifting. You get all the credit. Perfect for game day, potlucks, or when you just want to eat seven tiny sandwiches in one sitting.
Ingredients
Makes 12 sliders.
- 3 lbs (1.4 kg) pork shoulder (or pork butt)
- 1 cup BBQ sauce (plus more for serving)
- ½ cup chicken broth
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 slider buns (brioche or potato)
- 1 cup coleslaw mix (for topping)
- Pickles (optional)
Step-by-Step Instructions
Step 1: Season the Pork
- Mix smoked paprika, brown sugar, garlic powder, and onion powder in a small bowl.
- Rub the spice mix all over the pork shoulder.
Step 2: Slow Cook
- Place pork in the slow cooker. Add chicken broth.
- Cook on LOW for 8 hours or HIGH for 5 hours, until pork falls apart easily with a fork.
Step 3: Shred and Sauce
- Remove pork and shred using two forks. Discard the fat.
- Return shredded pork to the slow cooker. Add BBQ sauce and stir to coat.
- Let sit for 10 minutes to soak up the flavor.
Step 4: Toast the Buns
- Split slider buns and toast them lightly on a skillet or in the oven.
Step 5: Assemble
- Place a generous pile of pulled pork on each bun bottom.
- Top with coleslaw mix and pickles (if using).
- Add a drizzle of extra BBQ sauce.
- Close with the bun top and secure with a toothpick.
Summary
Prep Time: 10 minutes | Cook Time: 8 hours (slow cooker) | Total Time: 8 hours 10 minutes
Yield: 12 sliders
Difficulty: Super Easy
Storage Notes
- Fridge: Pulled pork keeps for 4-5 days in an airtight container.
- Freezer: Freezes beautifully for up to 3 months.
- Reheat: Warm in a skillet or microwave with a splash of BBQ sauce.
- Pro tip: Store pork separately from buns and slaw. Assemble fresh.
