BBQ Pulled Pork Sliders are little bites full of big flavor! Tender, slow-cooked pulled pork is mixed with tangy barbecue sauce and piled high on soft, fluffy slider buns. The mix of smoky, sweet, and savory tastes makes these sliders a total crowd-pleaser at any gathering.
I love making these sliders because they’re so simple to prepare but always feel special. Slow cooking the pork until it’s fall-apart tender is my favorite part—it fills the kitchen with a mouthwatering smell that gets everyone excited. Adding a bit of coleslaw on top gives the perfect crunchy contrast that keeps each bite interesting and fresh.
These sliders are perfect for game day, parties, or even a casual family dinner. I usually serve them with a side of pickles or some crispy chips. There’s something so comforting about stacking all that juicy, flavorful pork onto a tiny bun—once you start eating, it’s hard to stop. They never last long at my house!
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect because it has enough fat to stay juicy and become tender during slow cooking. If you cannot find pork shoulder, pork butt is the same cut with a different name, so use that.
Barbecue Sauce: Choose a sauce you love, whether sweet, smoky, or tangy. If you’re short on time, store-bought works great, but homemade sauce adds a personal touch. For a different flavor, try swapping for a spicy or mustard-based BBQ sauce.
Spices: Smoked paprika and garlic powder add depth, but if you don’t have smoked paprika, regular paprika with a tiny bit of liquid smoke can work. Onion powder and chili powder bring mild heat and aroma, but feel free to adjust based on your heat preference.
Slider Buns: Soft buns are essential to balance the rich pork and sauce. Brioche buns, like I use, add a nice buttery flavor. If unavailable, any soft dinner rolls or small burger buns will do.
Coleslaw: Adds refreshing crunch and a creamy tang. While store-bought coleslaw works well, making your own with cabbage, carrots, vinegar, and mayo is easy and fresh. You can skip mayo for a lighter slaw with just vinegar and a touch of sugar.
How Do I Make the Pulled Pork Tender and Juicy Every Time?
Getting that fall-apart tender pork is the heart of this recipe. It takes slow, gentle cooking to break down the fat and connective tissues. Here’s how I do it:
- Start by seasoning the pork well so the flavor penetrates during cooking.
- Use a slow cooker or Dutch oven to cook low and slow — this means several hours at a low temperature (around 300°F or using the low slow cooker setting).
- Check tenderness by shredding with forks. When the meat pulls apart easily, it’s ready.
- Keep the pork moist by reserving some cooking juices or adding the BBQ sauce right after shredding.
- Don’t rush the shredding step; letting the pork rest for 10 minutes after cooking helps redistribute juices.
Using these steps, you’ll get juicy, flavorful pulled pork perfect for stuffing into your sliders.
Equipment You’ll Need
- Slow cooker or Dutch oven – I recommend the slow cooker for hands-off cooking that’s easiest and keeps the pork moist.
- Sharp knife and cutting board – helps you trim fat and shred the cooked pork easily.
- Large mixing bowl – for tossing the shredded pork with barbecue sauce.
- Medium bowl and utensils – for making the coleslaw if you prepare it from scratch.
- Sliders buns – soft buns that hold the juicy pork and crunchy coleslaw well.
Flavor Variations & Add-Ins
- Swap pork shoulder for shredded cooked chicken or turkey for a lighter option.
- Add sliced pickles or jalapeños on top for extra tang or heat.
- Mix in chopped grilled onions or bell peppers with the pork for more flavor and crunch.
- If you like it smoky, sprinkle a bit of liquid smoke into the pork or use a smoky barbecue sauce.
BBQ Pulled Pork Sliders
Ingredients You’ll Need:
For The Pulled Pork:
- 2 lbs pork shoulder (also called pork butt)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder (optional)
- Salt and black pepper, to taste
- 1 cup barbecue sauce (your favorite brand or homemade)
For The Coleslaw:
- 2 cups coleslaw mix (green and purple cabbage with shredded carrot)
- 2 tbsp apple cider vinegar (optional)
- 2 tbsp mayonnaise (optional)
- 1 tsp sugar (optional)
- Salt and pepper, to taste
For Assembly:
- 12 slider buns
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 4-8 hours to cook the pork slowly (depending on your method). After the pork is tender, shredding and assembling take about 10-15 minutes. Making the coleslaw from scratch takes 5 minutes extra unless you use store-bought. It’s a hands-off slow cooker or oven recipe, so most time is just waiting for the pork to cook perfectly!
Step-by-Step Instructions:
1. Season and Cook the Pork:
Pat the pork shoulder dry with paper towels. Rub the pork evenly with smoked paprika, garlic powder, onion powder, chili powder (if using), salt, and pepper. Place the pork into your slow cooker or Dutch oven. Cook on low for 8 hours or on high for 4-5 hours in a slow cooker. If using the oven, cover the pork tightly with foil and bake at 300°F (150°C) for about 3-4 hours until very tender.
2. Shred the Pork and Mix With BBQ Sauce:
Remove the pork from the cooker and shred it using two forks or your hands, discarding any large pieces of fat. Place shredded pork in a large bowl and stir in the barbecue sauce until all the meat is coated. Keep some sauce aside for serving, if you like.
3. Make the Coleslaw (Optional):
In a medium bowl, toss the coleslaw mix with apple cider vinegar, mayonnaise, sugar, salt, and pepper. Adjust to your taste. You can skip this step by using store-bought coleslaw instead.
4. Assemble the Sliders:
Slice the slider buns in half and toast lightly if you want. On the bottom half, place a generous spoonful of the BBQ pulled pork, then top with a spoonful of coleslaw. Finish with the top bun.
5. Serve and Enjoy:
Place the sliders on a platter and serve immediately. They’re delicious with a side of pickles or crispy chips for a perfect snack or meal.
Can I Use Frozen Pork Shoulder for This Recipe?
Yes, you can! Just make sure to fully thaw the pork shoulder in the refrigerator overnight before seasoning and cooking. This ensures even cooking and tender results.
How Can I Make This Recipe Faster?
If you’re short on time, use a pressure cooker or Instant Pot to cook the pork. It usually takes about 1 to 1.5 hours on high pressure to get tender, which is much faster than slow cooking or baking.
Can I Make the Pulled Pork or Coleslaw Ahead of Time?
Absolutely! Pulled pork can be cooked a day ahead and stored in the refrigerator. Reheat gently with a splash of BBQ sauce or cooking juices. Coleslaw also tastes great made a few hours in advance—just keep it chilled until serving.
How Should I Store Leftovers?
Store leftover pulled pork and coleslaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork gently on the stove or microwave, and give the coleslaw a quick stir before serving.