Pulled Pork Sliders That’ll Steal the Show

Fun fact: The art of slow-cooking meat, including pulled pork, dates back to the 1500s, inspired by Caribbean culinary traditions. Fast forward a few centuries, and this savory masterpiece is now a global favorite. 

But let’s be honest—pulled pork sliders? They take the crown for being the ultimate party pleaser. 

Bite-sized, bursting with flavor, and easier to make than you think. Let’s get cooking!

Why Pulled Pork Sliders Will Always Be a Crowd Favorite

Pulled pork sliders are the definition of “small but mighty.” Juicy shredded pork, sweet and tangy coleslaw, and buttery toasted buns come together in perfect harmony. 

Whether you’re hosting game night, whipping up a quick family dinner, or bringing something to a potluck, these sliders deliver every single time. Here’s the best part: you can customize them however you want. 

Add a spicy BBQ sauce for heat, toss in some pickles for extra tang, or use Hawaiian rolls if you’re craving a touch of sweetness. These sliders are guaranteed to steal the spotlight.

The Best Way to Cook Pulled Pork

Perfect pulled pork is all about slow cooking and bold flavors. Here’s what you need to know to make it unforgettable:

1. Choose the Right Cut: Pork shoulder (aka pork butt) is ideal. The marbled fat keeps the meat juicy, and the low-and-slow method breaks down the connective tissue into melt-in-your-mouth goodness.
2. Season Like You Mean It: Start with salt and pepper to bring out the natural flavors, but don’t stop there. Your sauce will do the heavy lifting, so pick a BBQ base you love.
3. Low and Slow is Key: Cooking on low heat for 8-10 hours is the secret to tender pork that practically shreds itself. If you’re short on time, high heat for 5-6 hours works too.
4. Build Layers of Flavor: Use ingredients like apple cider vinegar for tang and brown sugar for sweetness. For that backyard BBQ vibe, use liquid smoke, even if you’re cooking indoors.
5. Rehydrate Your Meat: After shredding, toss the pork back into the cooking juices. This step guarantees every bite is moist and packed with flavor.

Now that you’ve got the basics down, it’s time to make sliders that will have everyone asking for seconds (or thirds).

Pulled Pork Sliders with Tangy BBQ Glaze and Pickled Onions

Yield: 12 sliders

Prep Time: 25 minutes

Cook Time: 8 hours

Total Time: 8 hours 25 minutes

These pulled pork sliders are the perfect mix of smoky, tangy, and sweet. They’re easy to make, even easier to eat, and guaranteed to be the first thing to disappear at the table!

Print

Ingredients

For the Pulled Pork:

• 3 lbs pork shoulder (pork butt)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup BBQ sauce
• ½ cup apple cider vinegar
• 1 cup chicken broth
• 1 onion, chopped
• 2 tbsp liquid smoke
• 1 tbsp brown sugar
• 2 cloves garlic, minced

For the BBQ Glaze:

• ½ cup BBQ sauce
• 2 tbsp honey or maple syrup
• 1 tsp smoked paprika (optional)

For the Pickled Onions:

• 1 red onion, thinly sliced
• ½ cup apple cider vinegar
• ½ cup water
• 1 tbsp sugar
• 1 tsp salt

For the Sliders:

• 12 slider buns
• 2 tbsp softened butter

Instructions

1. Start by patting the pork shoulder dry to ensure the seasoning sticks well.
2. Rub the kosher salt and black pepper evenly all over the pork shoulder. Make sure every side is coated for a flavorful base.
3. Place the seasoned pork shoulder in your slow cooker.
4. In a mixing bowl, combine the BBQ sauce, apple cider vinegar, chicken broth, chopped onion, liquid smoke, brown sugar, and minced garlic. Stir until smooth, then pour the mixture over the pork.
5. Cover the slow cooker and cook on low for 8 to 10 hours or high for 5 to 6 hours. The pork should be tender and easily shredded with a fork when done.
6. While the pork cooks, prepare the pickled onions. In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Heat over medium heat, stirring, until the sugar dissolves. Remove from heat, add the sliced red onion, and let it sit for at least 20 minutes. The onions will soften and absorb the pickling liquid.
7. To make the BBQ glaze, combine BBQ sauce, honey (or maple syrup), and smoked paprika (if using) in a small bowl. Stir until well mixed and set aside for later.
8. About 15 minutes before the pork is done, prepare the slider buns. Spread softened butter on the cut sides of the buns. Toast them in a skillet over medium heat for 2 to 3 minutes, until golden and slightly crisp.
9. When the pork is done cooking, transfer it to a cutting board and shred it using two forks. Discard any large pieces of fat. Return the shredded pork to the slow cooker and mix it with the juices to keep it moist and flavorful.
10. Brush a light layer of the BBQ glaze over the shredded pork. Mix gently so every piece gets a touch of that extra tangy flavor.
11. To assemble the sliders, place a generous scoop of pulled pork on the bottom half of each toasted bun. Top with a few slices of pickled onions for a tangy crunch. Add the top bun and press lightly to hold everything together.
12. Serve immediately, and enjoy the smoky, tangy flavors of these no-coleslaw sliders.

Notes

Image credit to ©gothamburgersocialclub.

Featured image credit to ©kewaskitchen.