BBQ Pulled Pork Sliders (Printable Version)

Soft buns stacked with flavorful pulled pork in tangy barbecue sauce, topped with creamy slaw—great for any get-together.

# Ingredient List:

→ Pork

01 - 3 pounds boneless pork shoulder or pork butt
02 - 1.5 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder

→ Sauce

07 - 1.5 cups barbecue sauce
08 - 0.33 cup apple cider vinegar
09 - 2 tablespoons brown sugar
10 - 1 tablespoon Worcestershire sauce

→ Sliders

11 - 16 slider buns
12 - 2 cups coleslaw mix
13 - 0.5 cup mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon sugar
16 - 0.5 teaspoon salt
17 - 0.25 teaspoon black pepper

# Step-by-Step Instructions:

01 - Pat the pork dry and rub evenly with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 - Place the seasoned pork in a slow cooker. In a mixing bowl, combine barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce. Pour the sauce mixture over the pork.
03 - Cover and cook on low setting for 6 hours or until the pork is tender and shreds easily with a fork.
04 - While the pork cooks, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl. Toss thoroughly and refrigerate until assembly.
05 - Transfer the cooked pork to a large bowl and shred using two forks. Return the shredded pork to the slow cooker and toss with the cooking juices.
06 - Slice slider buns horizontally. Place pulled pork on the bottom half of each bun, top with a spoonful of coleslaw, and cover with the top bun. Serve warm.

# Expert Advice:

01 -
  • They're basically hands-off cooking that impresses everyone, especially when you mention you made the pulled pork yourself.
  • The tangy slaw cuts through the richness in a way that makes you want to eat more than one, which is why slider format exists.
  • They work perfectly for any gathering where you need food that's easy to eat while mingling and won't leave guests with sauce all over their clothes.
02 -
  • Don't skip the pork pat-dry step; I once skipped it and ended up with steamed pork instead of something with texture, and it was a texture disaster.
  • The slaw absolutely needs to be made at least an hour ahead so it wilts slightly and the mayo dressing coats every strand—this is what transforms it from raw vegetable to essential component.
  • Those slider buns are fragile; buying them the day-of and storing them in an airtight container prevents them from drying out before assembly.
03 -
  • Invest in a meat thermometer and pull the pork when it reaches 190°F internal temperature rather than guessing by fork-shred-ability; this prevents either undercooking or the meat turning into mush.
  • Save every drop of the cooking liquid because it's seasoned gold—use it to reheat pork or thin out the sauce if it's too thick, and it genuinely becomes better than the original liquid.
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