BBQ Pulled Pork Sliders are made with tender and juicy pulled pork and topped with coleslaw. They are made in the slow cooker, are easy to prep and are perfect for game days and parties!
If you are a fan of pork, you may also like my Spicy Rigatoni with Ground Pork or this Pork Chops Sheet Pan Dinner.
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🌟Why You'll Love this Recipe
- Easy & hands-off. This recipe requires just 10 minutes of prep time, the slow cooker does the rest of the work!
- Flavorful. Simple ingredients come together for a super flavorful meal. The pork is coated in a simple dry rub, browned and then cooked until juicy and tender.
- Perfect for a crowd. Pulled pork is a great way to serve a crowd of people. Adding it to sliders makes it perfect for any parties or game-day gatherings. Serve these alongside my Sloppy Joe Sliders for the perfect party spread!
🥘Ingredients and Substitutions
- Pork- you can use pork shoulder or pork butt. Boneless or bone-in will work.
- Chicken broth- vegetable or beef broth will also work if you have either of those already on hand at home.
- Barbecue sauce- use your favorite bbq sauce for this recipe. You can use a sweet honey BBQ sauce, a North Carolina BBQ sauce, or a tangy Kansas City BBQ sauce. If you love BBQ sauce, try my Air Fryer BBQ Chicken Thighs next.
- Spices- you will need smoked paprika, cayenne pepper and garlic powder.
- Apple cider vinegar- vinegar helps to balance and brighten the flavor of the pork. You can also use white wine vinegar.
See the recipe card below for quantities and remaining ingredients.
🔪Instructions
- Rub and brown the meat. Rub the pork all over to coat with the spice rub. In a large pot or skillet, heat oil and brown the pork shoulder on all sides until browned.
- Add everything to the slow cooker. In the slow cooker, add the browned pork, diced onion, broth, vinegar and bbq sauce.
- Cook low and slow. Put the cover on top and cook on low for 8 hours until the pork is fork-tender and easily falls apart.
- Serve. Serve the pork on slider rolls with coleslaw and enjoy!
💭 Recipe FAQs
The best is pork shoulder or pork butt. Leaner cuts of pork are not good for pulled pork as they won't fall apart easily.
You will know the meat is done when it is fork-tender. If you stick a fork into the meat and it easily falls apart, it is done cooking. If you overcook it, the pork will be mushy.
To make this in the Instant Pot, follow Step 1 below and brown the meat in the pot on the Sauté setting. Turn it off and add the chopped onion, apple cider vinegar, chicken broth and bbq sauce. Top with the lid, set the valve to seal and cook on high pressure for 45 minutes. Allow the pressure to come down naturally for 10 minutes then move the valve to release the remaining pressure. Shred the pork and serve.
👩🏻🍳Top Tips
- I highly recommend you don't skip browning the pork before adding it to the slow cooker or crockpot. It adds a lot of extra flavor.
- The pulled pork is best cooked low and slow for 8 hours.
- Leftovers can be stored in the fridge for about 5 days and would be great on lettuce or served along with your favorite sides. It can also be frozen for up to 3 months. Defrost in the fridge and reheat in the microwave for 1-2 minutes.
- The coleslaw will keep in the fridge for 2-3 days. I don't recommend freezing the coleslaw.
🥗Serving
These sliders are best served immediately after assembling. Top your favorite slider rolls with the pork, drizzle with additional barbecue sauce and add the coleslaw. Try my Air Fryer Baby Back Ribs next!
More Game Day Recipes
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🍳Recipe
Slow Cooker BBQ Pulled Pork Sliders
Equipment
Ingredients
- 2.5-3 pound boneless pork shoulder
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1-2 tablespoons olive oil
- 1 yellow or white onion, chopped
- 2 tablespoons apple cider vinegar
- 1 cup chicken broth
- ½ cup bbq sauce
- slider buns or dinner rolls, for serving
Coleslaw
- 1 (8-12 ounce) package of slaw mix
- ½ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a small bowl, mix together the garlic powder, paprika, salt, pepper and cayenne. Rub this mixture all over the pork.
- Heat 1-2 tablespoons of oil in a large pot or skillet over medium-high heat. Add the pork to the pan and brown on all sides, about 2-3 minutes per side.
- Once browned, place the pork shoulder into the bottom of the slow cooker. Top with the chopped onion, apple cider vinegar, chicken broth and bbq sauce.
- Cover and cook on low for 8 hours. Shred the pork with two forks and mix with all of the juices.
- Serve on slider buns or dinner rolls topped with the slaw.
Coleslaw
- Mix the coleslaw ingredients together in a bowl until combined. Set aside in the fridge until time to serve.
Video
Notes
- I highly recommend you don't skip browning the pork before adding it to the slow cooker or crockpot. It adds a lot of extra flavor.
- The pulled pork is best cooked low and slow for 8 hours.
- Leftovers can be stored in the fridge for about 5 days and would be great on lettuce or served along with your favorite sides. It can also be frozen for up to 3 months. Defrost in the fridge and reheat in the microwave for 1-2 minutes.
- The coleslaw will keep in the fridge for 2-3 days. I don't recommend freezing the coleslaw.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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