When I want a meal that impresses without keeping me in the kitchen all evening, these Slow Cooker BBQ Pulled Pork Sliders are my go-to. With just minutes of hands-on prep, a pork shoulder is rubbed, slow-cooked until fall-apart tender, then piled high on soft slider rolls with a drizzle of tangy barbecue sauce and crisp coleslaw. They're perfect for game day, family dinners, or when you want a comfort meal that still feels special.
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Pulled Pork Sliders Recipe
I love how effortless this recipe is. A simple spice rub made with pantry staples like smoked paprika, garlic powder, and brown sugar gives the pork deep flavor while it slowly cooks to perfection in the slow cooker. Once it's tender, I shred it right in the pot, mix in barbecue sauce, and dinner is basically done. It's one of my favorite make-ahead meals for feeding a crowd because everyone can build their own sliders, and it only takes about 15 minutes of prep before the slow cooker does the rest.
Ingredients
See the recipe card below for quantities and remaining ingredients.
Instructions
Step 1: 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.
Step 2: In the slow cooker, add the browned pork, diced onion, broth, vinegar, and BBQ sauce.
Step 3: Put the cover on top and cook on low for 8 hours until the pork is fork-tender and easily falls apart.
Step 4: Serve the shredded pork on slider rolls with creamy coleslaw and enjoy!
Sarah's Top Tips
- Choose the right cut: Use high-quality, well-marbled pork for juicy, flavorful meat. Pork shoulder or pork butt are the best choices for pulled pork because they break down beautifully as they cook. Leaner cuts can dry out and won't shred as easily.
- Don't skip the sear: Browning the pork before adding it to the slow cooker builds incredible flavor. It creates a caramelized crust that deepens the taste of the final dish, so it's worth the extra few minutes.
- Cook low and slow: For the most tender, fall-apart pork, let it cook on low for about 8 hours. The longer, gentler heat melts the fat and connective tissue, giving you that perfect pulled texture.
- Make it ahead: This recipe is great for prepping in advance. Cook the pork, shred it, and store it with a bit of the cooking liquid. Reheat gently before serving, and it will taste just as fresh as the day you made it.
Serving
These pulled pork sliders are best served right after assembling, so the buns stay soft but not soggy. I like to keep the pork warm in the slow cooker during parties so everyone can build their own sandwiches. They're always a hit at game-day gatherings and pair perfectly with simple sides like potato chips, seasoned steak fries, or potato salad. I often serve them with my sloppy joe sliders for a crowd-pleasing spread that disappears fast.
Storage & Reheating
Fridge: Leftovers can be stored in the fridge in airtight containers for about 5 days and would be great on lettuce or served along with your favorite sides. The coleslaw will keep in the fridge for 2-3 days. I don't recommend freezing the coleslaw.
Reheating: If you're making the pulled pork ahead of time, store it with a little of the cooking liquid to keep it moist. When you're ready to serve, reheat it in a saucepan or in the slow cooker on the "warm" or "low" setting until hot. You can also warm it gently in the oven at 325°F for about 15-20 minutes. Avoid microwaving large portions, as it can dry out the meat.
Freezer: Leftover pulled pork can be frozen for up to 3 months. Defrost in the fridge and reheat in the microwave for 1-2 minutes.
Check out more tips for storing and reheating pulled pork.
More Game Day Recipes
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Recipe
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Slow Cooker BBQ Pulled Pork Sliders
See the full post for extra tips and photos
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
- ⅓ 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.
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Sarah's Tips
- This recipe uses homemade coleslaw, but you can use store-bought to save on time.
- Feel free to make your own homemade BBQ sauce if you have a recipe that you love!
- Any brand of slider rolls will work, but I recommend soft Hawaiian rolls or brioche slider rolls. Both are slightly sweet, which melds well with the tangy coleslaw and savory pulled pork.
- Instant pot method: 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.
David says
delicious and easy to prepare. thanks!