Slow Cooker BBQ Pulled Pork Sliders

5 from 4 votes

Slow Cooker BBQ Pulled Pork Sliders

BBQ Pulled Pork Sliders are made with tender and juicy pulled pork and topped with coleslaw. These pork sandwiches are made in the slow cooker, use simple ingredients and are ideal for game day parties and family dinners.

Prep Time8

Cook Time8

Total Time8 8

Course: Appetizer, Dinner

Cuisine: American

Servings: Servings

Calories: 439.23kcal

Author: Sarah Hill

Equipment

Slow Cooker

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.

Video

Notes

Pork shoulder (pork butt) works best for tender, juicy pulled pork.
Trim large pieces of fat, but leave some marbling for flavor and moisture.
Searing the pork first adds extra flavor, but you can skip it if you're short on time.
The pork is ready when it shreds easily with forks. If it feels tough, cook it a little longer.
Spoon off excess grease before shredding if desired.
Use a thicker barbecue sauce so the pulled pork doesn't become watery.
Toast the slider buns lightly to help prevent sogginess.
Assemble the sliders just before serving for the best texture.
Store leftover pulled pork separately from the buns and coleslaw.

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.

Nutrition