Pulled Pork Sliders

🕒 Prep: 15 min
🔥 Cook: 8 hours
🍽 Serves: 12
★★★★★
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Welcome to the world of Pulled Pork Sliders, where juicy, tender pork meets a crunchy coleslaw topping, all nestled in a soft mini bun. Perfect for game day, family gatherings, or just a cozy night in, these sliders are sure to become a favorite.

Pulled Pork Sliders

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Ingredients for Pulled Pork Sliders

Ingredients for Pulled Pork Sliders

The star of the show here is the pork shoulder, known for its marbling, which helps keep the meat tender and flavorful. The combination of BBQ sauce, apple cider vinegar, and chicken broth creates a savory-sweet base that enhances the pork's natural flavors. Adding a bit of brown sugar and paprika gives the rub a sweet and smoky kick. The garlic powder and onion powder offer depth, while salt and black pepper round out the seasoning.

For the coleslaw, a simple mix of coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper provides a crunchy, tangy counterpoint to the rich pork.

Why This Pulled Pork Sliders Works

During the long, low cook, the pork shoulder slowly breaks down. All the tough parts that make it chewy at first start to soften. Over several hours, the heat works its way into the middle, and the fat inside the pork melts and spreads through the meat. Because the pork sits in BBQ sauce, vinegar, and chicken broth the whole time, it stays moist instead of drying out. By the time it is done, the pork is so soft it can be pulled apart with forks, and all those spices rubbed on at the start are spread through every shred.

Once the pork is shredded and stirred back into the slow cooker, it soaks up even more of the cooking liquid, so every bite is juicy. Meanwhile, the coleslaw mix sits in the mayonnaise, vinegar, and sugar and starts to relax a bit. The cabbage stays a little crunchy but not stiff. When the soft, saucy pork goes on the slider buns and the cool, crisp slaw goes on top, the textures balance each other and the sliders hold together in the hand.

Pulled Pork Sliders Tips & Tricks

  • If you're short on time, you can cook the pork on high for 4-5 hours, but low and slow is best for tenderness.
  • For a spicier kick, add a dash of cayenne pepper to the spice rub.
  • Leftover pork can be stored in the fridge for up to 3 days or frozen for later use.

Mistakes To Avoid

Letting the pork cook on high heat or for much longer than 8 hours can dry it out. The meat still shreds, but the pieces turn stringy and tough instead of soft and juicy, and the sauce in the slow cooker can cook down so much that the pork tastes sticky and over-reduced.

Putting the pork in the slow cooker without really rubbing in the spice mix leaves big bland sections of meat. The outside gets all the seasoning while the inside stays plain, so after shredding, some bites taste rich and others taste flat and a bit “boiled.”

Skipping the step of returning the shredded pork to the slow cooker means the meat doesn’t soak up the cooking juices. The pork stays on the dry side, and the sliders end up with clumps of plain meat instead of moist, saucy filling that holds together.

Overdressing the coleslaw so it turns soupy causes another problem. The extra liquid seeps into the buns, making them soggy and fragile, and the sliders fall apart after just a few minutes on the plate.

Equipment Used:

Slow cooker, Mixing bowls, Measuring spoons, Forks

Ingredients

  1. 3 lb pork shoulder
  2. 1 cup BBQ sauce
  3. 1/2 cup apple cider vinegar
  4. 1/2 cup chicken broth
  5. 1 tbsp brown sugar
  6. 1 tbsp paprika
  7. 1 tsp garlic powder
  8. 1 tsp onion powder
  9. 1 tsp salt
  10. 1/2 tsp black pepper
  11. 12 mini slider buns
  12. 2 cups coleslaw mix
  13. 1/2 cup mayonnaise
  14. 1 tbsp apple cider vinegar
  15. 1 tbsp sugar
  16. 1/4 tsp salt
  17. 1/4 tsp black pepper

Step-by-step Instructions

  1. 1. In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the pork shoulder.
  2. 2. Place the pork shoulder in a slow cooker. Add BBQ sauce, apple cider vinegar, and chicken broth. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
  3. 3. Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir to combine with the juices.
  4. 4. In a separate bowl, prepare the coleslaw by mixing coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix until well combined.
  5. 5. To assemble the sliders, place a generous amount of pulled pork on the bottom half of each mini bun. Top with coleslaw and the other half of the bun.

Frequently Asked Questions

Can I use a different cut of pork?
Yes, pork butt or even a boneless pork loin can work, but the texture might be slightly different.
Can I make this recipe in advance?
Absolutely! The pork can be made a day ahead and reheated in the slow cooker with a bit of extra broth.
Is there a vegetarian alternative?
You might try using jackfruit as a plant-based substitute for the pulled pork.

Serving Ideas for Pulled Pork Sliders

These sliders are fantastic served with a side of baked beans or a fresh corn salad. For a fun twist, serve them with a variety of dipping sauces, like spicy mayo or tangy mustard BBQ sauce, to let guests customize their own sliders.

Ratings and Comments

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.