Nothing beats Pulled Pork Sliders when you want something messy, flavorful, and finger-licking good. The pork slow-cooks until it’s so tender it shreds itself, soaking up sweet barbecue sauce and beer. Every bite is tender and smoky, piled high on soft buns with tangy coleslaw, creating sliders so good people ask when you’re hosting again.
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I make them for game day parties, tailgates, cookouts, and summer barbecues because they feed a crowd without much effort. They’re the perfect potluck appetizer since they travel well and both kids and adults love them. The pulled pork stays fresh in the fridge for up to 3 days if you keep components separate, or freezes beautifully for up to 3 months in airtight containers.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pulled Pork Sliders with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I love making these sliders because the slow cooker does all the work, and you end up with tender, flavorful pork that’s perfect for feeding a crowd.
Season and Add the Pork
Place the pork shoulder in your slow cooker and season it generously with salt and pepper. The seasoning helps build flavor from the start, so don’t skip it. A salt and pepper grinder set always comes in handy for small tasks like this.
Add the Braising Liquid
Add your favorite BBQ sauce, beer, ketchup, and brown sugar to the slow cooker. Stir everything together with a wooden spoon to coat the pork completely. Cover and cook on High for 4-6 hours. The pork is ready when it shreds easily with a fork.
Shred the Pork
Transfer the pork to a large cutting board and shred it with a meat shredder or two forks. It should fall apart without much effort. Return the shredded pork to the slow cooker and mix it with the juices so it soaks up all that flavor.
Make the Slider Sauce
In a small bowl, whisk together the mayo, apple cider vinegar, cumin, and sugar with a balloon whisk until smooth. The tangy sauce balances the sweet, rich pork perfectly.
Assemble the Sliders
Slice each slider in half with a serrated bread knife. You can use Hawaiian roll sliders, brioche buns, or your favorite slider buns. Add coleslaw to the bottom buns, then top with fresh cilantro and a generous portion of pulled pork.
Drizzle with the slider sauce and close the pulled BBQ pork sliders with the tops of the rolls. Serve them warm and enjoy!
Keep the pulled pork warm in the slow cooker set to Low or Warm setting, or transfer it to a dish covered with foil in an insulated carrier if you’re heading to a potluck or tailgate. Pack the slider sauce, coleslaw, cilantro, and buns separately so people can assemble them fresh.
The pork stays moist and warm for hours, and the buns won’t get soggy if you keep the components separate until serving.
Slow Cooker Pulled Pork Sliders
Add Preferred SourceEquipment
Ingredients
For the Pulled Pork:
- 1 ½ pounds boneless pork shoulder roast trimmed
- 1 cup barbecue sauce
- ½ cup beer
- ½ cup ketchup
- ½ cup brown sugar
- Salt and pepper to taste
For the Slider Sauce:
- 2 cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon sugar
To Serve:
- 2 cups coleslaw
- Fresh cilantro
- 16 slider buns
Instructions
- Place the pork shoulder in a slow cooker and season with salt and pepper.1 ½ pounds boneless pork shoulder roast, Salt and pepper
- Add the barbecue sauce, beer, ketchup, and brown sugar. Stir to coat the pork. Cover and cook on high for 4–6 hours.1 cup barbecue sauce, ½ cup beer, ½ cup ketchup, ½ cup brown sugar
- Transfer the pork to a cutting board and shred with two forks. Return the shredded pork to the slow cooker and mix it with the juices.
- In a bowl, whisk together the mayonnaise, apple cider vinegar, cumin, and sugar to make the slider sauce.2 cups mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon cumin, 1 teaspoon sugar
- Add coleslaw to each bun. Top with cilantro and pulled pork.2 cups coleslaw, Fresh cilantro, 16 slider buns
- Drizzle with the slider sauce and close the buns.
Video
Notes
Nutrition
How to Store Leftovers
Store the pulled pork in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop over low heat or in the microwave, adding a splash of water or extra barbecue sauce if it seems dry. Keep the slider sauce and slaw in separate containers so they stay fresh and crisp.
The pork freezes beautifully for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container and freeze. Thaw it overnight in the fridge before reheating and assembling. The texture stays tender, and the flavor holds up perfectly.
What to Serve With Pulled Pork Sliders
I usually serve them with baked beans, potato salad, or crispy French fries. Corn on the cob, mac and cheese, and sweet potato fries are also great options that balance the rich, tangy pork. For drinks, sweet tea, lemonade, or cold beer are perfect pairings.
You could also set out pickles, jalapeños, extra cheddar cheese, and more barbecue sauce so people can customize their sliders. If you’re hosting a cookout, watermelon slices, or a simple green salad with vinaigrette helps cut through the richness. Cornbread or hush puppies round out a Southern-style spread perfectly.
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