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A pulled chicken sandwich with barbecue sauce, shredded carrots, purple cabbage, and creamy dressing on a sesame bun, served on a plate—perfect alongside savory Pulled Pork Sliders for a delicious meal.

Slow Cooker Pulled Pork Sliders

Mandy I My Reliable Recipes
Pulled Pork Sliders are what I make when I want party appetizer that looks impressive but comes together easy. The slow cooker turns pork shoulder into tender, smoky meat that shreds with barely any effort. Those soft buns piled with pork, tangy coleslaw, and sauce make every bite sweet and comforting. The sweet, smoky, and fresh flavors are always a hit at game day parties, tailgates, cookouts, and potlucks. The pulled pork keeps in the fridge for up to 3 days or freezes for up to 3 months.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Appetizer
Cuisine American
Servings 16
Calories 404 kcal

Equipment

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

I've pulled together some helpful tips to make sure your sliders turn out perfectly every time.
Don't trim too much fat: Leave some fat on the pork shoulder because it keeps the meat moist and adds flavor as it cooks down.
Adjust the sweetness: If your barbecue sauce is already very sweet, cut the brown sugar in half so the sliders don't taste too sugary.
Shred while hot: The pork shreds much easier when it's still hot, so don't wait for it to cool down before pulling it apart.
Make the sauce ahead: The slider sauce tastes even better after sitting in the fridge for a few hours, so you can make it the night before.
Toast the buns: Lightly toast the slider buns in a toaster oven, warm oven, or skillet for a minute or two, so they hold up better against the sauce and juices.
Store properly: Refrigerate fully cooled pulled pork in an airtight container for up to 3 days or freeze for up to 3 months and thaw overnight in the fridge before reheating on the stovetop or microwave. Store the slider sauce, Hawaiian rolls, and veggie filling separately.

Nutrition

Calories: 404kcalCarbohydrates: 34gProtein: 13gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 37mgSodium: 457mgPotassium: 259mgFiber: 2gSugar: 17gVitamin A: 107IUVitamin C: 4mgCalcium: 48mgIron: 2mg
Keyword Pulled Pork Sliders
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