BBQ Pulled Pork Sliders: Prepare to meet your new favorite party food! Imagine tender, smoky pulled pork, dripping with tangy barbecue sauce, nestled between soft, sweet slider buns. These aren’t just mini sandwiches; they’re miniature explosions of flavor that will have your guests begging for more.

Pulled pork, in its essence, is a celebration of Southern culinary tradition. Rooted in the slow-cooking methods of the American South, it’s a testament to patience and the magic that happens when tough cuts of pork are transformed into something incredibly succulent. While the exact origins are debated, the love for slow-cooked, smoked pork has been passed down through generations, evolving into the delicious variations we enjoy today.

What makes BBQ Pulled Pork Sliders so irresistible? It’s the perfect combination of textures and tastes. The melt-in-your-mouth pork, the zesty kick of the barbecue sauce, and the pillowy softness of the slider buns create a symphony of sensations. Plus, they’re incredibly convenient! Perfect for potlucks, game day gatherings, or a casual weeknight dinner, these sliders are easy to assemble and even easier to devour. Get ready to experience a taste of Southern comfort in every bite!

Ingredients:

For the Pork:

4-5 lb boneless pork shoulder (Boston butt), excess fat trimmed
2 tablespoons olive oil
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce

For the BBQ Sauce:

1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup brown sugar, packed
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional, for heat)
1/4 teaspoon black pepper

For the Sliders:

24 slider buns
1/2 cup butter, melted
2 tablespoons everything bagel seasoning (optional)
Coleslaw (store-bought or homemade), for topping
Pickle chips, for topping (optional)

Preparing the Pork:

Prepare the Pork Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Mix well to ensure all spices are evenly distributed. This rub is going to give our pork that amazing smoky and savory flavor we’re looking for.
Season the Pork Shoulder: Pat the pork shoulder dry with paper towels. This helps the rub adhere better. Generously rub the spice mixture all over the pork shoulder, making sure to coat every nook and cranny. Really massage it in there! Don’t be shy; the more rub, the more flavor!
Sear the Pork (Optional but Recommended): Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Searing adds a beautiful color and depth of flavor to the pork. If your pork shoulder is too large to sear all at once, do it in batches to avoid overcrowding the pot. Overcrowding will lower the temperature and prevent proper searing.
Deglaze the Pot: Remove the pork shoulder from the pot and set aside. Pour in the chicken broth and apple cider vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These browned bits are packed with flavor and will add richness to our sauce.
Add Worcestershire Sauce: Stir in the Worcestershire sauce. This adds a savory umami note that complements the other flavors beautifully.

Slow Cooking the Pork:

Return the Pork to the Pot: Place the seared pork shoulder back into the Dutch oven or pot. The liquid should come about halfway up the side of the pork. If needed, add a little more chicken broth to reach that level.
Slow Cook in the Oven (Recommended): Cover the pot tightly with a lid and transfer it to a preheated oven at 300°F (150°C). Cook for 6-8 hours, or until the pork is fork-tender and easily shreds. The cooking time will vary depending on the size of your pork shoulder. Check for doneness after 6 hours. The pork should practically fall apart when you insert a fork.
Slow Cook in a Slow Cooker (Alternative): If you prefer to use a slow cooker, transfer the pork shoulder and the liquid to a slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is fork-tender. Slow cookers can vary in temperature, so keep an eye on it.
Shred the Pork: Once the pork is cooked, remove it from the pot and let it rest for about 15-20 minutes. This allows the juices to redistribute, resulting in more tender and flavorful pulled pork. Use two forks to shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
Strain the Cooking Liquid (Optional): If you want a smoother BBQ sauce, strain the cooking liquid through a fine-mesh sieve to remove any solids. This step is optional, but it can improve the texture of the final sauce.

Making the BBQ Sauce:

Combine the Ingredients: In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and black pepper.
Simmer the Sauce: Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together. Stir frequently to prevent the sauce from sticking to the bottom of the pan.
Adjust the Seasoning: Taste the sauce and adjust the seasoning as needed. You may want to add more brown sugar for sweetness, apple cider vinegar for tanginess, or cayenne pepper for heat.
Add Cooking Liquid (Optional): If you strained the cooking liquid from the pork, add about 1/2 cup to the BBQ sauce. This will add even more flavor and richness to the sauce.

Assembling the Sliders:

Prepare the Slider Buns: Preheat your oven to 350°F (175°C). Slice the slider buns in half.
Butter the Buns: In a small bowl, melt the butter. Brush the melted butter over the tops of the slider buns. Sprinkle with everything bagel seasoning, if using. This adds a nice flavor and texture to the buns.
Toast the Buns (Optional): Place the buttered buns on a baking sheet and toast in the preheated oven for 3-5 minutes, or until lightly golden brown. Toasting the buns prevents them from getting soggy.
Mix the Pork with BBQ Sauce: In a large bowl, combine the shredded pork with the BBQ sauce. Toss to coat evenly. Make sure every piece of pork is coated in that delicious sauce!
Assemble the Sliders: Spoon the BBQ pulled pork onto the bottom halves of the slider buns. Top with coleslaw and pickle chips (if using). Place the top halves of the slider buns on top.
Serve Immediately: Serve the BBQ pulled pork sliders immediately. They are best enjoyed warm!

Tips and Variations:

Spice Level: Adjust the amount of cayenne pepper to control the heat level of the rub and BBQ sauce.
Sweetness: Adjust the amount of brown sugar to control the sweetness of the BBQ sauce.
Coleslaw: Use your favorite coleslaw recipe or store-bought coleslaw. For a tangy coleslaw, add a little apple cider vinegar to the dressing.
Pickles: Use your favorite pickle chips or sliced pickles. Dill pickles or sweet pickles both work well.
Cheese: Add a slice of cheddar cheese, Monterey Jack cheese, or pepper jack cheese to the sliders for extra flavor.
Onion Rings: Top the sliders with crispy fried onion rings for added crunch and flavor.
Pineapple Salsa: For a tropical twist, top the sliders with pineapple salsa.
Make Ahead: The pulled pork and BBQ sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the sliders.
Freezing: Pulled pork freezes well. Allow the pulled pork to cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Smoker: For an even smokier flavor, smoke the pork shoulder in a smoker at 250°F (120°C) for 6-8 hours, or until it reaches an internal temperature of 203°F (95°C). Then, shred the pork and proceed with the recipe.

Serving Suggestions:

Serve the BBQ pulled pork sliders with a side of coleslaw, potato salad, or baked beans.
They are also great

Conclusion:

And there you have it! These BBQ Pulled Pork Sliders are more than just a quick bite; they’re a flavor explosion waiting to happen. I truly believe this recipe is a must-try for anyone who loves that smoky, sweet, and savory combination that defines perfect BBQ. The tender, juicy pulled pork, infused with the rich BBQ sauce, nestled between soft slider buns it’s a symphony of textures and tastes that will leave you craving more.

But why is this recipe a must-try, you ask? Well, beyond the incredible flavor, it’s surprisingly simple to make. We’ve broken down the process into easy-to-follow steps, ensuring that even novice cooks can achieve BBQ greatness. Plus, it’s incredibly versatile! Whether you’re hosting a backyard barbecue, planning a casual weeknight dinner, or need a crowd-pleasing appetizer for a party, these sliders are always a hit. They’re also a fantastic way to use up leftover pulled pork, transforming it into something new and exciting.

Serving Suggestions and Variations:

The possibilities are endless when it comes to serving and customizing these BBQ Pulled Pork Sliders. For a classic experience, serve them with a side of coleslaw and potato salad. The creamy coleslaw provides a refreshing contrast to the richness of the pork, while the potato salad adds another layer of comforting flavor. If you’re looking for something a little lighter, try pairing them with a simple green salad or some grilled corn on the cob.

Want to kick things up a notch? Consider adding some crispy fried onions or pickled jalapeños for a bit of heat and crunch. A drizzle of honey mustard or a dollop of creamy avocado crema can also elevate the flavors. For a truly decadent experience, try topping the sliders with a slice of melted cheddar or pepper jack cheese.

And don’t forget about the buns! While classic slider buns are always a good choice, you can experiment with different types of bread to find your perfect match. Hawaiian rolls add a touch of sweetness, while pretzel buns offer a slightly salty and chewy texture. You could even use mini brioche buns for an extra touch of elegance.

For variations, you can easily adapt this recipe to suit your dietary needs and preferences. If you’re following a gluten-free diet, simply use gluten-free slider buns. For a vegetarian option, try substituting the pulled pork with jackfruit, which has a similar texture and can be easily seasoned with BBQ sauce. You can also adjust the level of spiciness by using a milder or hotter BBQ sauce, or by adding a pinch of cayenne pepper to the pulled pork.

Time to Get Cooking!

I’m so excited for you to try this recipe and experience the joy of homemade BBQ Pulled Pork Sliders. I’ve poured my heart into creating a recipe that’s both delicious and accessible, and I truly believe you’ll love it.

So, gather your ingredients, fire up your slow cooker (or oven), and get ready to create some culinary magic. Don’t be afraid to experiment with different flavors and toppings to make these sliders your own.

And most importantly, don’t forget to share your experience! I’d love to hear how your BBQ Pulled Pork Sliders turned out. Did you make any modifications? What were your favorite toppings? Share your photos and stories on social media using [Your Hashtag Here] so we can all celebrate your BBQ success together. Happy cooking! I know you’ll find that this recipe for BBQ Pulled Pork Sliders will become a family favorite.
BBQ Pulled Pork Sliders: The Ultimate Recipe for Deliciousness

Tender, flavorful BBQ pulled pork sliders made with a slow-cooked pork shoulder, homemade BBQ sauce, and topped with coleslaw and pickles. Perfect for parties, game day, or a casual weeknight meal!

Prep Time30 minutes

Cook Time360 minutes

Total Time390 minutes

Category: Lunch

Yield: 24 sliders

Save This Recipe

Ingredients
- 4-5 lb boneless pork shoulder (Boston butt), excess fat trimmed
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 teaspoon black pepper
- 24 slider buns
- 1/2 cup butter, melted
- 2 tablespoons everything bagel seasoning (optional)
- Coleslaw (store-bought or homemade), for topping
- Pickle chips, for topping (optional)
Instructions
1. Prepare the Pork Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Mix well.
2. Season the Pork Shoulder: Pat the pork shoulder dry. Generously rub the spice mixture all over the pork shoulder.
3. Sear the Pork (Optional but Recommended): Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.
4. Deglaze the Pot: Pour in the chicken broth and apple cider vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. Add Worcestershire Sauce: Stir in the Worcestershire sauce.
6. Return the Pork to the Pot: Place the seared pork shoulder back into the Dutch oven. The liquid should come about halfway up the side of the pork. Add more chicken broth if needed.
7. Slow Cook in the Oven (Recommended): Cover the pot tightly with a lid and transfer it to a preheated oven at 300°F (150°C). Cook for 6-8 hours, or until the pork is fork-tender.
8. Slow Cook in a Slow Cooker (Alternative): Transfer the pork shoulder and the liquid to a slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is fork-tender.
9. Shred the Pork: Once the pork is cooked, remove it from the pot and let it rest for about 15-20 minutes. Use two forks to shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
10. Strain the Cooking Liquid (Optional): If you want a smoother BBQ sauce, strain the cooking liquid through a fine-mesh sieve to remove any solids.
11. Combine the BBQ Sauce Ingredients: In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and black pepper.
12. Simmer the Sauce: Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together.
13. Adjust the Seasoning: Taste the sauce and adjust the seasoning as needed.
14. Add Cooking Liquid to BBQ Sauce (Optional): If you strained the cooking liquid from the pork, add about 1/2 cup to the BBQ sauce.
15. Prepare the Slider Buns: Preheat your oven to 350°F (175°C). Slice the slider buns in half.
16. Butter the Buns: In a small bowl, melt the butter. Brush the melted butter over the tops of the slider buns. Sprinkle with everything bagel seasoning, if using.
17. Toast the Buns (Optional): Place the buttered buns on a baking sheet and toast in the preheated oven for 3-5 minutes, or until lightly golden brown.
18. Mix the Pork with BBQ Sauce: In a large bowl, combine the shredded pork with the BBQ sauce. Toss to coat evenly.
19. Assemble the Sliders: Spoon the BBQ pulled pork onto the bottom halves of the slider buns. Top with coleslaw and pickle chips (if using). Place the top halves of the slider buns on top.
20. Serve Immediately: Serve the BBQ pulled pork sliders immediately.
Notes
- Adjust the amount of cayenne pepper to control the heat level.
- Adjust the amount of brown sugar to control the sweetness of the BBQ sauce.
- Use your favorite coleslaw recipe or store-bought coleslaw.
- Use your favorite pickle chips or sliced pickles.
- Add a slice of cheddar cheese, Monterey Jack cheese, or pepper jack cheese to the sliders for extra flavor.
- Top the sliders with crispy fried onion rings for added crunch and flavor.
- For a tropical twist, top the sliders with pineapple salsa.
- The pulled pork and BBQ sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the sliders.
- Pulled pork freezes well. Allow the pulled pork to cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For an even smokier flavor, smoke the pork shoulder in a smoker at 250°F (120°C) for 6-8 hours, or until it reaches an internal temperature of 203°F (95°C). Then, shred the pork and proceed with the recipe.
- Serve the BBQ pulled pork sliders with a side of coleslaw, potato salad, or baked beans.

BBQ Pulled Pork Sliders: The Ultimate Recipe for Deliciousness