These BBQ pulled pork sliders are everything—juicy, smoky, saucy, and piled on soft buns. The slow cooker does the work, and you get a crowd-pleasing meal with barely any effort.
Perfect for game day, parties, or just when you want to make something comforting and delicious without a ton of effort.
The slow cooker does most of the work here, and you get flavor-packed meat with hardly any babysitting.
Why I Love This Recipe
This one’s personal. My uncle used to make pulled pork for every summer cookout. He had this giant smoker, but I’ve figured out a way to get close to that flavor using a slow cooker and the right seasoning. Now I make these sliders year-round.
- The pork is super tender and falls apart perfectly
- It’s great for feeding a group
- You can prep ahead or freeze leftovers
- Goes with just about any side
Servings: Makes about 12 sliders
Cook Time: 8 hours (slow cooker) + 15 minutes prep
What You’ll Need
- 3 lbs pork shoulder (also called pork butt), boneless
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground mustard
- 1/2 tsp cayenne pepper (optional for heat)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 onion, sliced
- 1 1/2 cups BBQ sauce (your favorite kind)
- 12 slider buns
- Optional: coleslaw for topping
Pro Tips
- Use boneless pork shoulder for easier shredding
- Don’t skip the vinegar—it balances the sweet BBQ sauce
- Toast the slider buns slightly so they don’t get soggy
- Let the pork rest 10 minutes before shredding—it holds juices better
- Add coleslaw just before serving to keep it crisp
Tools Needed
- Black oval slow cooker (6-8 quart)
- Sharp knife
- Measuring spoons
- Measuring cups
- Tongs or two forks for shredding
- Small bowl (for spice mix)
- Cutting board
Substitutions and Variations
- Use pork loin if you prefer leaner meat (but it’s not as tender)
- Swap apple cider vinegar for white vinegar in a pinch
- Try Hawaiian rolls instead of plain slider buns for sweetness
- Add hot sauce or red pepper flakes to the BBQ for heat
- No coleslaw? Use pickles or thin-sliced red onion instead
Make-Ahead Tips
- Cook the pork up to 2 days ahead and store it in the fridge
- Reheat low and slow with a splash of water or broth
- Shred and freeze leftovers in a freezer bag with sauce for up to 3 months
BBQ Pulled Pork Sliders – Full Recipe
Step 1: Mix the spices
In a small bowl, mix together 1 tbsp smoked paprika, 1 tbsp garlic powder, 2 tsp onion powder, 1 tsp salt, 1 tsp black pepper, 1 tsp ground mustard, and 1/2 tsp cayenne pepper (if using).
Step 2: Rub the pork
Rub the spice mix all over the 3 lb boneless pork shoulder until it’s fully coated.
Step 3: Add to slow cooker
Place the sliced onion in the bottom of the crockpot. Add the spice-rubbed pork shoulder on top. Pour 1/2 cup apple cider vinegar and 1/2 cup water around the pork (not directly on top).
Step 4: Cook on low
Cover and cook on LOW for 8 hours until the pork is fork-tender.
Step 5: Shred the pork
Transfer pork to a large bowl. Use two forks to shred the meat.
Step 6: Add BBQ sauce
Pour 1 1/2 cups BBQ sauce over the shredded pork and mix well.
Step 7: Assemble sliders
Spoon pulled pork onto the bottom half of slider buns. Add a spoonful of coleslaw if using, then top with the other half of the bun.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in a pan over low heat with a splash of water
- Freeze in portions with BBQ sauce for up to 3 months
Why This Recipe Works (Quick Science)
Pork shoulder has a lot of connective tissue. When cooked low and slow, it breaks down into gelatin, which makes the meat super juicy and tender. The vinegar helps balance the fat and adds tang to cut through the rich BBQ sauce.
Common Mistakes
- Too little time: Don’t rush the cook time or the pork won’t shred right
- Not enough seasoning: It needs a strong spice rub for flavor
- Pouring sauce too early: Wait until after shredding for best texture
- Overloading buns: They’re small—don’t overstuff or they’ll fall apart
What to Serve With
- Coleslaw (on the slider or on the side)
- Baked beans
- Potato salad
- Pickles
- Corn on the cob
- Mac and cheese
FAQ
Can I cook on high instead of low?
Yes, but the pork won’t be as tender. Use high for 4–5 hours, but low for 8 is better.
Can I use a different meat?
You can try beef chuck or chicken thighs, but pork shoulder is best for this recipe.
Is coleslaw necessary?
Nope! It adds a nice crunch, but the sliders are great without it too.
Final Thoughts
These BBQ pulled pork sliders are everything you want in comfort food—juicy, flavorful, easy to make, and seriously satisfying.
Whether you’re serving them at a party or just want to meal prep for the week, they’re always a hit.
Give them a try and leave a comment if you loved them or have any questions—I’d love to hear how yours turned out!